Chicken Alfredo

Name: Chicken Alfredo
Cuisine: South African
Ingredients: 375 g Fettuccine Rice Pasta; 45 ml Olive Oil; 1 kg Chicken Breast, cubed; 60 ml Plant Butter; 1 Onion, finely chopped; 45 ml Crushed Garlic; 60 ml Gluten-free Flour; 250 ml Orley Whip; 250 ml Almond Milk; Freshly Grated Nutmeg; 5 ml Salt; Freshly Ground Pepper

Sean Strydom @Sean_Strydom

Port Elizabeth

Chicken Alfredo

Sean Strydom @Sean_Strydom

Saved

Ingredients

375 gFettuccine Rice Pasta
45 mlOlive Oil
1 kgChicken Breast, cubed
60 mlPlant Butter
1Onion, finely chopped
How to dice an onion with no tears
45 mlCrushed Garlic
60 mlGluten-free Flour
250 mlOrley Whip
250 mlAlmond Milk
Freshly Grated Nutmeg
5 mlSalt
Freshly Ground Pepper

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Steps

1

Place the Fettuccine Rice Pasta in a bowl and cover with Boiling Water. Set aside until cooked for 8 to 10 minutes.
2

Drain the pasta and sit aside.
3

In a wok heat the Olive Oil over medium-high heat. Place the chicken in the wok and fry until golden brown. Remove from wok and set aside.
4

Melt the Plant Butter in a wok over medium-high heat. Add the Onion and fry until translucent. Add in Garlic and fry until the garlic starts to brown.
5

Add the Gluten-free Flour to the onion mixture to make a roux. Fry for 1-2 minutes.
6

Reduce the heat to low. Slowly add the Orley Whip and Almond milk.
7

Add in the Nutmeg, Salt and Pepper. Simmer for about 5 minutes.
8

Mix in the chicken, then the pasta. Take off the heat and serve.