Chicken Fettuccine Chorizo Alfredo

September 22, 2017

Chorizo is really having a moment in our house & with Chase's crew offshore (who's currently working on a three month project in San Francisco). If you are looking for a way to kick up your usual pasta dish, here's the recipe to do it:

Chicken Fettuccine Chorizo Alfredo

 

Ingredients:

  • 1 pound of your favorite pasta (mine is not fettuccine! even though I still call the dish that...)

  • 8 oz sleeve of your choice of chorizo

  • 1/2 cup butter

  • 1 cup heavy whipping cream

  • 1 lemon, juiced & zested

  • 1/2 cup fresh parsley, finely chipped

  • 2 cups parmesan

  • 1 teaspoon dried cumin

  • 1 teaspoon dried oregano

  • salt & pepper to taste

  • 2 cups cooked chicken, shredded  

Directions:

  1. Cook pasta according to package directions.

  2. In a saucepan or skillet, cook chorizo, breaking the chorizo up into fine pieces while cooking. Remove cooked chorizo from pan and drain on paper towels.

  3. In same skillet, melt butter. When butter is melted, whisk in whipping  cream and lemon juice and zest. Season with salt, freshly ground black pepper, cumin and oregano.

  4. Let cream mixture thicken over low heat, approximately 5 minutes. Stirring constantly.

  5. Mix in Parmesan cheese and fresh parsley and cook until cheese is fully incorporated. Add chicken.

  6. Drain pasta and immediately toss with sauce to combine, thinning with pasta water if necessary.

  7. Serve immediately!

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