![]() Cook chicken and let it rest: Once the chicken is cooked, remove it to a plate and tent with foil.Salt the pasta water: Salting the water is the only chance you have to season the actual pasta, so make sure the fettuccine is well salted as it cooks–otherwise this entire Chicken Alfredo Recipe will taste under-seasoned.(This way the chicken will cook up ridiculously quickly and evenly on the stovetop–no need to transfer to the oven.) Add the filets in a single layer to a hot pan and cook (undisturbed) for about 3-4 minutes per side–fast and easy! And when we say to cut them in half, cut them into thinner filets, not shorter ones–so you could open the chicken breast like the pages of a book. Take 2 medium-sized skinless, boneless breasts and cut each in half to get 4 thinner filets. Remember how I promised the best Chicken Fettuccine Alfredo in 30 minutes or less? Here’s the trick to cooking chicken quickly! How To Cook Chicken For Chicken Alfredo If you don’t have Italian seasoning, try some dried parsley, basil, oregano, or a combination of a couple of those dried herbs. ![]()
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