In this program ... Paulina shows us the Alfredo pastes made with chicken, in a short time! Hello dear friends of Paulina Kitchen! Today we are going to see another pasta recipe. In this case it is the Alfredo pasta, they probably know it. It is a pasta with a very easy and fast cream to prepare, which is excellent! In many cases Alfredo paste is prepared with bacon or ham, this time Paulina teaches us to do it with chicken, so if you do not have time to make a white sauce you know what you can prepare.
We can get out of the typical paste with butter in a short time, and with a dish that is really excellent: it is original, soft and very rich. And what I like the most is that this is a one Pot pasta recipe, which means that it is done in a single pot -chire. What else can we ask for?
I leave you with the video, and until next time.
Nicola Garupa
producer
How to make Alfredo pasta with chicken on video
Click here to follow me on my YouTube channel I upload exclusive for this network!
Ingredients
- 200g. of dry pasta
- 1 cream pot
- 1 glass and a half of water
- 1 chicken breast
- Garlic
- Salt and pepper
Alfredo Pasta Recipe Step by step
Easy and fast one pot paste
- Cut the chicken breast into pieces. I short in medium squares, removing the small excesses of fat that chicken can have.
- Put a saucepan (wok type) with a splash of oil, leave it over medium-fuerte heat until it is hot.
- Chop a clove of garlic. Eye with the table, not do it in the same table where we cut the chicken. It is very important that we respect that rule not only in this recipe but always: do not cut vegetables where we have cut raw meat.
- When the oil is already hot, we add the chicken pieces. When these begin to brown we also add the chopped garlic.
- Being the very golden chicken, we go down a little to a minimum and add a small cream of cream (250gr would be) and also a glass and a half of water.
- While all the preparation is heated, add salt and pepper.
- When the cream with water is hot, add the pastes. I use Fucile noodles, for me they are the ones that remain. You have to be careful with the amount since the trick is in the quantities: we must get the cooked paste without the whole sauce evaporate. For these two portions, a little less than half a package (about 200gr of pasta) is perfect.
- Place the lid and keep the heat to a minimum, every a few minutes we are looking at how they are.
- When the pasta is at the dente, we add grated cheese and cover again for a minute to gratin with the fire off.
Paulina, if you cut garlic in the crude chicken table and that garlic is going to cook, is it a problem?
Excellent! Change the chicken for ham, olives and artichokes. It is the same to suck your fingers. Thanks for these genius