Simple Alfredo, with root veggies... of course! It was my grandfather who showed me how to find parsnips in the wild. They have a nutty flavor when sauteed.
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 thin sliced chicken breasts strips in 4-5 tbs olive oil, 2 tbs butter, and seasonings: garlic powder (organic), sea salt, and fresh dried herbs: rosemary, mint and oregano.*You can crumble up already cooked chicken breasts instead of the uncooked chicken strips; that is, if you have some left over from yesterday's roast chicken i.e.
Once the onion and chicken breasts are fully cooked and a little crispy 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 or use 1/2 cup of fresh grated. Cover and let simmer on low heat while you prepare the parsnips and pasta.
As for the parsnips, wash and then peel away (using a potato peeler) the skin until you see a nice white root. Next, shave the parsnips with the peeler into thin scallops; then in a separate smaller skillet brown in a drizzle of olive oil and a pat of butter until just slightly tender.
Set, the parsnip shavings 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 sauteed parsnip shavings and call everyone to dinner...and don't forget the Parmesan!
~ Tutti a Tavola!
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