Garlic and Basil Chicken Pasta With Alfredo Sauce
"This is a French dish and this is probably one of the best pasta recipes I have. It takes a fair bit of time but the prep and cook time may differ for you"
photo by Jonathan Melendez
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 lbs boneless skinless chicken breasts
- 4 tablespoons olive oil
- 1 tablespoon white vinegar
- splash dry white wine
- 1⁄4 cup chopped basil (can use thyme)
- 1⁄4 cup chives
- 5 tablespoons minced garlic
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1.5 (16 ounce) jars alfredo sauce
- 1 (12 ounce) box gluten free stir fry noodles (but you can use any kind)
directions
- Cut fat off of chicken. Cut chicken into bite sized pieces and set aside.
- In a small bowl, combine olive oil, wine vinegar, basil, chives, garlic, salt, & pepper.
- Sautee chicken in large skillet until no longer pink and nicely seared on both sides. This will take approximately 30 minutes on med-high heat with an electric stove.
- While chicken is sauteeing, cook pasta according to package instructions. Spoon mixture from step 2 over chicken about 2 minutes before it is done cooking.
- When pasta is done, drain in colander and place in a large (very large) bowl. Add chicken and alfredo sauce to the noodles. Use a scooper to incorporate well.
- Serve and enjoy!
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Reviews
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Normally, I would not leave such a negative review but this is just a bad recipe and would not want any new cook who cant' figure this out to waste time and money on it. "You can use thyme" - well, I supposte ypou could but if you use 1/4 cup of thyme you are going to have to throw this un the garbage. Thyme is MUCH more powerful than basil and very different. Second, it's just NOT "French". It's American with an Italian twist.
Tweaks
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Isn't it more Italian than French? I mean garlic, basil, Alfredo sauce??? And, oh yeah, pasta :)
