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Tender herb crusted chicken, mushrooms and crispy broccoli in a creamy alfredo sauce. Salted butter poached orange rinds with toasted parmesan spread across crispy bread.
WHAT’S GOING ON HERE:
Chicken: Chicken is a key ingredient in chicken Alfredo any part can be used. So use whatever you have on hand. If you don’t have any chicken keep it simple with a classic Alfredo, adds some seafood like shrimp or crawfish or skip the meat all together and add in vegetables like zucchini, broccoli, and mushrooms.
Mushrooms: Mushrooms are a juicy addition to any Alfredo. i particularly love adding mushrooms to my Alfredo since they soak up the drippings from searing the chicken so well. Use your favorite mushroom you have on hand.
Fettuccine: Fettuccine is a flat noodle. Its the classic noodle to any alfredo. Swap it out with penne, rigatoni or even a wider pappardelle.
Orange rinds: When handling oranges its easier to utilize the rind. it keeps everything from breaking apart. The key to making the peel palatable is super thinly slicing them then cooking under low and slow heat while the orange slightly simmers in butter.
Parmesan: Parmesan adds allot of salt to the sauce and most importantly the oranges. The saltness really adds a nice addition to the tart rind.
Butter: Butter is the key to restaurant style alfredo. Adding butter towards the end not only keeps the sauce from getting oily it makes the sauce smoother and silkier.
TIPS & TRICKS CHICKEN & BROCCOLI FETTUCCINE ALFREDO + SALTED ORANGE RIND AND PARMESAN TOAST
low and slow: low and slow is the best way to cook the orange rind. you want the rind submerged completely under butter at a light simmer to keep the orange in tact. lightly shake the pan avoid using a spoon to stir around the pan. finish with the parmesan to keep the butter from thickening.
leftover chicken: using leftover chicken is the easiest way to make chicken alfredo. leftover chicken just needs to be cut into bites sized pieces. if your chicken is already cooked prior to making this dish add the chicken towards the end when you’re tossing the sauce and noodles.
wine before dairy: let the wine and stock simmer before adding in any dairy. wine is highly acidic. adding warm milk to it will result in the sauce curdling. the sauce wont smooth out after curdling so its best to start over. instead bring the wine and stock to a boil, reduce it to a simmer then simmer it for 15 minutes.
pasta water: just like butter add the pasta water towards the end after the pasta has simmered in the super salty water. adding the salt water to the finished sauce helps tighten the final product but also leaves it really velvety and creamy.
mushrooms after sauce: i love to add the mushrooms after the chicken it picks up all the drippings the chicken has left behind. once the mushrooms are cooked and you start to build the sauce the simmering mushrooms can start to murk the sauce and make it brown.
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