Chicken Alfredo Primavera

Ingredients

• 30 gButter
• 42 gOlive oil
• 800 gChicken breast
• 5.3 gSalt
• 200 gZucchini
• 300 gBroccoli
• 227 gMushroom
• 150 gBell pepper
• 150 gOnion
• 9 gGarlic
• 1.5 gPepper flakes
• 120 mlWhite wine
• 120 mlMilk
• 120 mlCream
• 100 gParmesan
• 454 gPasta
• 0.6 gPepper
• 8 gParsley

Instructions

1. 1

   Preparation

   • Bring a large pot of water to a boil and salt generously.
   • Pat chicken breasts dry and season both sides with 1 tsp salt and pepper.
   • Cut the vegetables (zucchini, broccoli, mushrooms, red pepper, onion) into bite-size pieces; mince the garlic and grate the Parmesan.
2. 2

   Cook pasta

   • Cook farfalle in the boiling water until al dente (about 12 minutes), reserve 120 ml pasta water, then drain.
3. 3

   Sear chicken

   • Heat 1 tbsp butter (≈15 g) and 2 tbsp olive oil (≈28 g) in a large skillet over medium-high heat.
   • Cook chicken 5–7 minutes per side until cooked through. Remove and let rest, then slice.
4. 4

   Sauté vegetables

   • Reduce heat to medium and add remaining 1 tbsp butter (≈15 g) and 1 tbsp olive oil (≈14 g).
   • Add vegetables (except garlic) and red pepper flakes, cook about 5 minutes until tender and lightly browned, then add garlic and a pinch of salt and pepper for 1 minute.
5. 5

   Make sauce and finish

   • Deglaze with 120 ml white wine and reduce by half.
   • Stir in milk (120 ml), heavy cream (120 ml) and reserved pasta water (120 ml), simmer 2–3 minutes.
   • Turn off heat, stir in Parmesan and cooked pasta, season to taste and garnish with parsley.