Recipe

Alfredo

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Alfredo

Conchiglie pasta with mushrooms and courgettes, topped with hard cheese, tender chicken and parsley.




Ingredients to serve 2

  • 150g x conchiglie pasta
  • 300g x chicken fillets
  • ½ x onion – peel & chop finely
  • 1 clove x garlic – peel, grate finely & chop
  • 100g x button mushrooms – slice thinly
  • 2 x courgettes – dice (½ cm)
  • 150ml x cream
  • 30g x hard cheese – grate finely
  • 5g x fresh parsley – chop leaves finely
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 300g x conchiglie pasta
  • 600g x chicken fillets
  • 1 x onion – peel & chop finely
  • 2 cloves x garlic – peel, grate finely & chop
  • 200g x button mushrooms – slice thinly
  • 4 x courgettes – dice (½ cm)
  • 300ml x cream
  • 60g x hard cheese – grate finely
  • 10g x fresh parsley – chop leaves finely
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Conchiglie pasta: Place a pot on medium-high heat and add the boiling water. When the water is at a rolling boil, add the pasta and cook for 10-12 minutes. You want it al dente, which is slightly chewy and translucent. Drain, reserving some of the pasta water, and keep warm in a colander over hot water. Drizzle with a little olive oil to keep it from sticking together.

Step 3

Chicken fillets: Place a pan on medium-high heat with a drizzle of olive oil and a knob of butter. Season the chicken with salt and pepper. When the butter has melted, add the chicken to the pan and cook for 5 minutes, until lightly golden and cooked through. Remove from the pan and set aside.

Step 4

Mushroom & courgette mix: Using the same pan, add a knob of butter and a drizzle of olive oil. Let the butter melt, then add the onion with a pinch of salt and cook for 5 minutes. Add the garlic, cook for 30 seconds, then add the mushrooms. Turn the heat up to high and cook for 5 minutes until lightly golden and cooked. Add the courgettes and cook for 5 minutes, until lightly golden. Turn the heat down to medium-high, pour in the cream and cook for 1 minute. Mix through HALF the chicken fillets, HALF the hard cheese and loosen the sauce with a splash of pasta water, if necessary. Add the pasta, mix through the sauce and season with salt and pepper.

Step 5

Serve the pasta topped with the REST of the hard cheese and the REST of the chicken. Sprinkle over parsley and add a crack of black pepper.