Wholemeal Fettuccine Alfredo with Chicken

Alfredo sauce is a characteristic white creamy sauce perfect with any pasta, a wonderful dish ideal as a starter or dinner with the addition of chicken.

Ingredients serve 2

250 ml cream

80 g butter

1 tsp garlic

¾ cup grated parmesan cheese (60g)

1 tbls chopped fresh parsley

½ sliced carrot (80g)

80 g dried wholemeal fettuccine

2 sliced chicken thighs (240g)

Method

Place chicken in a frying pan over medium heat with a tablespoon of butter. Cook for approx. 5 minutes and rest on a plate. Place cream, butter and garlic in a large frying or sauce pan over medium heat until it begins to bubble. Simmer gently for approx. 12 minutes until sauce has reduced a little. Cook the fettuccine for approx. 8 minutes. Steam the carrots over the pasta for approx. 2 minutes and drain. Drain the pasta when cooked. Add cheese and seasoning to the sauce. Add the chopped parsley and blend until fully combined. Place the cooked pasta and zucchini in the sauce and toss until fully mixed. Place pasta on the plates and add the cooked chicken on top. Serve straight away with chopped parsley and cracked black pepper.

Note: Try other pan fried meat such as pork fillet.