Tuesday, November 17, 2015

Chicken Alfredo

Ingredients for 1 servings

¼ cup heavy cream
½ cup grated Parmesan cheese, divided
1 medium zucchini
2 boneless, skinless chicken breast halves (about 4 oz. ea.), thinly sliced
2 tablespoons mayonnaise
3 cloves garlic, finely chopped
8 ounces fettuccine [or wide noodles], cooked and drained (reserve ¼ cup pasta water)


Cut zucchini in half horizontally, then cut each half into thin lengthwise strips (ribbons); set aside.

Cook chicken with garlic over medium heat, stirring occasionally, until chicken is golden and almost cooked, about 5 minutes.

Stir in zucchini and cook, stirring gently, until zucchini is almost tender, about 2 minutes.

Stir in cream, mayonnaise and ¼ cup Parmesan cheese.

Cook over low heat, stirring frequently, until heated through, about 2 minutes.

Add fettuccine and toss gently with tongs, adding reserved pasta water if needed for desired consistency.

Top with remaining ¼ cup Parmesan cheese and garnish, if desired, with chopped parsley or basil. 

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