Homemade Chicken Alfredo

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This is a quick & easy meal I made for my friend during a weeknight study session. I made it all in one pot  with a Haitian twist. 🙂

 

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Pre-seasoned chicken. I used Haitian ‘Epis’ (Blended fresh seasonings) Chicken Maggi cube, & a packet of Salzon seasoning. I fried it here for about 5 minutes.

 

 

 

 

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Once the meat was cooked, I added the Vegetable broth. After it came to a boil, I tasted for flavor. After added more chili peppers and salt, add 1 cup of cream (I use light cream, but you can use heavy cream if you have/like it). The liquid in the pot will be used to boil your noodles. Be sure that its enough to go over the noodles.

 

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Once the liquid comes to a boil, taste for flavor again. If you like, add the noodles of your choice. I used spaghetti because I did not have fettuccine or penne in the cabinet. (Tastes the same!) I added the spaghetti but had to wait for it to boil a little (I like it long, so I don’t break them, you can if you like your noodles short, its easier) and soften some of the noodles before I could push them in. Once it gets soft enough to get under the liquid completely, cover it to cook on low heat for 15-20 minutes.

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After 15-20 minutes, check the pasta for texture. Add grated cheese for more cheesy deliciousness.

Serve with a side of salad and a refreshing drink. I don’t really eat carbs, so I eat more meat and salad and but just a little pasta. Enjoy! Let me know if you try it how you like this recipe.

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