The wonderful flavor of garlic alfredo and the kick of crushed red pepper.
I love garlic and developed this recipe after making many Italian-style recipes while being stationed away from my family. You can tailor the spice level to your taste. My brother is a professionally trained chef and is my inspiration for this recipe.
Thanks, Robert for being an inspiration.
AuthorChuckHThis is a great recipe with about 560 calories and fiber is dependent on the pasta you choose. I use whole wheat which makes the fiber about 5 grams per serving.
Ingredients:
Directions:
Wash and dry all produce.
Bring a large pot of salted water to a boil. Add pasta and boil for about 9-11 minutes depending on your personal taste. I like mine a little al dente, but you may like it a little softer.
Heat 1 tbsp of olive oil in a skillet on medium to high heat. Add onion, garlic, and oregano, cooking until softened. Add red pepper seeds if desired. Add salt and pepper to taste. Add other vegetables and cook to the desired consistency.
Season chicken with salt and pepper and sear in a separate skillet on medium heat for 5-6 minutes per side. Each side should be browned and the internal temperature should be 165 F.
In a pan, add 1 tbsp of olive oil and all of the cream. Cook for 30-60 seconds. Lower temperature to medium to low heat. Add parmesan. Add salt and pepper to taste.
Add chicken to sauce.
Drain water and toss drained pasta into the pan with sauce and chicken. Gently stir the mixture.
Garnish with 1/4-1/2 oz of parmesan cheese and a sprig of oregano.
Enjoy!
Serving Size 1 bowl
Servings 4
- Amount Per Serving
- Calories 560Calories from Fat 184
- % Daily Value *
- Total Fat 19g30%
- Saturated Fat 2.9g15%
- Trans Fat 0g
- Cholesterol 133mg45%
- Sodium 208mg9%
- Potassium 694mg20%
- Total Carbohydrate 42g15%
- Dietary Fiber 4.7g19%
- Sugars 3g
- Protein 49g98%
- Calcium 8%
- Iron 19%
- Vitamin D 47%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- This recipe has less than 600 calories per serving.
- It is delicious and filling. I chose to use the Barilla Plus Pasta.
Ingredients
Directions
Wash and dry all produce.
Bring a large pot of salted water to a boil. Add pasta and boil for about 9-11 minutes depending on your personal taste. I like mine a little al dente, but you may like it a little softer.
Heat 1 tbsp of olive oil in a skillet on medium to high heat. Add onion, garlic, and oregano, cooking until softened. Add red pepper seeds if desired. Add salt and pepper to taste. Add other vegetables and cook to the desired consistency.
Season chicken with salt and pepper and sear in a separate skillet on medium heat for 5-6 minutes per side. Each side should be browned and the internal temperature should be 165 F.
In a pan, add 1 tbsp of olive oil and all of the cream. Cook for 30-60 seconds. Lower temperature to medium to low heat. Add parmesan. Add salt and pepper to taste.
Add chicken to sauce.
Drain water and toss drained pasta into the pan with sauce and chicken. Gently stir the mixture.
Garnish with 1/4-1/2 oz of parmesan cheese and a sprig of oregano.
Enjoy!
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