Chicken Alfredo w/ Cherries & Toasted Pecans - Lauren F.
Cherry Republic Fall Recipe Contest - Honorable Mention
This dish comes together in a snap with great fall flavors of nutty pecans, sweet cherries, and creamy parmesan sauce. It’s easy enough for weekday preparation, but special enough for a Sunday meal.
: 10 Minutes
: 15 Minutes
- 2 TBS butter
- 2 TBS olive oil
- ½ cup flour
- 1 tsp. salt
- 1 tsp. ground pepper
- 1 large chicken breast, diced
- 1 TBS minced garlic
- 1 cup cream or half and half
- ½ cup grated parmesan cheese
- ¼ tsp. nutmeg
- ½ cup chopped pecans
- 1/3 cup Cherry Republic Dried Cherries
- Fresh parsley
- 4 servings linguine or fettuccine
Boil water and cook pasta according to package directions.
In a skillet, warm butter and olive oil in over medium heat.
Combine flour, salt, and pepper in a shallow bowl. Dredge diced chicken in flour mixture and add to hot skillet. Brown chicken on each side, about 4 minutes.
Meanwhile, toast chopped pecans on low heat for approximately ten minutes.
Add garlic and cream to chicken. Reduce heat to low. Allow sauce to thicken, stirring continuously. Slowly, add in parmesan cheese and nutmeg. Salt and pepper to taste.
Stir in cooked pasta, toasted pecans, and Cherry Republic dried cherries to sauce. Serve pasta hot from the pan garnished with chopped parsley.