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Chicken Alfredo ala Olive Garden

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Ingredients for 2 servings:

  • 400 g chicken schnitzel
  • 250 g pasta (Barilla Bavette n.13)
  • 500 ml cooking cream
  • 2 spring onions
  • 70 g Parmesan, grated
  • onion powder
  • garlic powder
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Slice the spring onions. Cook the pasta until al dente. Bring the cooking cream to a boil in a pan and reduce the heat. Season the cream with pepper, onion powder, and garlic powder. Stir in the grated Parmesan cheese. Season the chicken cutlets with salt, pepper, and onion powder and garlic powder on both sides. Fry the cutlets in a pan until golden brown on both sides. Remove the cutlets from the pan and cut into strips. Add the cooked pasta to the sauce and mix everything together. Place the pasta in a deep dish and arrange the cutlet strips on top. Scatter the spring onions over the top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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