It is generally believed that spaghetti with Alfredo sauce is difficult to prepare, so you can only try them in Italian restaurants. But in fact, this dish is cooked at home, if you know a few secrets.
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You will need
- • 300 g chicken fillet;
- • 5 bouillon cubes;
- • 400 g of spaghetti;
- • 70 g butter;
- • 50 g of hard cheese;
- • 3 cloves of garlic;
- • ½ tsp salts;
- • 1 pc. red, yellow, and green peppers;
- • 1/3 tsp ground black pepper;
- • 1 bunch of greenery.
Instruction manual
1
Put the meat in a pan, add water and add chicken cubes, bring to a boil and cook over medium heat for 25 minutes. While the meat is being cooked, wash the peppers and cut off the tops of the bases, cut out the inside and cut each vegetable into 4 parts. Cut each slice into thin strips.
2
Cook the Alfredo Sauce. Pull the chicken out of the broth and leave to cool. Strain the broth and pour 150 ml for the sauce. Cook pasta in salted water. To prepare pasta with sauce, put butter in a saucepan and pour 150 ml of broth. Put the pan on medium heat, and as soon as the butter is completely melted, add salt, chopped garlic, grated cheese and black pepper. The ingredients must be mixed so that they become a sauce consistency. Leave to cook for 15 minutes.
3
While the Alfredo sauce is cooked, fry the peppers with a little butter for 5-6 minutes. Cut the finished chicken fillet into small pieces and put in a pan with pepper, salt, pepper and mix.
4
Pour the meat and peppers with Alfredo sauce and cover the pan, simmer for 5 minutes over low heat. Before serving, mix pasta with sauce and sprinkle with herbs.
note
It is interesting that for the first time the Alfredo sauce was prepared by an Italian restaurateur in love for his wife, who, after giving birth, lost her appetite. She ate the dish with pleasure, and the sauce has since been served to restaurant visitors. Over time, its composition has changed; vegetables, seafood and even mushrooms are added to Alfredo.