Chicken Alfredo Primavera

Method

1. 1

   Heat 1 tablespoon of 2 tbsp of butter and 2 tablespoons of 3 tbsp of olive oil in a large skillet over medium-high heat. Season both sides of each 5 boneless chicken breast with seasoned 1 tsp of salt and a pinch of 1 red pepper.

2. 2

   Add the chicken to the skillet and cook for 5-7 minutes on each side, or until cooked through. While the chicken is cooking, bring a large pot of water to a boil.

3. 3

   Season the boiling water with a few generous pinches of kosher 1 pinch of salt. Add the pasta and give it a stir.

4. 4

   Cook, stirring occasionally, until al dente, about 12 minutes. Reserve 1/2 cup of pasta water before draining the pasta.

5. 5

   Remove the chicken from the pan and transfer it to a cutting board; allow it to rest. Turn the heat down to medium and dd the remaining 1 tablespoon of butter and olive oil to the same pan you used to cook the chicken.

6. 6

   Add the veggies (minus 3 garlics) and red 1 pinch of pepper 0.5 tsp of red pepper flakes to the pan and stir to coat with the oil and butter (refrain from seasoning with salt until the veggies are finished browning). Cook, stirring often, until the veggies are tender, about 5 minutes.

7. 7

   Add the garlic and a generous pinch of salt and pepper to the pan and cook for 1 minute. Deglaze the pan with 120 ml of white wine.

8. 8

   Continue to cook until the wine has reduced by half, about 3 minutes. Stir in 120 ml of milk, 120 ml of heavy cream, and reserved pasta water.

9. 9

   Bring the mixture to a gentle boil and allow to simmer and reduce for 2-3 minutes. Turn off the heat and add 80 g of parmesan cheese and cooked pasta.

10. 10

    Season with salt and pepper to taste. Garnish with Parmesan cheese and chopped chopped parsley, if desired.