Sun-Dried Tomato Chicken Alfredo
The dry gobi manchurian can be had as a starter or appetizer snack.
Recipe Summary Sun-Dried Tomato Chicken Alfredo
This is a decadent version of chicken Alfredo. It has three different types of cheese, bacon, and sun-dried tomatoes. It does use a few pots and pans, but the end result is worth it.Ingredients | Chicken Manchurian Dry In Tamil½ pound penne pasta6 ounces bacon, chopped½ pound boneless chicken thighs, cut into 1-inch pieces½ teaspoon garlic salt1 teaspoon cantanzaro herbs (from Savory Spice Shop®)¼ cup butter5 tablespoons all-purpose flour2 cups milk½ cup grated fontina cheese¼ cup grated Parmesan cheese¼ cup provolone cheese1 ¾ ounces chopped sun-dried tomatoesDirectionsBring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and desired crispness is reached, 6 to 10 minutes. Drain bacon on paper towels.Add chopped chicken thighs, garlic salt, and cantanzaro herbs to skillet and cook until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate.Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil just begins to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Slowly add in milk, stirring constantly. Allow mixture to thicken, while stirring. Mix in fontina cheese, Parmesan, provolone, and sun-dried tomatoes. Stir to combine. Add drained pasta to sauce and mix well. Stir in cooked chicken and bacon.Info | Chicken Manchurian Dry In Tamilprep: 5 mins cook: 20 mins total: 25 mins Servings: 4 Yield: 4 servings
TAG : Sun-Dried Tomato Chicken AlfredoWorld Cuisine Recipes, European, Italian,
