Creamy Chicken Alfredo
- Regato pasta 500 hfl
- Canned coconut milk 3 tbs
- Chicken breast 2 pce
- Onion 1 sm
- Garlic 2 clv
- Mushroom 5 pce
- Asparagus 6 pce
- Salt 3 tsp
- Vegetable oil 3 tbs
- Smoked paprika 2 tsp
- Garlic powder 1 tbs
- Oregano 1 tbs
- White wine 100 ml
Take a large saucepan add in the pasta, salt, and 1 tbs of vegetable oil along with enough water to cover the pasta completely. Cook pasta according to the packaging.
Finely chop the onion and add it into another saucepan along with 2 tbs of vegetable oil and start cooking it on low heat.
Dice up the chicken breast into bite-size chunks and add them to the onion. Cook them until the chicken turns white.
Add the seasonings to the chicken and give it a good mix.
Chop up the mushrooms and the asparagus into large pieces and add them to the chicken. Cook them for approximately 5 minutes.
Add in the white wine and let it reduce for about a minute. Next, add in the coconut milk. Make sure to only use the solid creamy part of the can.
Cook for an additional 5 minutes on low. Add in the cooked pasta, give it a stir and it's ready to serve. Enjoy it with garlic bread on the side.