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We love pasta and this Pasta Chicken Alfredo is one of our favorites. This is so easy to make and you can use just one pan for it.
Ingredients:
500g spiral or fusilli pasta (I used San Remo)
2-3 pieces chicken breast fillet (no skin), cut into small pieces (about 1/2 inch)
1 pack all-purpose cream
1/2 cup milk
2T olive oil
minced garlic
1 small cubed red bell pepper
1 small cubed green bell pepper
1 small head of cauliflower, cut into florets, steamed for a few minutes
6-8 pieces of black pitted olives, sliced (you can do away with these, I just added for color)
Italian seasoning
salt (and pepper) to taste
How to prepare Pasta Chicken Alfredo:
- Cook pasta according to package instruction. (When I cook pasta, I sprinkle McCormick Italian seasoning and a little salt while it is boiling, believe me, it makes a world of difference if you don’t )
- Heat the olive oil in the pan that you used to boil the pasta.
- Put the garlic pieces and cook for a bit.
- Add the chicken and cook for a few minutes, adding a little salt and pepper. ( I also add a little bit of oyster sauce)
- Add the milk and all purpose cream. Stir, stir…
- Add the bell peppers, olives and the cauliflower florets and cook covered till the cauliflowers are a bit tender. Stir gently.
- Add the cooked pasta in the sauce. Toss till the pasta is coated with the sauce.
- Serve warm.
Add grated cheese if you must.
