Chicken Alfredo
Chicken Alfredo
Meat and Poultry
Craft this favorite comfort food, with some added flavors. This Chicken Alfredo recipe brings in flavors from Tuscan Herb olive oil, Parmesan spice blend, and 18 Year balsamic vinegar.
Ingredients
- 1/2 red onion chopped
- 1 garlic clove minced
- 5 oz oyster mushrooms chopped
- 1 cup chopped spinach
- 2 small boneless skinless chicken breasts
- 1 tablespoon butter
- 2 tablespoons flour
1 - 1 1/2 cup milk, or half-n-half
- Fresh parmesan cheese
- Salt and pepper to taste
2 to 3 cups cooked pasta (fettucini or linguine works well)
Directions
In a ziplock bag, marinate chicken in 2 tablespoons Tuscan Herb oil, 1 tablespoon 18 Year balsamic and 1 tablespoon Parmesan spice. Let rest for 1 hour at room temp. Grill on medium-high heat for about 4 minutes each side or until center is 165 degrees.
In a sauté pan, heat 1 to 2 tablespoons Tuscan Herb olive oil (Pesto or Garlic oils also work well). Add onion, garlic and sauté until tender. Add mushrooms and spinach.
In a separate sauce pan, heat 1 tablespoon butter and 1 tablespoon Tuscan Herb oil. Once melted and starting to bubble, add 2 tablespoons flour and stir until a thick paste forms and flour browns slightly. Add milk 1/2 cup at a time until a smooth sauce develops. Add parmesan cheese and parmesan spice, and a pinch of salt and pepper to taste.
Add cooked pasta and sauce to veggies and toss to incorporate. Plate and top with grilled, sliced chicken breast.
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