Description
Creamy herbed chicken alfredo topped with truffle feta cream and crispy parmesan leeks.
Ingrédients
L'échelle
- 2 chicken breasts
- 1 cup fettuccine pasta
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 2 tablespoons truffle oil
- 1/2 cup crumbled feta cheese
- 1 cup leeks, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon dried herbs (thyme, basil)
- Salt and pepper to taste
Instructions
- Cook fettuccine according to package instructions.
- In a skillet, heat olive oil over medium heat.
- Season chicken breasts with salt, pepper, and herbs. Cook until golden brown and cooked through.
- Remove chicken and let it rest. Slice into strips.
- In the same skillet, add heavy cream and parmesan cheese. Stir until creamy.
- Add truffle oil and feta cheese. Mix well.
- In another pan, sauté leeks in olive oil until crispy.
- Combine pasta with alfredo sauce and mix well.
- Top with sliced chicken and crispy leeks. Serve hot.
Notes
- Use fresh herbs for better flavor.
- Adjust truffle oil to taste.
- Store leftovers in the fridge for up to 3 days.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 20 minutes
- Catégorie: Main Course
- Méthode: Stovetop
- Cuisine: Italian
La Nutrition
- Taille D'Une Portion: 1 serving
- Calories: 720
- Sucre: 2g
- De Sodium: 900mg
- La graisse: 45g
- Graisses Saturées: 20g
- Les Graisses Insaturées: 15g
- Les Gras Trans: 0g
- Les hydrates de carbone: 60g
- La fibre: 3g
- La protéine: 30g
- Le taux de cholestérol: 150mg
Mots-clés: herbed chicken alfredo, truffle feta cream, crispy parmesan leeks