Opis
A creamy and flavorful herbed chicken alfredo with truffle feta cream and crispy parmesan leeks.
Składniki
Skala
- 2 chicken breasts
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/4 cup feta cheese
- 2 tbsp truffle oil
- 2 tbsp olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
- 1/2 cup leeks, thinly sliced
- 1/4 cup breadcrumbs
- Fresh herbs (parsley, basil) for garnish
Instrukcje
- Cook fettuccine according to package instructions. Drain and set aside.
- Season chicken breasts with salt and pepper.
- Heat olive oil in a skillet over medium heat. Cook chicken until golden and cooked through, about 6-7 minutes per side. Remove and slice.
- In the same skillet, add garlic and cook for 1 minute.
- Add heavy cream, parmesan, feta, and truffle oil. Stir until smooth.
- Add cooked fettuccine and sliced chicken. Toss to coat.
- In another pan, heat olive oil and sauté leeks until crispy. Add breadcrumbs and cook until golden.
- Serve pasta topped with crispy leeks and fresh herbs.
Uwagi
- Adjust the amount of truffle oil to taste.
- Use gluten-free pasta for a gluten-free option.
- Leftovers can be stored in the fridge for up to 3 days.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 25 minutes
- Kategoria: Main Course
- Sposób: Stovetop
- Kuchnia: Italian
Zasilanie
- Wielkość porcji: 1 serving
- Kalorie: 650
- Cukier: 2g
- Sód: 800mg
- Kwasy: 35g
- Nasycony tłuszcz: 20g
- Tłuszcze Nienasycone: 10g
- Tłuszcze trans: 0g
- Węglowodany: 60g
- Włókno: 3g
- Białko: 30g
- Cholesterol: 120mg
Słowa kluczowe: herbed chicken alfredo, truffle feta cream, crispy parmesan leeks