We've given classic alfredo an instant and easy upgrade, and now you can try it in the comfort of your own home!
As much as I love creamy pasta, I also know it's important to keep things in check and to put a helping of vegetables on the table. That's why crunchy snow peas were added to this lighter main course. And with so many types of peas out there, you don't need to get lost when picking up this particular variety. Here's the breakdown on their differences so you keep them straight.
Beyond the peas, the grilled chicken and lesser amount of Parmesan cheese balance out this flavorful dish. With plenty of protein and calcium, these two ingredients are beneficial to your daily intake.
I hope you'll share the deliciousness with your friends and family during a weeknight or weekend get-together. Keep the leftovers (if there are any of course!) for a tasty lunch at home or a packable meal at work.
Cook's Note: Be sure to just blanch the snow peas...don't overcook them! They cook especially quickly and can be especially unpalatable if they become mushy.
If you would like a few pointers on blanching, or just need a quick refresher, then follow these easy instructions to ensure your success. You can always freeze some of the blanched snow peas for later!
Opt for whole wheat or veggie-based pasta to take the recipe one step further. You could always spiralize your own vegetables, too, like I did in this yummy recipe.
- 1-1/2 lbs boneless, skinless chicken thighs
- 1 Tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 3 cups heavy cream
- 3 Tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lb fettuccini, cooked and drained
- 1/2 pound snow peas, blanched and cooled
- 1/2 cup plus 2 Tbsp Parmesan cheese, grated
- 2 Tbsp fresh thyme
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4–6
In a grill pan, grill the chicken thighs until cooked through, approximately 4–5 minutes each side. Set aside and let cool. Chop into pieces.
In a 10'' skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute; lower heat. Add flour and cook until the flour and butter are incorporated. Add the cream, salt, and pepper over low heat until smooth and thick. Stir in the snow peas, 1/2 cup Parmesan cheese, and thyme.
Add the cooked pasta to the sauce and toss until coated.
Turn out pasta on a platter. Lay the grilled chicken on top and garnish with additional Parmesan cheese.