Truffle Chicken Alfredo with Fettuccini

Truffle Chicken Alfredo with Fettuccini

Ready in 30 minutes • Serves 3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, September 29, 2019.
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Ingredients

Chicken

  • 1 pack chicken thighs, thinly sliced
  • 2 cloves garlic, minced
  • 1 pack fettuccini
  • 1 courgette, peeled into ribbons
  • Truffle oil
  • 1/2 cup sour cream
  • 2-3 Tbsp pasta water

To Serve

  • 1 pack grated Parmesan cheese
  • 1/2 pack cherry tomatoes, halved
  • 1/2 pack rocket
  • Truffle oil

Steps

  1. Bring a pot of salted water to the boil. Prep chicken & vegetables. Pat chicken dry and thinly slice. Toss chicken in a bowl with garlic and season. Set all vegetables aside separately.
  2. Cook pasta. Cook pasta in pot of boiling water for about 3 minutes, until tender. Reserve 1/4 cup pasta water then drain pasta and return to pot with courgette and a drizzle of truffle oil. Season to taste and keep warm.
  3. Cook chicken. Heat a drizzle of truffle oil and a knob of butter in a fry-pan on medium-high heat. Cook chicken for about 6 minutes, until cooked through.
  4. Remove pan from heat and stir through sour cream and reserved pasta water and season to taste.
  5. Serve pasta topped with truffle chicken, Parmesan, tomatoes and rocket. Drizzle with truffle oil and season with pepper.

Nutritional Information

Energy 2315 kj
553 kcal
Protein 29.8g
Carbohydrate 40.8g
Fat 30.3g