Serving size: 4 bowls Prep time: 10 min Cooking time: 20 min
Ingredients: • 400 g fettuccine o linguine (spaghetti kung ’yan ang meron) • 400 g chicken breast fillet, diced bite‑size • 100 g bacon strips, cut into small squares • 3 tbsp unsalted butter (hatiin: 2 tbsp sa chicken, 1 tbsp sa sauce) • 1 tbsp olive oil • 6 cloves bawang, minced • 1 cup all‑purpose cream (evap pwede kung budget‑mode) • ½ cup fresh milk • ½ cup grated parmesan (quick‑melt ok pero less cheesy) • Pinch chili flakes (optional kick) • Asin at paminta, pang‑season • 2 tbsp chopped parsley, pang‑fresh at pang‑ganda
Procedure: 1. Lutuin ang pasta. Pakuluan ng well‑salted water, drop the fettuccine, then al dente. Tabi ng ½ cup pasta water, drain. 2. Gawing crispy ang bacon. Medium heat, pan‑fry hanggang golden. Set aside ang bits; iwan ang bacon fat. 3. I‑sear ang chicken. Add 1 tbsp butter + 1 tbsp olive oil sa bacon fat; ilagay ang diced chicken, season with asin‑paminta, sear 3–4 min per side hanggang light brown. Hanguin at isantabi kasama ng bacon. 4. Gawin ang sauce. Same pan, bawasan oil kung sobra. Tunawin ang natitirang 2 tbsp butter; igisa ang bawang 30 sec hanggang mabango. Ibuhos ang cream at milk; hinaan apoy, haluin. Dagdagan ng kalahati ng parmesan, tikman, adjust asin‑paminta. Kung thick, splash pasta water; kung manipis, simmer pa. 5. Combine & coat. I‑return ang chicken at bacon sa sauce, ihulog ang drained pasta, toss hanggang fully coated. Sprinkle remaining parmesan at chili flakes. 6. Plate like a pro. Twirl into bowls, top with extra chicken & bacon bits, tapos parsley para IG‑ready.
Nina Bacani
Garlic Butter Chicken Alfredo
Serving size: 4 bowls
Prep time: 10 min
Cooking time: 20 min
Ingredients:
• 400 g fettuccine o linguine (spaghetti kung ’yan ang meron)
• 400 g chicken breast fillet, diced bite‑size
• 100 g bacon strips, cut into small squares
• 3 tbsp unsalted butter (hatiin: 2 tbsp sa chicken, 1 tbsp sa sauce)
• 1 tbsp olive oil
• 6 cloves bawang, minced
• 1 cup all‑purpose cream (evap pwede kung budget‑mode)
• ½ cup fresh milk
• ½ cup grated parmesan (quick‑melt ok pero less cheesy)
• Pinch chili flakes (optional kick)
• Asin at paminta, pang‑season
• 2 tbsp chopped parsley, pang‑fresh at pang‑ganda
Procedure:
1. Lutuin ang pasta. Pakuluan ng well‑salted water, drop the fettuccine, then al dente. Tabi ng ½ cup pasta water, drain.
2. Gawing crispy ang bacon. Medium heat, pan‑fry hanggang golden. Set aside ang bits; iwan ang bacon fat.
3. I‑sear ang chicken. Add 1 tbsp butter + 1 tbsp olive oil sa bacon fat; ilagay ang diced chicken, season with asin‑paminta, sear 3–4 min per side hanggang light brown. Hanguin at isantabi kasama ng bacon.
4. Gawin ang sauce. Same pan, bawasan oil kung sobra. Tunawin ang natitirang 2 tbsp butter; igisa ang bawang 30 sec hanggang mabango. Ibuhos ang cream at milk; hinaan apoy, haluin. Dagdagan ng kalahati ng parmesan, tikman, adjust asin‑paminta. Kung thick, splash pasta water; kung manipis, simmer pa.
5. Combine & coat. I‑return ang chicken at bacon sa sauce, ihulog ang drained pasta, toss hanggang fully coated. Sprinkle remaining parmesan at chili flakes.
6. Plate like a pro. Twirl into bowls, top with extra chicken & bacon bits, tapos parsley para IG‑ready.
4 months ago | [YT] | 37