Chicken Alfredo

2 lbs boneless skinless chicken thighs
1 T salt
1 t pepper
2 T butter
1 bulb garlic
1/2 C dry white wine
4 C chicken stock
2 C heavy cream
16 oz fettuccini noodles, broken in half
6 oz parmesan
4 T parsley
Frozen veggies

Cut chicken into 1-inch cubes.
Season with salt and pepper.
Set to High Sauté.
Melt butter.
Add chicken, stirring 4 mins or until golden.
Mince in garlic, stirring 1 min.
Remove chicken.
Add wine and deglaze.
Add stock, cream, and pasta.
Pressure Cook High 7 mins.
Quick Release Pressure.
Let liquid thicken, stirring pasta occasionally 3 mins.
Meanwhile, microwave frozen veggies.
Returning to pasta, stir in chicken and parmesan 1 min.
Chop parsley and add.
Serve with frozen veggies.

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