We love pasta - all sorts whether it is spaghetti, fettuccine, linguine, lasagne, macaroni or others and cook it often, whether Chinese style or Western style. Of the many sauces, I love the Alfredo sauce most, followed by carbonara sauce (I replace the pancetta with chicken), tomato sauce with various seafood and spinach basil presto.
Alfredo is delicious. Sauteed garlic and onion, chicken, white round mushrooms, fresh parsley and the cream add much flavor to the pasta.
Ingredients:
- 150 g linguine
- 1 pc of chicken breast (small) (may add more)
- 10 pcs white button mushroom (may add more)
- 1 onion
- 4 cloves of garlic
- 3 sprigs fresh parsley (may add more)
- 1 tbsp oil
- 1 tbsp butter
- 190 ml milk + 190 ml cream
- Seasonings - salt and pepper
Method:
- Boil the linguine according to instructions on the packaging. Drain and set aside.
- Wash and cut chicken breast into strips. Season with salt and pepper.
- Wash and slice the white button mushrooms.
- Peel, wash and chop the onion.
- Peel, wash and chop the garlic.
- Remove the roots, wash and chop the parsley.
- Heat up 1 tablespoon oil in a pan. Add the chicken and fry till they are just cooked. Remove and set aside.
- Using the same pan with remaining oil, add 1 tablespoon of butter and saute the garlic and onion till they are fragrant and the onion are soft.
- Add the mushrooms and saute till they are brown.
- Add the milk and cream. Let it boil.
- Add back the chicken into the pan.
- Season with salt and pepper according to taste.
- Add the linguine and stir so that they are coated well with the sauce.
- Add 90% of the parsley and stir.
- Scoop up the linguine onto a serving plate. Sprinkle the remaining parsley on top.
- Serve.