dirty birdie chicken alfredo
All the spices give this alfredo a wonderful flavor. The lemon juice cuts the richness of the sauce. Great savory dish.
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yield
4 serving(s)
prep time
10 Min
cook time
20 Min
method
Stove Top
Ingredients For dirty birdie chicken alfredo
- RUB
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1 Tbspsugar
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1 tspeach paprika, salt, black pepper, onion powder, garlic powder, ground savory, crushed fennel seed, rosemary, and thyme
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4boneless skinless chicken thighs cut into slices
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1 1/2 cfresh mushrooms chopped
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4 clovegarlic minced
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2 stickbutter divided
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1/2 cdry white wine
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1/4 cflour
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2 cheavy cream
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1 cgrated romano cheese
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3/4 cgrated parmesan cheese
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1/2lemon juiced
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12 ozfettucini noodles cooked and drained
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2 Tbspfresh basil chopped for garnish
How To Make dirty birdie chicken alfredo
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1Place all the rub ingredients together in large baggie. Place chicken in baggie with rub shake and rub the spices all over the chicken.
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2Place one stick of butter in large saucepan. cook the chicken until almost done. Remove chicken with slotted spoon and set aside. Add the mushrooms and garlic to pan. Cook until mushrooms are softened and browned a bit. Add the wine and let most evaporate. Add the chicken back to pan. Drain the chicken and mushroom mixture in colander. Wipe out the pan.
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3Add the other stick of butter to pan. Once butter is melted stir in flour. Slowly add the heavy cream whisking to incorporate well. Add the romano and parmesan cheese. Let cook until thickened. Add the chicken and mushroom mixture. cook until heated through. Stir in the lemon juice
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4Serve over fettucini and garnish with basil
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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