So many people have asked for a more detailed post about the Alfredo recipe that I mentioned in my October 2016 Favorites. So here you go….
1 stick of salted butter
1 tablespoon of garlic paste
1 cup of heavy whipping cream
2 cups of Parmesan cheese
1 package of chicken breasts
1 package of button mushrooms, sliced
1 pound of pasta (we use angel hair but you can use what you like best)
Garlic salt, celery salt or just salt and pepper to season the chicken breasts
Start by getting a pot of water ready for the pasta. Once boiling, salt the water and cook the pasta per package directions. Drain and set aside when done to al dente.
Next, slice the chicken if you prefer strips. Omit this step if you want to serve the breasts whole. Season with salt and pepper (we add garlic salt and celery salt as well).
Grill chicken in a grill pan with a bit of coconut or olive oil.
Next, slice the mushrooms. Heat coconut oil and a squirt of garlic paste in a saute pan.
Add the mushrooms to the pan and saute until golden brown.
To make the sauce, add the stick of butter to a sauce pan over medium heat. Add a tablespoon of garlic paste.
Once the butter has melted, add 1 cup of heavy cream.
Heat until you see small bubbles forming around the edge of the pan.
Stir in the Parmesan cheese and allow to melt.
You’ll want to stir pretty consistently so that the cheese doesn’t burn on the bottom.
Once the cheese has melted into the sauce you are ready to serve!
Assemble by layering the pasta, chicken and mushrooms in a serving bowl and spooning the sauce over it.