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How To Make The Ultimate Spaghetti Alfredo

According to culinary lore, Marco Polo served as the emissary of pasta, importing it to Venice from a gastronomically advanced China in 1296! In celebration of this wonderful culinary staple, here is a time honoured recipe for authentic Spaghetti Alfredo

Serving: 2 people

Ingredients:

  • 1 oz. of boneless, skinless chicken breasts, chopped into 1 inch pieces
  • 8 oz. of spaghetti, broken in half
  • 2 cups of parmesan cheese, grated
  • 1 stick of butter
  • 1 teaspoon of cracked black pepper
  • 1 teaspoon of salt
  • 4 cloves of garlic, minced
  • 2 cups of heavy cream
  • 2 tablespoons of olive oil
  • ½ cup of chicken broth, preferably low-sodium
  • ¼ cup of chopped fresh parsley leaves
  • 1 onion, minced
  • ½ cup of button mushrooms, minced

Directions

  • Boil the spaghetti for 8 – 12 minutes, and set aside
  • Season the chicken with salt and pepper
  • Melt the butter in a skillet over medium heat
  • Cook the chicken for 4 minutes until nicely brown on the outside, and set aside
  • In the same skillet, sauté the garlic and onion in olive oil over a medium flame until they turn brown
  • Add the mushroom and sauté for 2 minutes
  • Add the chicken broth and simmer for 2 minutes
  • Add the cream, pepper and salt to the broth
  • Stir often
  • Add the parmesan cheese and stir until the sauce thickens and becomes smooth
  • Add the cooked chicken, and allow it to simmer for 2-3 minutes
  • Mix the cooked spaghetti with the sauce and allow it to simmer for about a minute  
  • Serve hot with sprinkled parsley leaves and parmesan cheese

One of the best pasta recipes you’ll ever try, Bon Appétit!

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Published 22 August 2017

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