Public recipe with member extras
Goat's Milk Chicken Alfredo
A lighter, tangier take on the classic cream sauce.
- Yield
- Serves 4 | Prep: 10 minutes | Cook: 25 minutes
Savory Soups, Sauces & Entrées
What you need
Ingredients
- 12 ounces fettuccine
- 2 boneless, skinless chicken breasts, sliced thin
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole goat's milk, warmed
- 3/4 cup grated Parmesan
Method
Instructions
- Cook the fettuccine in salted water until al dente; drain and set aside.
- Season the chicken with salt and pepper and sear in olive oil over medium-high heat until cooked through, about 6-7 minutes. Set aside.
- In the same pan, melt the butter over medium-low heat and sauté the garlic 30 seconds. Whisk in the flour and cook 1 minute.
- Gradually whisk in the warmed goat's milk over medium-low heat until smooth and lightly thickened, about 4-5 minutes.
- Remove from heat and stir in the Parmesan until melted. Toss with the pasta and chicken and serve immediately.
From The Arrogant Hippie Culinary Journal: Goat's Milk Edition by Aunesty Janssen
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