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Hatch Chicken Alfredo

Cook Time: 30 minutes

Servings: 8

Ingredients

  4 boneless, skinless chicken breasts

  4 Tbs olive oil, divided

  Melissa’s Hatch Chile Powder

  Salt

  3 Tbs minced garlic

  1/4 cup dry white wine

  3 cups heavy cream

  1 cup roasted, peeled, stemmed, seeded, and chopped Hatch Chiles

  1 lb uncooked fettuccine

  3/4 cup grated Parmesan, divided

  1 tsp fine sea salt

  1 tsp freshly ground black pepper

  1/2 cup thinly sliced green onion for garnish

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Directions

1. Preheat the oven to 350F. Bring a large pot of salted water to a boil.

2. In a large cast-iron skillet, heat 2 tablespoons of the olive oil over high heat until shimmering. Season the chicken with Hatch Chile powder and salt and brown it in the skillet, 2 to 3 minutes per side.

3. Transfer the chicken to a baking sheet and bake until the internal temperature reaches 165F on an instant-read thermometer, about 10 minutes.

4. Let cool slightly, then slice into strips on the diagonal.

5. Heat the cast-iron skillet over medium heat and add the 2 remaining tablespoons of olive oil and the garlic, stirring the garlic for 2 to 3 minutes to lightly brown it. Stir in the wine, then pour in the heavy cream. Bring the mixture to a simmer and cook until the sauce is creamy and reduced by half, 10 to 15 minutes. Add the chiles and the chicken to the sauce, stir to coat, and keep warm.

6. Meanwhile, cook the fettuccine al dente according to the package directions. Drain.

7. Add ½ cup of the Parmesan to the sauce and season it with the sea salt and pepper. To serve, toss the pasta with the cream sauce and serve on large rimmed plates. Garnish with the green onions and the remaining ¼ cup Parmesan.

In a rush? Substitute the homemade Alfredo Sauce with our delicious Signature Kitchens Alfredo Sauce.


Nutrition Information