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Chicken Spaghetti with Alfredo Sauce




Source of Recipe


chefrandall.com


List of Ingredients




1 lb. boneless, skinless chicken breasts, cut in strips
1 orange pepper, cut in strips
1 green pepper, cut in strips
1 red pepper, cut in strips
1 yellow pepper cut in strips
9 oz. spaghetti, broken in half
¾ cup 35% cream
½ cup low fat grated Parmesan Cheese

DRY INGREDIENTS
1 ¼ tsp. salt
½ tsp. granulated garlic
¾ tsp. pepper
¼ tsp. oregano

LIQUID INGREDIENTS
3 cups water
5 tbsp. water

Season the chicken with ¾ tsp. salt, ½ tsp. granulated garlic, ½ tsp. pepper and the ¼ tsp. oregano. Add the remaining seasoning, ½ tsp. salt and ¼ tsp. pepper to the Parmesan cheese.

3 MIN
VALVE CLOSED
1. Place the chicken and 2 tbsp. of water into the base. Cover and cook on high heat.


3 MIN
VALVE CLOSED
2. Flip the chicken, add the peppers and 2 additional tbsp. of water. Cover.


2 MIN
VALVE OPEN
3. Without removing the cover, open the valve and cook.


6 MIN
VALVE OPEN
4. Reduce heat to medium high. Stir 1 tbsp. water into the chicken, stir to coat. Place the chicken into a bowl and then onto the steam rack. Clean out the base, then place the pasta into the base, add 2 ¼ cups of water and separate the pasta with the spatula. Place the steam rack into position and cover.


7 MIN
VALVE CLOSED
5. Reduce heat to medium. Add ¾ cup water, stirring into the pasta, insuring to separate the noodles. Replace the steam rack and cover.

Turn off heat, stir in the cheese mixture and cream into the pasta, recover and let sit 2 minutes.

NUTRITIONAL FACTS
Calories 510
Protein 42.0 g
Fat 11.6 g
Carbohydrates 57.8 g
Fiber 3 g
Cholesterol 92 mg




Recipe