Chicken Alfredo
A delightful, subtle Italian dish
Ingredients
- 2 or 3 chicken fillets
- 100 to 150g Pasta (Tagliatelle are best suited, but any variety will be grand)
- 1 large onion
- Approx. 30ml white wine
- 240ml fresh double cream
- Herbs (such as parsley, basil and/or oregano)
- Salt and pepper
- Olive oil
- Parmesan cheese to serve
Procedure
- Cook the pasta according to the guidelines
- Drain the pasta, add a small piece of butter to prevent sticking, and put off to the side
- Peel and finely chop the onion
- Ensure the chicken is skinned and free of bones, then cut into bite-size chunks
- Heat a little olive oil in a large wok or saucepan over at a high heat
- Chuck in the onion and sauté until soft
- Add the chicken and sear until slightly brown on all sides
- Reduce heat, then add the wine and herbs
- Allow to simmer for 5 or 10 minutes, stirring occasionally
- Pour in the double cream and add the pasta
- Season to taste with salt and stir until well mixed
- Allow to simmer for a few minutes, stirring occasionally, until the liquid becomes thick. Do not allow the cream to boil
- Serve with grated cheese (parmesan or cheddar go nicely) and a glass of white wine for those old enough