- 2 tbsp extra virgin olive oil
- 2 chicken breasts
- Kosher salt
- Freshly ground black pepper
- 1½ cups whole milk
- 1½ cups Chicken stock
- 2 cloves garlic—minced
- 225 gm fettuccini pasta—cooked
- 1/2 cup heavy cream
- oregano seasoning
- 1 cup grated parmesan
- Freshly chopped parsley for garnishing
Chicken alfredo is chicken pasta in creamy, cheesy pasta sauce. That’s pretty much happiness on a plate! Few things are more comforting that a combo of chicken, butter, cheese, and pasta. After an exhaustive day, chicken alfredo is boon to get that much-needed carb-fix!
Just one look at the ingredients, and you will realize that this recipe is packed with the goodness of milk, chicken, cheese, olive oil, and perfectly-cooked pasta. Now that’s a dish rich in fats, proteins, and carbohydrates. While many people jump onto to the only-veggies bandwagon, one needs to realize that a basic intake of carbohydrate is necessary for the body function normally. Carbohydrates, in moderation, are necessary for people—with or without health concerns.
Other essential vitamins and minerals include, Calcium (from milk), vitamins D and E and essential fatty acids (from chicken and olive oil), antioxidants (from spices), and a bounty of vitamins A, B, and C (from the chicken broth)
How to make Chicken Alfredo
You don’t have to deprive yourself of the goodness of hot, homecooked meals anymore! When you feel like having homecooked pasta at work, pack some chicken alfredo in a Vaya Tyffyn lunchbox. It keeps food smoking hot even after 4 hours!