The Briny Lemon: Chicken and Mushroom Alfredo

So this isn’t the lightest dinner you’ll ever eat, but an occasional splurge is ok, yes? I think so. Especially when it’s creamy, cheesy, buttery, and wonderfully rich. Mmmmm. And don’t forget: That chicken breast is really lean.

Enjoy it in moderation!

Serves 4

Ingredients

6 oz thin spaghetti
3 tbsp unsalted butter
1 garlic clove, finely chopped
1 tbsp flour
1 pint half-and-half
sea salt
freshly ground black pepper
3/4 cup finely grated Pecorino Romano cheese, plus more for serving
1 tbsp olive oil
1 lb boneless, skinless chicken breast, cut into small bite-sized pieces
6 oz button mushrooms, thinly sliced
1/4 cup dry white wine
1 tsp chopped fresh rosemary, plus more for garnish

Preparation

Cook the spaghetti in a large pot of boiling, salted water 6-7 minutes. Drain.
Heat a medium saucepan over medium-low heat and add the butter, swirling as it melts. Add the garlic and cook, stirring frequently, 1 minute. Whisk in the flour and cook 1 minute, whisking constantly to keep from clumping.
Increase the heat to medium and whisk in the half-and-half. Season with salt and pepper and bring to a simmer, whisking constantly. Cook until slightly thickened, 5 minutes.
Stir in 3/4 cup cheese and reduce the heat to low. Cook until melted and well blended, 2 minutes. Keep warm while the chicken cooks.

Garlic in Butter

Flour Whisked In

Half-and-Half Added

Heat a large, deep skillet over medium-high heat and add the olive oil. Add the chicken and cook, stirring frequently, 6 minutes.
Add the mushrooms and wine and season with salt and pepper. Cook until the chicken is cooked through and most of the liquid is absorbed, 5-6 minutes.
Stir the alfredo sauce into the chicken mixture along with 1 teaspoon rosemary. Add the spaghetti to the pan and toss gently to combine.