Serves 10
Ingredients
| 1.5 | kg | Chicken breast |
| 50 | g | Oil, sunflower |
| 1000 | g | Penne, cooked |
| 1 | g | Black pepper |
| 75 | g | Butter, unsalted |
| 1 | L | Cream |
| 20 | g | Knorr Chicken Stock Powder |
| 10 | g | Molokheya, dried |
| 150 | g | Parmesan cheese, grated |
| 200 | g | Mushroom, canned |
A classic chicken alfredo with a local Egyptian twist. Still creamy and rich as all alfredo pasta’s but with added depth of flavour coming from molokheya. A fusion recipe for any lunch menu. Download the recipe here!
Preparation
Chicken Preparation
- Slice the chicken into thick strips and lay them on a plate. Season with Knorr Chicken Stock Powder.
- Heat a large skillet over medium heat and add 50 g of the butter. When the butter melts, raise the heat to medium-high and add the chicken, cook until browned, transfer the chicken to a bowl.
Sauce preparation
- Reduce the heat to medium, and add the remaining 100 g of butter.
- When the butter has mostly melted, whisk in the cream and Dried Molokheya and bring to a simmer, Add the mushroom then cook for 2 minutes.
- Whisk the Parmigiano into the sauce. Add the chicken and the cooked pasta, toss well then serve.