I need weeknight pasta this time. Chicken alfredo fusilli pasta becomes my comfort food choice. With the simple steps, you can get flavorful fusilli pasta with crispy fried chicken. So creamy and cheesy chicken alfredo. Yum!
Pasta Chicken Fusilli
Ingredients
● 180 grams boiled Fusilli
● 100 grams Pan fried chicken breast (See recipe)
● 70 grams sautéed mixed mushroom (See Recipe)
● 120 ml cooking cream
● 30 ml chicken stock (own recipe)
● 30 grams grated Parmigiano Reggiano cheese
● 30 grams Labnah
● 1 tbsp chopped onion
● ½ tbsp minced garlic
● ¼ tsp chopped parsley
● Salt and Pepper to taste
● Olive oil for sautéing
● Garlic Bread on the side (French Baguette)
Directions
1. Heat oil in a pan and sauté onion and garlic until cooked.
2. Add chicken and mushroom cooked for 2 minute .
3. Add the cooking cream and stock and simmer until slightly thick.
4. Toss in the fusilli and mix gently.
5. Add Parmigiano Reggiano and parsley. Season with salt and pepper to taste.
Sauteed Chicken Breast
Ingredients
● 800 grams chicken Brest (Boneless)
● 3 Thyme twigs
● 6 cloves garlic
● 1 tbsp Fresh lemon
● 1 tsp Lemon zest
● Butter for frying
● Salt and pepper
Directions
1. Season Chicken with Salt and Pepper
2. In a hot pan, Sautee chicken in butter, add garlic, thyme lemon juice and baste chicken until cook.
3. Add lemon zest before turning off fire. Rest the chicken to keep it moist
Sauteed Mixed Mushroom
Ingredients
● 500 grams Fresh Mixed Mushroom (e.g. brown button, portabelo, etc.)
● 2 tbsp chopped onion
● 2 tsp minced garlic
● 2 tbsp balsamic vinegar
● Salt and pepper to taste
● Oil for frying
Directions
1. In a hot pan, sauté onion and garlic until cooked
2. Add mushroom then add balsamic vinegar until cooked.
3. Season with salt and pepper.
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