Pasta alfredo

17 Oct

Tonight we decided to make alfredo sauce. (Good thinking on our part.) I didn’t want the meal to be heavy, so we made small servings of pasta and added broccoli and red pepper as part of the base for the sauce. We made it with chicken, but you could easily do it without and still have a complete meal.

1-2 chicken breasts
1 1/2 cups vermicelli pasta (uncooked)
3/4 cup light cream (15%)
1/4 cup fresh lemon juice
1 Tbsp butter
1/2 cup grated Parmesan
1/2 tsp grated lemon zest
1/2 red bell pepper, chopped
1 1/2 cup broccoli florets
2 cloves garlic, crushed
Pinch nutmeg
Salt and pepper
1-2 tsp olive oil

Heat olive oil in a skillet over medium-high heat. Cut chicken into small pieces and cook in skillet, stirring often. When chicken is almost done (white all over) add red pepper, broccoli florets and garlic. Keep stirring often and cook until peppers are soft and broccoli is bright green. Once done, remove from heat and cover to keep warm.

Start boiling water for pasta.

Stir the cream and the lemon juice in a heavy pan to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally. Remove from the heat. Stir in Parmesan, lemon zest, nutmeg, salt, and pepper.

Cook the pasta in boiling water until tender, then drain. Pour the alfredo sauce over the pasta and toss. Stir in the chicken and vegetables. Warm over low heat until the sauce thickens slightly, then serve immediately.

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