Two-Cheese Alfredo with Pesto Chicken

Super easy and very satisfying, this meal always leaves you with the warm and fuzzies!

Yields four servings, but tonight BPJ and I managed to eat it all just between the two of us…thank goodness for spin class!

Image

Ingredients:

2 TBS Unsalted Butter

1 Onion, Minced

4 Cloves Garlic, Minced

2 Large Boneless Chicken Breasts, Butterflied

1/2 Box Linguine Noodles (Olive Oil and Salt for Pasta Water, If Desired)

Chicken Seasoning

Equal Parts Salt, Dried Thyme, Dried Oregano, Pepper, Garlic Powder

Sauce

3 TBS Unsalted Butter

1 1/2 TBS All Purpose Flour

1 1/2 C. Milk, or To Desired Consistency

1/4 C. Pecorino Romano, or To Taste

1/2 C. Parmigiano-Reggiano, or To Taste

Salt, To Taste

Thyme, To Taste

Preparation of Chicken:

  1. Season both sides of butterflied chicken with prepared seasoning.
  2. Melt 2 TBS butter in large skillet over high heat, add onions and garlic. Sautee for 2 minutes, or until onions are fragrant and transparent.
  3. Add chicken to pan, cook each side for roughly 4 minutes, or until no longer pink. Remove chicken to rest of cutting board. Set onions and garlic aside for use in sauce (they should be caramelized).
  4. Begin boiling linguine, per instructions on the package.
  5. After chicken rests 2 – 4 minutes, slice and set aside to serve.

Preparation of Sauce:

  1. Melt 3 TBS of butter over medium heat, then slowly whisk in flower. Continue whisking until roux (pasty dough-like substance) forms and begins to darken ever-so-slightly in color (think light beige).
  2. SLOWLY add milk, whisking constantly to avoid lumps. Add cheeses, continuing to whisk to avoid lumps and burns.
  3. Once sauce has reached desired consistency, add salt and thyme to taste.
  4. Whisk in onions / garlic previously set aside from the chicken.
  5. Be sure to taste it, and add extra salt / thyme as desired.
  6. Reduce heat, and add drained pasta (make sure there is no water), stirring to coat each noodle.

Finally, spoon the coated noodles into a bowl, add chicken, and top with extra cheese if so desired. And that’s it!

If I am feeling wild, I will sometimes add spinach and halved cherry tomatoes to chicken while it is searing to soften tomatoes and whither spinach.

**Please note that I borrowed this image from My Recipes because we ate the whole thing before I could take a photo. Whoops! This sauce will be slightly darker in color, and covered in delicious chicken.

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