Chicken Alfredo in the Tupperware Chef Series Sauté Pan

Name: Chicken Alfredo with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Ingredients: 2 tbsp (30 ml) extra virgin olive oil; 2 tbsp (30 g) unsalted butter; 1 lb (455 g) chicken breasts, thinly sliced; Salt and pepper; 1 lb (455 g) linguine; 4 garlic cloves, peeled; 3/4 cup (180 ml) chicken broth; 1 1/2 cups (360 ml) heavy cream; 2 cups (200 g) freshly grated Parmesan, plus extra to serve; 1/2 cup (55 g) sun-dried tomatoes

Chicken Alfredo with Sun-Dried Tomatoes

Creamy chicken Alfredo lifted with the sweet, tangy note of sun-dried tomatoes. The chicken and sauce are made in the Chef Series sauté pan while the linguine cooks unattended in the Microwave Pasta Maker.

In brief Chicken Alfredo with Sun-Dried Tomatoes is a mains recipe cooked in the Tupperware Microwave Pasta Maker. It takes 35 minutes in total and serves 6 servings.

Total time

35 min

Prep

10 min

Cook

25 min

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Method

Heat the olive oil and butter in the Tupperware Chef Series 4.8 l sauté pan over medium heat. Season the chicken on both sides with salt and pepper, and once the butter has melted, cook it for 5 to 7 minutes, then turn it over and continue cooking.
Meanwhile, put the linguine in the Tupperware Microwave Pasta Maker, add water up to the maximum line and microwave uncovered at full power (1000 W) for 10 to 12 minutes.
When the chicken reaches 165 °F (74 °C) in the centre, lift it out and set aside. Turn the heat down to medium-low, press the garlic straight into the pan with the Tupperware Garlic Press and cook for 1 to 2 minutes, until fragrant.
Pour in the broth and scrape up the browned bits. Add the cream and Parmesan and whisk until the cheese has melted, then stir in the sun-dried tomatoes.
Drain the pasta and toss it in the sauce. Serve topped with the chicken and extra Parmesan.