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.
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- RUB
- 1 tablespoon sugar
- 1 teaspoon each paprika, salt, black pepper, onion powder, garlic powder, ground savory, crushed fennel seed, rosemary, and thyme
- 4 - boneless skinless chicken thighs cut into slices
- 1 1/2 cups fresh mushrooms chopped
- 4 cloves garlic minced
- 2 sticks butter divided
- 1/2 cup dry white wine
- 1/4 cup flour
- 2 cups heavy cream
- 1 cup grated romano cheese
- 3/4 cup grated parmesan cheese
- 1/2 - lemon juiced
- 12 ounces fettucini noodles cooked and drained
- 2 tablespoons fresh basil chopped for garnish
How To Make dirty birdie chicken alfredo
-
Step 1Place all the rub ingredients together in large baggie. Place chicken in baggie with rub shake and rub the spices all over the chicken.
-
Step 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.
-
Step 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
-
Step 4Serve over fettucini and garnish with basil
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes