Sunday, December 13, 2009

Chicken Alfredo with Tomatoes (college style)

An interpretation of a dish served at a small Italian restaurant that my boyfriend took me to eat way back in Valentine's Day of this year. It's a deceiving small place with a traditional feel.

The photos do no justice to how gorgeous it actually looked. :'(

2-3 handfuls of pasta
1/4 cup of cooking oil
1 cup of Alfredo sauce (if not available, there are plenty of easy online recipes!)
2 small boneless chicken breasts (or one normal)
1 tsp butter
All purpose seasoning ('Adobo')
about 1/4 cups of grated Parmesan cheese
2-3 grape or cherry tomatoes.
Parsley and Oregano
Start by boiling the water in a pot and add the salt. Heat up a skillet at medium heat.
Defrost the chicken breasts if needed. Once done, cut out as much of the fat as you can and slice into thin, short strips.
Once the salted water's boiling, add the pasta and the oil. Let it cook for 8-10 minutes. Meanwhile, prepare the chicken with the all-purpose seasoning and parsley.

Melt the butter on the hot skillet and carefully place the chicken strips. Cover and let it simmer until well cooked. Uncover it and let the butter evaporate almost completely. Add enough Alfredo sauce to cover the whole skillet thinly on medium heat. Add a bit more parsley for taste and a handful of Parmesan cheese. Cook for 5 minutes.
Once the pasta is cooked, drain completely and bring it back to the pot on low heat. Add about 1/4 cup of Alfredo sauce and a bit of oregano to the pasta and turn it over a few times.
When the chicken-Alfredo is creamy but fragrant, mix into the pasta throughly. Add more cheese and let it melt into the pasta.
Serve hot with the fresh cherry tomatoes cut in half and cover with Parmesan cheese and parsley.

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