Ok,ok so I’m completely addicted to “Smoked Paprika” !! If you guys have read some of the recipes on here than you would agree that I add it to most of my dishes!! I love the smoky flavor it gives to any dish and this one is no exception. Alfredo sauces are some of my favorite sauces to prepare and making it is just so easy. I think it’s just one of those type of sauces that you can really get creative and inventive with. If you can make a simple béchamel sauce than you can definetly make this. And even if you can’t it’s super easy to learn and even easier to make.
1 lb Boneless chicken strips cut into chunks.
3 tablespoons smoked paprika
1/2 cup fat free heavy cream
1/4 cup skim milk
3 cloves garlic chopped
1 lb fettuccine
1/2 lb fresh kale
1 cup shredded parmigiano
2 tablespoons butter or smart balance
2 tablespoons flour
In a large skillet preheat on med high with olive oil.
Remove chicken from package and place pieces on a cutting board. Chop each strip into med sized chunks. Sprinkle smoked paprika and some salt and pepper and mix with hands. Transfer chicken to skillet and cook pieces for 7 to 8 mins till pieces have browned. Once cooked remove from heat and set aside.
In a large pot over med high heat boil water. Once boiling add Kale and boil for about a min to cook the bitterness out. Strain out Kale from boiling water and place in a bowl of ice water this stops the cooking process. Remove Kale from water and place on a kitchen towel and squeeze out excess water and set aside.
In the same pot you boiled Kale leaves, cook pasta as directed salting the water before dropping your pasta. Once pasta is cooked drain, add back to pot and add chicken. Drizzle a small amount of olive oil and mix just so pasta doesn’t stick together while you are preparing your Alfredo sauce. Set aside.
In a med size pot, add butter and chopped garlic. Melt butter and garlic over med heat. Once bubbling whisk in flour. Cook flour out for a min and then add your cream and milk. Whisk till sauce has thickened ( coats the back of a wooden spoon) next add you grated parm and some fresh ground pepper( you don’t really need to add any extra salt because the parm gives it a great salty flavor) and combine.
Pour sauce all over pasta and chicken and combine. Next add your kale and combine. Place your pot back on stove and just heat a few more mins over med heat. Add a little of salt and some pepper, pour in a serving dish and add some fresh chopped parsley and enjoy
Cooking time: Approx 25 mins
Served 6 peeps