I’ve been looking in my recipes file to find more easy recipes to post and, of course, I have a lot of pasta recipes which I have never posted as well as a lot of chicken recipes, as we don’t eat beef/veal, pork or lamb often but still have a few of them as well.
Alfredo sauce, is a white creamy sauce traditionally made with butter and parmesan cheese. It takes its name from the owner of a restauranteur who first made this sauce named Alfredo. The classic dish is usually served with fettucine, but I used ingredients I had at home and made it with spaghetti and used Greek cheeses. I would have normally used olive oil but I had leftover clarified butter which I used but did add some olive oil as well. If you use butter, you don’t have to clarify it.
I am sure
you all love most of you love Greek feta and Greek yoghurt, but I can assure you that the other Greek cheeses are equally delicious. Apart from graviera, which I used very often, I used kasseri, which is a cheese made with ewe’s and goat milk that melts and we use to top pizza.
Greek style Spaghetti Chicken Alfredo, recipe by Ivy
Preparation time: 15 minutes
Cooking time: 20 minutes
500 grams spaghetti
1 tablespoon clarified butter
500 grams chicken breasts, cut into thin pieces
2 tablespoons olive oil
1 garlic clove, finely chopped
1 onion, finely chopped
Salt and freshly grated black pepper
1 cup white dry wine
1 fresh cream 17% (250 ml)
100 ml Greek Yoghurt
½ tsp mustard
½ cup graviera
½ cup kasseri cheese
100 grams feta
A few tablespoons finely chopped parsley.
Heat the clarified butter in a sautéing pan and sauté the chicken on both sides. Remove the chicken and add the olive oil and sauté the onion and garlic, until translucent.
Add the chicken back, add the wine, salt and pepper and cook with the lid on for 10 minutes.
Meantime cook spaghetti in salted water, according to package instructions, about 5 minutes.
Mix mustard in the yoghurt and add to the chicken, as well as all the cheeses and fresh cream.
Remove the spaghetti straight in the sautéing pan, adding about half cup pasta water and mix well.
Serve with freshly ground black pepper and some parsley on top.
Kopiaste and Kali Orexi,