BUFFALO CHICKEN PASTA ALFREDO Apr 30 Written By Eleanor Debel PrintBUFFALO CHICEN PASTA ALFREDO Yield 2-4Prep time10 MinCook time15 MinTotal time25 Min Ingredients 4 boneless skinless chicken breast cutlets 1 tbsp olive oil ½ tsp kosher salt ¼ tsp black pepper ½ tsp garlic powder ¼ tsp paprika ¼ tsp cayenne pepper ½ onion, finely diced 3 garlic cloves, finely minced ¼ cup buffalo sauce ⅓ cup heavy cream 1 lb fettuccine pasta, cooked al dente according to instructions ⅓ cup shredded parmesan cheese Fresh chopped cilantro for garnish InstructionsSet a large saute pan over medium high heat and add enough olive oil to just coat the bottom of the pan, about 2 Tbsp. Season your chicken cutlets on both sides with the salt, pepper, garlic powder, paprika and cayenne pepper. Once the pan is hot, add the chicken cutlets in one layer and cook on each side for about 2-3 minutes, until golden brown. Remove the chicken to a plate and return the pan to medium heat. Add the diced onion and minced garlic to the pan and cook, stirring for about 4-5 minutes until the onions are softened and begin to brown. Add in the buffalo sauce and cream and reduce the heat to medium low. Bring the mixture to a simmer and add in the cooked pasta. Toss to coat the pasta and cook for just another minute or so to let the pasta absorb the sauce. Remove the pan from the heat and top with parmesan cheese and chopped cilantro. Slice your chicken cutlets and top the pasta with the chicken. Serve immediately and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance pastachickeneasy Eleanor Debel
BUFFALO CHICKEN PASTA ALFREDO Apr 30 Written By Eleanor Debel PrintBUFFALO CHICEN PASTA ALFREDO Yield 2-4Prep time10 MinCook time15 MinTotal time25 Min Ingredients 4 boneless skinless chicken breast cutlets 1 tbsp olive oil ½ tsp kosher salt ¼ tsp black pepper ½ tsp garlic powder ¼ tsp paprika ¼ tsp cayenne pepper ½ onion, finely diced 3 garlic cloves, finely minced ¼ cup buffalo sauce ⅓ cup heavy cream 1 lb fettuccine pasta, cooked al dente according to instructions ⅓ cup shredded parmesan cheese Fresh chopped cilantro for garnish InstructionsSet a large saute pan over medium high heat and add enough olive oil to just coat the bottom of the pan, about 2 Tbsp. Season your chicken cutlets on both sides with the salt, pepper, garlic powder, paprika and cayenne pepper. Once the pan is hot, add the chicken cutlets in one layer and cook on each side for about 2-3 minutes, until golden brown. Remove the chicken to a plate and return the pan to medium heat. Add the diced onion and minced garlic to the pan and cook, stirring for about 4-5 minutes until the onions are softened and begin to brown. Add in the buffalo sauce and cream and reduce the heat to medium low. Bring the mixture to a simmer and add in the cooked pasta. Toss to coat the pasta and cook for just another minute or so to let the pasta absorb the sauce. Remove the pan from the heat and top with parmesan cheese and chopped cilantro. Slice your chicken cutlets and top the pasta with the chicken. Serve immediately and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance pastachickeneasy Eleanor Debel
