Chicken
1 pound chicken breast filleted and pounded to ⅜" thick cutlets
2 ½ teaspoons cajun or blackened spice
1 tablespoon unsalted butter
1 tablespoon olive oil
Pasta
226 grams (8 ounces) egg fettuccine
100 grams (7 tablespoons) unsalted butter
3 cloves garlic minced
1 ¼ cups Parmigiano Reggiano grated, plus more for serving
1 ¼ cups heavy cream
Salt and white pepper to taste
Pich of nutmeg
3 tablespoons Italian parsley minced
1 cup reserved pasta water for thinning, will not need it all
Asparagus and Tomatoes
226 grams (8 ounces) egg fettuccine
100 grams (7 tablespoons) unsalted butter
Roasted Asparagus and Tomatoes
1 pack of asparagus, stalks trimmed
2 pack cherry tomatoes
Olive oil
Salt and freshly ground pepper, to taste
Bottled balsamic glaze
Optional:
3/4 cups shredded mozzarella
Fresh chopped basil, for garnish
Directions
Follow instructions from videos.
Notes
- Make the Alfredo sauce first and then boil the pasta. The sauce waits for the pasta, not the other way around.
- Make sure to add white pepper and nutmeg to the Alfredo sauce for extra flavor.
- When preparing homemade cajun seasoning, omit the salt because it will be added to the other ingredients.
- Use a stainless steel pan to sautee the chicken.
- Balsamic glaze goes great with the chicken and side.
Inspiration
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