Mexi-ccine Alfredo

If you want to add more Mediterranean recipes to your repertoire, Mexi-ccine Alfredo might be a recipe you should try. One portion of this dish contains around 28g of protein, 22g of fat, and a total of 481 calories. This recipe serves 5 and costs $1.63 per serving. 106 people have tried and liked this recipe. It is brought to you by Mommie Cooks. If you have butter, chicken breasts, cumin, and a few other ingredients on hand, you can make it. It works well as a main course. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 62%, this dish is good. If you like this recipe, take a look at these similar recipes: Mexi-Melt, Mexi-Burger, and Mexi-Quiche.

Servings: 5

 

Ingredients:

3 Tbsp Butter

2 Chicken Breasts, Cubed

1/2 cup Cream

1 tsp Cumin

1/4 tsp Pepper 1 4 Oz. Can Diced Green Chiles 3 Tbsp Butter 1/2 cup Cream 2-3 Tbsp Pasta Water 1/4 cup Parmesan Cheese 1/2 cup Pico de Gallo Salt and Pepper to Taste

2 Cloves Garlic, Minced

1 4 Oz. Can Diced Green Chiles

1 tsp Olive Oil

1/2 Onion, Chopped

1/4 cup Parmesan Cheese

8 Oz. Dry Pasta

2-3 Tbsp Pasta Water

1/2 cup Pico de Gallo

1/2 tsp Salt

Equipment:

sauce pan

pot

Cooking instruction summary:

Fill a large pot with water and salt generously. Bring to a boil and cook noodles to desired softness.When done, reserve about 1/4 cup of the remaining pasta water.In a large saucepan, heat up the oil and then add in the onion and garlic. Cook for 2-3 minutes.Toss cubed chicken with cumin, salt and pepper and drop into the saucepan.When the chicken is fully cooked, mix in the green chiles and set to the side.To a separate sauce pan, add in the butter and cream on medium heat. Let reduce for about 3-4 minutes, stirring occasionally.Add in a tablespoon of the reserved pasta water and continue to cook and reduce for another 2-3 minutes.Repeat the process until you have the desired amount/consistency of sauce.Add in the Parmesan cheese. Salt and Pepper to taste.Toss the finished noodles in the alfredo sauce. When combined repeat with the chicken mixture.Finish off the pasta with 1/2 cup of fresh pico de gallo.Serve with a dollop of guacamole and a couple hunks of fresh tomato on top.

 

Step by step:


1. Fill a large pot with water and salt generously. Bring to a boil and cook noodles to desired softness.When done, reserve about 1/4 cup of the remaining pasta water.In a large saucepan, heat up the oil and then add in the onion and garlic. Cook for 2-3 minutes.Toss cubed chicken with cumin, salt and pepper and drop into the saucepan.When the chicken is fully cooked, mix in the green chiles and set to the side.To a separate sauce pan, add in the butter and cream on medium heat.

2. Let reduce for about 3-4 minutes, stirring occasionally.

3. Add in a tablespoon of the reserved pasta water and continue to cook and reduce for another 2-3 minutes.Repeat the process until you have the desired amount/consistency of sauce.

4. Add in the Parmesan cheese. Salt and Pepper to taste.Toss the finished noodles in the alfredo sauce. When combined repeat with the chicken mixture.Finish off the pasta with 1/2 cup of fresh pico de gallo.

5. Serve with a dollop of guacamole and a couple hunks of fresh tomato on top.


Nutrition Information:

Quickview
495k Calories
27g Protein
24g Total Fat
41g Carbs
9% Health Score
Limit These
Calories
495k
25%

Fat
24g
37%

  Saturated Fat
13g
84%

Carbohydrates
41g
14%

  Sugar
4g
5%

Cholesterol
120mg
40%

Sodium
755mg
33%

Get Enough Of These
Protein
27g
56%

Selenium
59µg
85%

Vitamin B3
10mg
51%

Vitamin B6
0.78mg
39%

Phosphorus
335mg
34%

Manganese
0.48mg
24%

Vitamin A
840IU
17%

Vitamin B5
1mg
16%

Potassium
489mg
14%

Magnesium
54mg
14%

Calcium
100mg
10%

Vitamin B2
0.17mg
10%

Fiber
2g
10%

Zinc
1mg
9%

Copper
0.17mg
9%

Vitamin C
6mg
8%

Vitamin B1
0.12mg
8%

Iron
1mg
7%

Vitamin E
0.92mg
6%

Vitamin B12
0.3µg
5%

Folate
15µg
4%

Vitamin D
0.47µg
3%

Vitamin K
2µg
2%

covered percent of daily need
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