Coconut Lemon Herb Chicken Alfredo 🍋🥥🍝
Ingredients:
- 1 pound fettuccine pasta
- 2 cups heavy cream
- 1 cup shredded chicken, cooked
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 1 cup coconut milk
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
1. Start by cooking the fettuccine pasta according to the package instructions. In a large pot of boiling salted water, cook the pasta until al dente, then drain and set aside.
2. In a large skillet over medium heat, add the olive oil. Once heated, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.
3. Pour in the heavy cream and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
4. Add the cooked chicken to the skillet, stirring to coat it in the creamy sauce.
5. Mix in the lemon juice, lemon zest, dried oregano, and dried basil. Stir well to incorporate all the flavors. Allow the sauce to simmer for about 5-7 minutes, letting it thicken slightly.
6. Season with salt and pepper to taste. Adjust any other flavors as desired, ensuring a balanced, tangy, and creamy sauce.
7. Toss the cooked fettuccine in the sauce until well-coated and heated through.
8. Serve hot, garnished with fresh parsley for a pop of color and flavor. Enjoy your delightful Coconut Lemon Herb Chicken Alfredo!