Chicken Alfredo Pasta

METHOD:

1. Bring a large pan of water to the boil and sprinkle with 1 tbsp salt

2. Add the fresh tagliatelle and cook according to pack instructions

3. Drain the pasta once cooked, leaving a little pasta water behind, and set aside

4. Season the sliced chicken on both sides, with a generous sprinkle of salt, pepper and olive oil

5. In a medium non-stick pan, over medium high heat, add the sliced chicken and fry for a few minutes on each side until crispy golden brown and cooked through

6. Remove the chicken from the pan and set aside

7. Add the butter, onion and garlic

8. Cook until translucent for 3 minutes

9. With the onion and garlic, add the double cream and crumbled chicken stock and allow to bubble for 5 minutes

10. Add the parmesan and stir. Season to taste

11. Combine the sauce with the chicken, pasta and parsley. Serve hot

Recipe presented by Smeg