How's everyone doing? :) It hasn't been an extremely busy week, but it definitely was productive as I've been studying for my last two exams (25th & 26th), with many breaks in between watching KBS' Happy Together segment- Return of Superman (whoopsie). Anyway, I went to get some groceries the other day, & saw a huge (1L) half & half cream on sales, so I bought it, and decided to make use of it.
This recipe is partly based on Allrecipe's chicken alfredo fettucini recipe, but I figured I could make some twist on it to make it my own style. Here it is!
Ingredients:
- 2 cloves of garlic, chopped
- 1/4 onions, sliced
- A few small crowns of broccoli
- 1/4 roma tomatoes
- 2 white mushrooms, sliced
- 1 small piece of boneless, skinless chicken breast, chopped into cubes
- Spaghetti for 1 serving
- Becel's margarine (with olive oil)
... for sauce
- 1/2 cup Neilson's 2% milk
- 2 tablespoons of Neilson's half & half cream
- Kraft's parmesan cheese (powdered)
- Kraft's monterey jack cheese, pizza mozzarella, cheddar cheese (shredded)
- Italian herbs (I used basil here)
- Chili flakes
- 11/2 tablespoons of flour
- Salt & pepper
Steps:
- Prepare all ingredients. Chop & slice ingredients as mentioned above. Start with the vegetables, then only the chicken because you don't wanna have uncooked chicken all over your fresh vegetables, unless you wash & clean your knife and chopping board! (Save water!) Once everything is done, marinate the cubed chicken with salt and pepper.
- Boil water & start cooking the spaghetti for about 8 minutes till al dente. Add a pinch of salt, drain when it's done. Make sure you leave some for use later on. (You can definitely use fettucini for this recipe. I didn't have some, so I substituted with normal spaghetti)
- While pasta is cooking, heat 2 tablespoons of margarine onto pan, put in half the chopped garlic (so about 1 clove) & wait till it gets slightly golden brown.
- Put in cubed chicken and sautéed/fry till chicken is no longer pink/slightly golden brown. Sprinkle some basil and set aside once it's done.
- Now, add in 3 tablespoons of margarine, and sautéed the onions, garlic, and mushrooms. If the margarine is being used up, and your ingredients are getting stuck onto the pan, do not put extra (it's fattening!)- put some pasta water instead.
- Once it's done, put in flour, and quickly after, slowly pour in the milk and half & half cream and stir.
- 1-2 minutes later, put in broccoli, tomatoes, and chicken to simmer in sauce.
- Add in parmesan cheese & other cheese into the sauce and stir.
- Once cheese is all melted, add a tiny bit of salt & pepper.
- Turn off heat, and pour sauce over drained spaghetti.
- Sprinkle some chili flakes, more basil, and more parmesan cheese (optional), and you're ready to eat!
Make sure to drop your spaghetti into the boiling water like how you do playing pick-up sticks! It will fall into a random disarray, & that's how you want it to be. This is so that when it softens into the water, it creates a spiral-like shape & not get stuck together in a big chunk!
I added some veges into this dish just so it looks a little more healthy (hahaha) and that there is some slight clear//vege-taste in the sauce instead of an over-creamy sauce.
Tada, here's the end-product! :)
Note: The sauce looks red-orangey than the one above but don't worry, it's all from the healthy tomatoes!
**
I usually like having more "ingredients" (I don't know what else to call them...) than my pasta, which is why it looks like there's a huge chunk of stuff without much pasta. But it was alright once you mix them all together! (The pasta is hiding underneath!) But that being said, you can definitely reduce the amount according to your own preference :)
Aaaaand that's it! Enjoy :) <3
x.
