Sunday, November 1, 2015

Making it Simple ~ Creamy Chicken Alfredo with Shaved Parsnip


Simple Alfredo, of course!

My grandfather showed me how to find parsnips in the wild. They have a nutty flavor when properly prepared. For this dish, you will need: boneless, skinless chicken breasts, one whole onion, tomato infused Fettuccine or Tagliatelle pasta, heavy cream, sour cream, Parmesan cheese and, 2 parsnips.

To begin, saute on med. heat one chopped onion, boneless chicken breasts strips in 3 tbs olive oil, 2 tbs coconut oil or butter, and seasonings: garlic powder (organic), sea salt, and fresh dried herbs: rosemary, mint and oregano.

Once the onion and chicken breasts are fully cooked and even a little brown on the edges, add 1/2 cup of heavy cream, and one dollop of sour cream as well as a generous sprinkle of Parmesan.  Cover and let simmer on low heat while you prepare the parsnips and pasta.

First, wash and then peel the parsnips as you would a carrot. Next, shave the parsnips into thin scallops (use a potato peeler) and in a separate smaller skillet brown in a drizzle of olive oil and a pat of butter until tender.

Set, the parsnips aside and start the water for the pasta, once it boils, add a pinch of salt and then the pasta, stirring occasionally.When the pasta is tender, drain and ladle onto a low lipped serving platter. Pour out your creamy chicken Alfredo sauce, top with the parsnips and call everyone to dinner...and don't forget extra Parmesan on the table.




~ Tutti a Tavola!

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