Receta de pollo Alfredo al limón y parmesano

Ingredientes

• 8 ounces uncooked fettuccine pasta
• 2 chicken breasts (cut into bite-size pieces)
• Salt & pepper (to taste)
• Flour (for dredging)
• 2 tablespoons butter
• 1/4 cup chicken broth (or use dry white wine)
• 1 tablespoon lemon juice
• 1/2 teaspoon Dijon mustard
• 3 large cloves garlic (minced)
• 2 dashes Italian seasoning
• 1 cup heavy/whipping cream
• 1/2 cup freshly grated parmesan cheese
• Fresh parsley (chopped, to taste)

Preparación

1. 1

   Boil a large, salted pot of water for the pasta, and cook according to package directions.

2. 2

   Prep your chicken and sprinkle it with salt & pepper. Dredge each piece in the flour.

3. 3

   Add the butter to a skillet over medium-high heat.

4. 4

   Once the butter is melted and hot, add the chicken to the pan. Cook for 5 minutes, stirring occasionally. Remove chicken from pan.

5. 5

   Add the chicken broth, lemon juice, Dijon mustard, garlic, and Italian seasoning to the pan. Give it a good stir.

6. 6

   Add the cream and parmesan cheese to the pan. Let it bubble for a minute or so.

7. 7

   Add the chicken back into the pan and let it simmer for 4-5 minutes or until the chicken has cooked and the sauce has further reduced. You may need to turn the heat down if it's bubbling furiously.

8. 8

   Give the sauce a taste, and if it doesn't have enough lemon juice, add a bit more in. Season with salt & pepper as needed and sprinkle fresh parsley on top.

9. 9

   Drain pasta and toss with the chicken Alfredo sauce (add in some pasta water prior to draining the pasta if the sauce needs to be thinned a bit).