Mind Over Matter

What’s up people! Hope you’re having a terrific Monday. Last night I wanted to cook a recipe I haven’t made for the blog yet. I decided on fettucine alfredo and it was yuuumm yuuummm. Here we go…

Ingredients: Thinly sliced chicken, milk, whipping cream, butter, parmesan cheese, fettuccine pasta, olive oil, salt, pepper and paprika. *NOTE: Flour is missing from photo*

Step one: Wash the chicken cutlets and dry them off. Season with olive oil, salt, pepper and paprika.

Step two: Heat the pan to medium and pour some olive oil. Once pan is hot, sear the cutlets on each side for 3 – 4 minutes then remove and set aside.

Step three: In a heavy bottom pot, bring water to a boil and cook pasta according to box instructions.

Step four: Heat up the butter then add the chopped garlic and flour. Cook for 3 mins on medium low heat and keep stirring.

Step five: Slowly begin to add the milk and stir. Bring to a simmer then add the heavy cream.

Step six: Pour in the parmesan cheese slowly and stir to combine. Remove any lumps by whisking. Add a sprinkle of salt & pepper. Cook over medium-low heat for 5 mins.

Step seven: Pour in the alfredo sauce over the drained pasta. Combine everything together.

There you have it! A simple and tasty dinner recipe. The best part is you won’t feel heavy and get the idis with this light version of the alfredo sauce. Enjoy!

Prep: 5 mins Cook: 15 mins

Ingredients:

• 1/4 cup butter
• 3 TBSP flour
• 2 cloves garlic
• 2 cups milk
• 1/4 cup heavy cream
• 1.5 – 2 cups parm cheese
• 1 box fettucine pasta
• 4 Chicken cutlets
• 1/4 tsp Salt
• Pepper
• Paprika
• Olive oil