Chicken Alfredo For One

• porcje: 1 serving
• czas aktywny: 5 minutes
• całkowity czas: 30 minutes

Składniki

2 ounces uncooked fettuccine (2 ⅛ inches in circumference = 1 cup cooked)

2 tablespoons butter (-divided)

1 (6-ounce) boneless skinless chicken breast (-cut into 1 inch pieces)

¼ teaspoon kosher salt

⅛ teaspoon coarsely ground black pepper

½ cup heavy cream

½ teaspoon lemon juice

½ cup grated Parmesan cheese (-plus more for topping)

Optional for topping: chopped parsley

Wskazówki

Cook the Pasta: Boil water in a 2-quart pot over medium-high heat. Add fettuccine, cooking until al dente (about 7-8 minutes). Drain and set aside. Tip: To prevent sticking, lightly toss the noodles with a bit of olive oil or butter.

Cook the Chicken: In a 10-inch skillet, melt butter over medium heat. Season the chicken with salt and pepper, cooking for 6 minutes and flipping to brown evenly. Remove chicken to a plate and cover.

Make the Sauce: In the same skillet, combine cream and lemon juice over medium heat. Add butter, stirring until it melts.

Simmer the sauce on medium-low heat, stirring until it starts to thicken, about 3 minutes.

Add Parmesan cheese, stirring for another 5-7 minutes until the sauce thickens more and the cheese melts. Tip: Simmer the sauce over medium-low heat until it reduces to about a third, which should take about 8-10 minutes. The sauce thickens as the water in the cream evaporates and the dairy solids concentrate.

Assemble: Return the cooked chicken to the pan.

Add the cooked pasta to the pan, tossing it well with the Alfredo sauce.

Serve: Transfer everything to a bowl. Garnish with extra Parmesan and chopped parsley, if you like.

Wartości Odżywcze

• Kalorie: 1094 kcal
• Tłuszcz Całkowity: 74 g
• Tłuszcz Nasycony: 46 g
• Tłuszcz Nienasycony: 22 g
• Tłuszcz Trans: 1 g
• Cholesterol: 239 mg
• Sód: 1341 mg
• Węglowodany Całkowite: 51 g
• Błonnik Pokarmowy: 0.01 g
• Cukry Całkowite: 5 g
• Białko: 58 g