Chicken Alfredo Pastina
Directions
- 1Add olive oil and butter to a pan.
- 2Sear the chicken breast on both sides until cooked through.
- 3Remove the chicken from the pan.
- 4Add garlic to the pan and sauté.
- 5Add pastina to the pan and toast it.
- 6Deglaze the pan with white wine.
- 7Scrape up any brown bits from the bottom of the pan.
- 8Pour in chicken broth and stir until smooth.
- 9Bring the pastina to a boil, then simmer for 10 to 12 minutes, stirring occasionally.
- 10Once the pastina is tender, add heavy cream and simmer for another minute or two.
- 11Season with freshly grated nutmeg.
- 12Add plenty of Parmesan cheese and Pecorino Romano (optional).
- 13Add lemon juice.
- 14Finish with fresh herbs for color.
- 15Adjust salt and pepper to taste.
Ingredients
- 1 lb boneless, skinless chicken breast or thighs
- 1 tbsp butter
- 1 tbsp olive oil
- 2 cloves garlic, grated or minced
- 1 cup pastina
- 0.25 cup dry white wine
- 3 cups chicken broth
- 0.5 cup heavy cream
- 1 cup Parmesan, finely grated
- 0.25 cup Pecorino Romano
- 1 pinch freshly grated nutmeg
- Kosher salt
- black pepper
- 2 tbsp fresh parsley, chopped
- 0.25 lemon lemon juice
Equipment
skilletthermometerwooden spatulagraterlemon squeezer
Tips
- Use a thermometer for cooking chicken to ensure it's properly cooked, especially if you're particular about chicken.
- Stir the pastina and broth mixture well to ensure everything is nice and smooth and to prevent sticking.
- Adjust the amount of lemon juice to taste for desired tanginess.
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