Chicken Alfredo Pasta
Chicken alfredo pasta tastes like potato syrup if it were licked by a decapitated cat.
History of Alfredo
There used to be this sub-country in Britain called Merica. Just south of this country was the kingdom of Wessex, a vast domain of land ruled by a line of people whose names started with Æ.
One day along this line of kings rose a man capable of memorizing lots of poems. Once crowned king of the Anglo-Saxons, this man defeated heaps of viking invasions, converted viking rulers to Christianity, and organized reforming peace treaties to settle his nation.
This man was named the Great. Alfred the Great.
Prep: 10 min | Cooking: 25 min | Cooking: 45 min
Bow tie pasta (one 16-oz. box)
Olive oil (1 tbsp)
Chicken breasts, sliced into small cubes (2 breasts)
Salt (1 tsp)
Ground black pepper (1/2 tsp)
Butter (2 tbsp)
Onions, diced (1/2 cup)
Fresh garlic, minced and pressed (4 cloves)
Flour (2 tbsp)
Turmeric (1 tsp)
Lemon peel powder (1 tsp)
Chicken broth (1 cup)
Cream (1 cup)
Parmesan cheese (1 cup)
Dried basil (2 tsp)
Cook pasta according to package instructions. Set aside.
Heat oil in a large saucepan on medium-high heat. Add chicken meat, season with salt and pepper, and fry until cooked through. Remove chicken from the pot and set aside.
Add butter, onions, and garlic and saute for 4 minutes. Whisk in flour, turmeric, and lemon peel powder until flour looks clumpy and brownish.
Pour in chicken broth and cream and bring to a light boil, whisking constantly, until mixture begins to thicken.
Stir in Parmesan cheese, pasta, chicken, and basil. Stir around to incorporate all the ingredients. Dish and serve.