Chicken alfredo

By sjesko_28

Ingredients

• 1/4 cup minced onion
• 4 cloves minced garlic
• 4 tbsp. butter
• 3 tbsp. flour
• 3 cups milk
• 2 cans (12 oz. each) evaporated milk
• 1/4 tsp. ground nutmeg
• 1 tsp. sugar
• 3/4 cup grated parmesan cheese
• salt and pepper (to taste)
• 4 quarts water
• 1 (8 oz.) package rotini
• 1 (8 oz.) package egg noodles
• 2 tbsp. salt
• 1 lb. boneless skinless chicken breast, cut as desired
• 2 tbsp. oil
• 1 1/2 cups shredded mozzarella cheese
• fresh chopped chives, basil, or parsley

Details

Adapted from keyingredient.com

Preparation

Step 1

Cook onion, and garlic in butter over medium heat until translucent.

Add flour stir and cook until golden in color.

Add milk and evaporated milk. Bring to a simmer; add nutmeg, sugar, 1/2 cup parmesan cheese, salt, and pepper. simmer about 10 minutes.

Meanwhile bring 4 quarts water to a boil add salt and pasta cook about 10 minutes. Drain.

At the same time cut up chicken and toss with oil. Heat a griddle or skillet over medium high heat until when water is dropped on skillet and it boils away without dancing to much, about 450 degrees F. Add chicken stirring constantly until cooked, this usually takes about 4-7 minutes depending on exact temps and size of meat.

If you timed it right everything up to this point will be done at the exact same time. Put sauce, pasta, chicken, and 1/2 cup of mozzarella into an extra-large mixing bowl. Stir to combine. Put into a (9x13-inch) baking pan, top with remaining 1 cup mozzarella, remaining 1/4 cup parmesan, and herbs.

Bake in a 400 degree F oven until cheese is slightly golden brown. allow to rest 5-15 minutes. Serve.