Cookbook:Chicken Alfredo

Chicken alfredo works with all types of pasta and noodles and can be modified for use with a variety of sauces. It is great for family dinners and recommended to serve with garlic bread.

Ingredients

 * 1 pound (450 g) boneless chicken breasts
 * 1 cup cream or half and half
 * 2 tablespoons white flour
 * ¼ cup chopped onion or shallot
 * 1 teaspoon thyme
 * ¼ teaspoon oregano
 * ½ teaspoon garlic powder
 * 1 tablespoon parsley, chopped
 * ½ teaspoon red pepper
 * ½ cup grated Parmesan cheese
 * 1 tablespoon cooking oil
 * ½ cup lemon juice
 * 1 tablespoon butter
 * 2 cups fettuccini pasta

Procedure

 * 1) Heat up oil slightly in a frying pan over a medium flame.
 * 2) Sauté chicken breasts and shallots in hot oil for 5 minutes or until golden brown. Add lemon juice to chicken and cook for an additional 10 minutes. Remove chicken from flame. Reserve juices. Transfer chicken into a casserole dish.
 * 3) Melt butter in clean frying pan. Add flour to butter and stir for about 3 minutes.
 * 4) Slowly add half and half, stirring continuously. Add all spices and seasonings to sauce.
 * 5) Stir in reserved juices and keep stirring. Reduce heat and slowly stir in Parmesan cheese.
 * 6) Keep stirring until a smooth consistency is achieved. Pour sauce over chicken in casserole dish.
 * 7) Cover and bake for 20 minutes at 350°F (175°C).
 * 8) While chicken is cooking, prepare pasta. When chicken is done, serve immediately.

Notes, tips, and variations

 * The thyme and oregano can be replaced by 1 teaspoon zaatar.