Mexi-ccine Alfredo

If you want to add more Mediterranean recipes to your repertoire, Mexi-ccine Alfredo might be a recipe you should try. One portion of this dish contains around 28g of protein, 22g of fat, and a total of 481 calories. This recipe serves 5 and costs $1.63 per serving. 106 people have tried and liked this recipe. It is brought to you by Mommie Cooks. If you have butter, chicken breasts, cumin, and a few other ingredients on hand, you can make it. It works well as a main course. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 62%, this dish is good. If you like this recipe, take a look at these similar recipes: Mexi-Melt, Mexi-Burger, and Mexi-Quiche.

Servings: 5

 

Ingredients:

Equipment:

Cooking instruction summary:

Fill a large pot with water and salt generously. Bring to a boil and cook noodles to desired softness.When done, reserve about 1/4 cup of the remaining pasta water.In a large saucepan, heat up the oil and then add in the onion and garlic. Cook for 2-3 minutes.Toss cubed chicken with cumin, salt and pepper and drop into the saucepan.When the chicken is fully cooked, mix in the green chiles and set to the side.To a separate sauce pan, add in the butter and cream on medium heat. Let reduce for about 3-4 minutes, stirring occasionally.Add in a tablespoon of the reserved pasta water and continue to cook and reduce for another 2-3 minutes.Repeat the process until you have the desired amount/consistency of sauce.Add in the Parmesan cheese. Salt and Pepper to taste.Toss the finished noodles in the alfredo sauce. When combined repeat with the chicken mixture.Finish off the pasta with 1/2 cup of fresh pico de gallo.Serve with a dollop of guacamole and a couple hunks of fresh tomato on top.

 

Step by step:

1. Fill a large pot with water and salt generously. Bring to a boil and cook noodles to desired softness.When done, reserve about 1/4 cup of the remaining pasta water.In a large saucepan, heat up the oil and then add in the onion and garlic. Cook for 2-3 minutes.Toss cubed chicken with cumin, salt and pepper and drop into the saucepan.When the chicken is fully cooked, mix in the green chiles and set to the side.To a separate sauce pan, add in the butter and cream on medium heat.

2. Let reduce for about 3-4 minutes, stirring occasionally.

3. Add in a tablespoon of the reserved pasta water and continue to cook and reduce for another 2-3 minutes.Repeat the process until you have the desired amount/consistency of sauce.

4. Add in the Parmesan cheese. Salt and Pepper to taste.Toss the finished noodles in the alfredo sauce. When combined repeat with the chicken mixture.Finish off the pasta with 1/2 cup of fresh pico de gallo.

5. Serve with a dollop of guacamole and a couple hunks of fresh tomato on top.

Nutrition Information:

covered percent of daily need