Chicken alfredo

Method

1. 1

   Heat the olive oil in a non-stick frying pan over a medium-high heat and cook the chicken thigh pieces for about 10 mins, turning halfway through, until golden brown and cooked through.

2. 2

   Set aside to cool slightly, then shred using two forks.

3. 3

   Bring a pan of salted water to the boil and cook the pasta for 1 min less than the pack instructions.

4. 4

   While the pasta cooks, melt the butter in the frying pan over a medium heat, scraping the bottom to lift any browned bits. Add the cream and nutmeg, and bring to a simmer. Return the shredded chicken to the pan.

5. 5

   Transfer the cooked pasta straight from the water to the frying pan using tongs. Sprinkle in most of the parmesan over, and use the tongs to toss everything together, adding a splash of the pasta cooking water if it looks a little stiff. Season well, then divide between bowls. Top with the remaining parmesan, some parsley and black pepper.

Nutrition

calories

757 calories

fatContent

43 grams fat

fiberContent

4 grams fiber

sugarContent

3 grams sugar

sodiumContent

0.61 milligram of sodium

proteinContent

29 grams protein

carbohydrateContent

60 grams carbohydrates

saturatedFatContent

24 grams saturated fat

Indicative values from the source, for the original recipe.

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