Ingredients
Recipe:
- 1 Ib ButcherBox boneless skinless chicken breasts cut into pieces
- 2 tbsp cooking fat butter, oil, or leftover rendered ButcherBox bacon fat
- 1 Ib spagetti
- 2 jars alfredo sauce
- a little vegetable broth
- dried oregano
- salt and pepper
Instructions
Directions:
- Cook pasta to a firm al dente. Do not rinse – residual heat will bring the noodles to a good toothsome feel while you prepare the sauce.
- Meanwhile, heat up the cooking fat and sear the chicken pieces till they’re nice and brown on all edges. Do it in batches, if needed, then remove from the pan.
- Pour the alfredo sauce into a pot and gently warm. Bring the pan the chicken was in up to heat and deglaze with the vegetable broth, then stir the fond-filled goodness into the alfredo for a little extra flavor.
- Toss the chicken pieces into the sauce and gently stir to assure they’re heated through. Salt and pepper to taste.
- To serve: divide the pasta among four plates. Ladle some sauce and chicken over each serving. Sprinkle with oregano.
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