Sunday, August 22, 2010

Chicken Alfredo

Recipe for 4-6

4 (about 500gr.) boneless skinless chicken breast, diced
2 tablespoons butter
2 cloves fresh garlic, minced
2 tablespoon olive oil
1/2 cup parmesean cheese, grated
2 cups fresh cream
2 tablespoons fresh basil finely chopped
1/3 teaspoon salt
1/3 teaspoon ground white pepper

Heat the olive oil over medium to high heat in a large pan and saute the diced chicken breasts and garlic for about 8-10 minutes or until cooked through.
Remove the chicken from the pan and keep it in a container away from heat. Add the butter to the pan and reduce heat to low. When butter is melted add the cheese and fresh cream. At this point you have to stir constantly to melt the cheese. In case the cheese lumps, then the heat is too high.
Add the basil and cook for 8 minutes, allowing alfredo sauce to thicken a bit. Add chicken back to pan and cook for an additional 5-8 minutes.
Serve over your favourite pasta or even with some rice.