Chicken Alfredo served with Spaghetti and spinach

Chicken Alfredo served with Spaghetti and spinach

This is a simple but absolutely delicious recipe that will satisfy your guests. The cream sauce lifts up the dish to a different level and gives it a luxury touch. I serve this dish with Spaghetti but Linguine or Tagliatelle (and if you are adventurous, lasagna sheets) will be equally delicious as it allows more of the rich sauce to stick to the pasta. I am sure this recipe will be one of those that your family, children or guest will remember for a very long time. 

Happy cooking, eating and eating well!

Ingredients 
3-4 chicken breasts
1/2 teaspoon ginger powder
1/4 teaspoon of coriander powder
2 whole leeks
2 cups of sliced Swiss brown mushroom (Button mushroom or mini portobello is fine too)
300ml cooking cream
1 Tablespoon mustard seeds
1 Tablespoon Dijon mustard
2 cloves of garlic - crushed
2 cup of chicken/vegetable stock (I usually use Marmite)

2 Tablespoon of plain flour

Ground black pepper
Salt
Butter
Extra Virgin Olive Oil (EVOO)
*Essential Oil: Thyme and Oregano.

How to use Essential Oil (EO) for cooking:

First and foremost, please check and ensure that the essential oils that you intend to use are safe for ingestion. I got mine from here, so I know that I could use them with a peace of mind.

I use Thyme and Oregano Essential Oil for this dish. In order to use the EO to cook, please try to adhere to the following: 

1. DO NOT use EO from unknown, unspecified and unverified sources (Can't stress this enough)
2. DO NOT drip the EO directly on your dish
3. DO NOT use EO on direct heat to avoid destroying the benefits of the EO

This is how you SHOULD do when using the EO for cooking this recipe. Pour some EVOO into a small bowl, then mix (dilute) the Essential Oil into the EVOO so that you can add the EO evenly and safely to the dish. By the way, dripping the EO directly on the dish will not cause you to die from EO overdose BUT it will definitely destroy your dish. 

For this dish, I use ONE drop of Thyme and Oregano Essential Oil diluted in 1 tablespoon of EVOO. I only add this mixture into the Chicken Alfredo sauce at the end of cooking and mixing them together with the butter (step 11) into the dish in residual heat. 

Direction:

1. Wash and pat dry the chicken leg.
   TIPS: If the chicken is still wet, it will not marinade well. So pat it as dry as possible.
2. Season and coat the chicken breasts with ginger powder, coriander powder, ground black pepper and salt.
3. Heat up a pan. Add EVOO and the chicken breast skin side down to sear for 3 minutes or until golden brown. Turn to sear the other side and add the garlic and 2 knobs of butter into the pan. Baste the chicken with the oil. Remove the chicken and set aside.
4. Using the same pan (with the garlic) , add the mushroom into the pan for browning. Season with ground black pepper and salt.
5. While the mushroom is cooking, cut the leek diagonally into thin ring shape. 
6. Add the mince garlic and leek into the pan, stir and let it cook for 3 minutes. 
7. Add the mustard sauce, mustard seed, cooking cream and stock into the pan. Stir to mix.
8. Add the chicken breasts and the cooking juice into the pan. 
9. Bring to boil, close with a lid and lower the heat to simmer for 10 minutes. 
10. Mix the plain flour with some water to make a thick paste. Stir the paste into the sauce. Taste whether the sauce requires any additional seasoning with salt.
11. Turn off the heat and remove the pan from the hob. Add 2 knobs of butter and the Essential Oil mixture into the sauce and work them into the sauce.
12. Serve the chicken Alfredo with pasta and spinach (as I had) or simple serve in a pan with delicious toast on the sides so that your guest(s) could mop up all the delicious sauce.

While preparing the chicken Alfredo, I usually have another pot of boiling water for cooking the spinach and pasta - in that order. Once the water boils, I will add all the spinach into the hot water and cook for 2 minutes before removing it from the pot. Then add in the pasta and bring to a boil. This speeds up the cooking time and I could also use the cooking water to add into the alfredo sauce if the liquid has started to dry out. My general rule of thumb for the plain flour mixture is 1 cup of stock to 1 Tablespoon of plain flour (1:1 ratio). If you noticed that the sauce is too watery at the end of the cooking, you may add some more plain flour to it and vice verse, you can add more liquid into the sauce.

Chicken Alfredo.

NOTE:

This is a FREE website and also my source of income to support my family. If you liked the recipes that I am posting and appreciate the effort I put into developing these recipes, you could help by using This Link to purchase your Essential Oils. 

If you would like to consider using Essential Oils for cooking, you can get yours from here as this is where I got mine from. The reason for using this brand of Essential Oil is due to the reliable sources of their raw ingredients (own plantations) and the patented distillation technology employed by the company.

I also conduct workshops/classes for groups, so if you would like to engage my service please send me a direct email: seage79@gmail.com. You may also like to consider engaging me to prepare a meal for you or for a group of your friends at a designated place of your choice or at my humble abode (A group of 4-8).

Please note that I spend a considerable amount of my time and effort to develop this website, so if you would like to use any information or resources from my website, the least I could ask you to do is to give credit and provide a link for your readers to visit my page. Thanks in advance for your support.