Lemon Chicken Alfredo

Lemon Chicken Alfredo - Grant Wilson Original
6 servings

1 Stick Butter

1lb Boneless Skinless Chicken Breast, cubed
2 Shallots, diced small

3 Bay leaves

1 Cup White Wine
2 Tbsp Lemon Juice
or Juice of 11 Lemon, divided
2 Large Chicken Bouillon Cubes

1 Pint Light Cream
2 Tbsp Dried Basil or 4 Tbsp Fresh Basil
4-5 Garlic Cloves, minced or pressed
Salt and Pepper

1lb Pasta, cooked and drained (Rotini, Penne Rigate, or any short pasta)

1. Melt butter in a large pan on medium heat.
2. When the Butter is melted, add Chicken, Shallots, Bay Leaves, and some Salt and Pepper. Cook until Chicken is almost done.
3. Add Wine and simmer for 4 minutes.
4. Add 1 Tbsp Lemon Juice and Bouillon Cubes to Chicken, ensuring the Bouillon Cubes dissolve completely.
5. Once the Bouillon is dissolved, add Cream and Basil. Simmer for 5 minutes.
6. Add pressed garlic and remaining lemon juice. (If you like it more lemony, add more lemon juice!).
8. Salt and Pepper to taste.
7. Next dump cooked pasta into lemon chicken mix and combine.

Serve Scoop onto a plate or bowl and add fresh grated parmesan cheese! Enjoy!

You can bread the chicken with flour, if you like. Just add Flour and some Salt and Pepper to a large zip lock bag. Add diced chicken to the zip lock bag and coat the chicken in flour.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License