Truffled Chicken Over Tagliatelle Alfredo
with Lemon-Roasted Carrots and Hazelnuts
Truffled Chicken Over Tagliatelle Alfredo
Silky tagliatelle Alfredo topped with chicken and a hint of truffle, paired with lemon-roasted carrots and crunchy hazelnuts for a rich, elegant dinner.
Ingredients
For 4 servings
- 16 ounce Carrot
- 24 ounce Chicken Breasts
- ½ ounce Chives
- 6 tablespoon Cream Cheese
- 4 clove Garlic
- 1 ounce Hazelnuts
- ½ ounce Honey
- 1 cup Italian Cheese Blend
- 1 unit Lemon
- 13.5 ounce Milk
- ½ cup Parmesan Cheese
- 4 ounce Peas
- 1 unit Shallot
- 18 ounce Tagliatelle
- 2 tablespoon Truffle Oil
Additional Ingredients
- 2 tablespoon Butter
- 1 tablespoon Olive Oil
- Pepper
- Salt
American
DifficultyEasy
Total Time35m
Calories810
Protein56g
Carbs43g
Fat46g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥚Eggs🥛Milk🌾WheatSwaps and substitutions
For a vegetarian version, swap the chicken for roasted mushrooms or seared tofu and keep the sauce and pasta. If you avoid nuts, leave out the hazelnuts; for gluten-free, use gluten-free pasta and check that the cheese blend is suitable.
What to serve with it
Serve with a crisp green salad or simply more roasted vegetables to balance the rich, creamy pasta. Warm bread is a good extra if you want something to scoop up the sauce, while a dry white wine fits the truffle and lemon notes.
