I was so excited to make this for my daughter. I combined 2 recipes. I used the alfredo sauce from Tasty and the lemon chicken breast from Ina Garten, using skinless boneless chicken breast. It helped me use up all the lemons in my fridge.
Dairy-Free
Chicken Fettuccine Alfredo (~from Tasty)
Ingredients
for 4 servings
·
4 boneless,
skinless chicken breasts, about 1 inch (2.5 cm) thick
·
3 ½
teaspoons kosher salt, divided, plus more to taste
·
2 ½
teaspoons freshly ground black pepper, divided
·
5
tablespoons olive oil, divded
·
¾
lb fettuccine pasta, uncooked
·
1 large
shallot, minced
·
6 garlics,
minced
·
3
tablespoons all purpose flour
·
13.5
oz coconut milk
·
1
cup chicken stock, or vegetable stock
·
1
tablespoon fresh lemon juice (next time use slightly less lemon. My daughter thought it was too
much lemon)
·
fresh
parsley, minced, to taste
Preparation
1. Season the chicken all over with 1½ teaspoons salt and 1
teaspoon pepper.
2. Heat 1 tablespoon olive oil in a skillet over medium-high heat.
Once the oil is shimmering, add the chicken breasts, 2 at a time, and cook for
4-5 minutes, until golden brown. Add more olive oil, if needed, and Flip and
cook on the other side for 4-5 minutes more, until golden brown and the
internal temperature reads 165ºF (75˚C). Remove from the pan, set aside, and
cover to keep warm while you repeat with the remaining chicken.
3. Fill a large pot with water and bring to a boil over high heat.
Once at a rolling boil, generously salt the water then add the fettuccine. Cook
according to the package instructions. Drain and return to the pot.
4. Meanwhile, heat the remaining 3 tablespoons of olive oil in a
large pan over medium heat. Once the oil is hot, add the shallots and garlic,
season with a pinch of salt, and cook until the shallot is translucent, 3-4
minutes.
5. Stir in the flour and whisk for 3-4 minutes, until golden brown.
Add the coconut milk and chicken stock. Bring up to a low boil and cook for
about 1 minute, then reduce the heat to low-medium and cook, stirring
frequently, until thickened, about 10 minutes. Stir in the lemon juice and
season with the remaining 2 teaspoons salt and 1½ teaspoons pepper.
6. Pour the sauce over the fettuccine and toss well to coat. Slice
the chicken.
7. Divide the pasta between bowls and top with the chicken. Garnish
with parsley and serve.
8. Enjoy!
Lemon
Chicken Breast (~from Ina Garten on Food Network)
Ingredients
·
1/4 cup good olive oil
·
3 tablespoons minced garlic (9 cloves)
·
1/3 cup dry white wine (used
slightly less than 1/3 cup dry white wine)
·
1 tablespoon grated lemon zest (2 lemons)
·
2 tablespoons freshly squeezed lemon juice
·
1 1/2 teaspoons dried oregano
·
1 teaspoon minced fresh thyme leaves
·
Kosher salt and freshly ground black pepper
·
4 boneless chicken breasts, skin on (6 to 8
ounces each) (used skinless chicken breast)
·
1 lemon
Directions
1.
Preheat the oven to 400 degrees F.
2.
Warm the olive oil in a small saucepan over
medium-low heat, add the garlic, and cook for just 1 minute but don't allow the
garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon
juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking
dish.
3.
Pat the chicken breasts dry and place them skin
side up over the sauce. Brush the chicken breasts with olive oil and sprinkle
them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it
among the pieces of chicken.
4.
Bake for 30 to 40 minutes (baked 20-30 min), depending on the size of the chicken
breasts, until the chicken is done and the skin is lightly browned. If the
chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the
pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with
salt and serve hot with the pan juices.
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