Hoofdgerecht
Chicken Alfredo Mafaldine
35 minVoor 4Nutri-Score D€€
D
35 min
35 minChicken Alfredo Mafaldine
wat je nodig hebt
Ingrediënten
chicken breasts (boneless, skinless)Vlees2 stukken
smoked paprika (ground)Kruiden en specerijen5 g- cayenne pepper (ground)Kruiden en specerijen1 g
bouillon powder (divided between chicken and sauce)Voorraadkast8 g
garlic powderKruiden en specerijen3 g- onion powderKruiden en specerijen3 g
mafaldine pasta (dried)Granen400 g
salt (for the pasta water)Kruiden en specerijen10 g
butterZuivel56 g
garlic (minced)Groente en fruit3 stukken
flour (all-purpose)Voorraadkast8 g
heavy creamZuivel720 ml- parmesan cheese (grated)Zuivel30 g
- mozzarella cheese (shredded)Zuivel60 g
oil (for pan frying)Voorraadkast15 ml
per portie
Voedingswaarden
1.035kcal
- Koolhydraten
- 80 g
- Eiwitten
- 33 g
- Vetten
- 65 g
wat je gebruikt
Keukengerei
Soeppan
Koekenpan
Keukentang
stap voor stap
Bereiding
- Stap 1
Boil the pasta
- Bring salted water to a boil in a stockpot.
- Cook the mafaldine until al dente, then drain, reserving a little pasta water.
- Stap 2
Season the chicken
- Pat the chicken breasts dry and coat them with smoked paprika, cayenne pepper, bouillon, garlic powder and onion powder.
- Stap 3
Pan-fry the chicken
- Heat a little oil in a frying pan and sear the chicken on each side until golden and cooked through.
- Transfer the chicken to a board and slice it.
- Stap 4
Make the roux
- In the same pan, melt the butter with the minced garlic.
- Stir in the flour and cook until the roux takes on a light golden color.
- Stap 5
Build the Alfredo sauce
- Pour in the heavy cream and add the bouillon.
- Stir in the parmesan and mozzarella and simmer until the sauce thickens.
- Stap 6
Combine and serve
- Add the drained mafaldine to the sauce and toss to coat, loosening with pasta water if needed.
- Top with the sliced chicken and serve.
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