Chicken Alfredo

I’m sorry for the hypocrisy that despite all my attempts to advocate against American gastroterrorism, now I am introducing you a fully American dish that has barely anything to do with the original Italian recipe. In my defence, the original Italian recipe was already born in the US, and it was super plain in a way you can’t turn it into a healthy fitness food. However, the American version is perfectly suited for the overhaul, so here we are!

The main changes we are going to make is to get rid of butter, not only because of its saturated fat content, but also because of its low smoke point…I mean you don’t want cancer, right? The other thing we are going to get rid of the idea of heavy cream, but even of milk as a liquid to cook the pasta in. Nonetheless, you won’t complain, since it will be rich in flavour, and we will keep the heavenly parmesan, so don’t worry, you’ll cum.

This dish is well-suited for cutting and bulking as well, and it is good for multiple days as well as for easy portioning. Everything worked out well!

Video is coming in spring or summer!

Ingredients:

• olive oil
• chicken breasts
• whole grain or durum fettuccini
• salt, pepper, garlic
• greek yoghurt or low-fat sour cream (10-14%)
• parmesan
• parsley for garnish
• extra virgin olive oil for additional fat

Method:

• cook the pasta in a salty water until 1-2 mins before al dente
• season the chicken breasts with salt and pepper
• heat up the pan, add the oil, and pan-fry the meat until well-done
• take out the meat, and let it rest
• saute the garlic in the oil a little, then add the greek yoghurt or heavy cream
• add more salt and pepper, a little pasta water and grated parmesan cheese
• simmer until the excess water evaporates
• add the extra virgin olive oil
• add the pasta, and simmer on low heat until al dente
• cut the meat into appetizing slices, put on the top of your pasta plate
• garnish with parsley and a dash of grated parmesan

Bon appetit!

I know it tastes much better if you put the meat into the sauce, and you are free to do it, but if you want to prepare it for 1-2 days, then it’s better to keep the meat intact, and cut it fresh before eating. It will make the portioning much easier.

Tips:

• choose a Greek yoghurt that is suitable for cooking, because some may simply break down turning your food into something utterly disgusting
• pasta water is your biggest asset, as it turns every sauce into a creamy delicacy