Classic Chicken alfredo

- ingredients
Ingredients | Amount | Unit |
---|---|---|
Garlic Spread | 1.5 | oz (wt) |
Minced Garlic | 0.25 | oz (wt) |
Diced Yellow Onion PREP | 0.25 | oz (wt) |
White Cooking Wine | 1 | oz (fl) |
Alfredo Sauce PREP | 6 | oz (fl) |
Chicken Breast, Cooked PREP | 1 | ptn |
Linguine Noodles PREP | 10 | oz |
Ciabatta Hoagie | 1/2 | ea |
Garlic Spread | 1.5 | oz (wt) |
Shaved Parmesan | 0.5 | oz (wt) |
Green onion, PREP | 0.5 | oz (wt) |
- Recipe Instructions:
- PLATE: Pasta Bowl
- HOLD TIME: To order
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. In a sauté pan over medium heat, add garlic butter, minced garlic and diced onions - sauté for 1 minute to sweat. Temp at 165°F (CCP3)
- 2. Deglaze pan with cooking wine, add alfredo sauce and bring to a simmer. Using a rubber spatula, stir well to combine.
-
3. Slice the pre cooked chicken breast:
STEP 1: Butterfly and slice all the way through the chicken breast, creating 2 equal halves.
STEP 2: Julienne slice each half, against the grain, into 1/2 inch thick slices - approx. 6 - 7 slices, per each halve. -
4. Add sliced chicken breast pieces into the sauce mixture and continue to gently stir.
NOTE: Ensure the sliced chicken is combined gently, so that it does not break into pieces. - 5. Once the sauce begins to bubble, turn the heat down to simmer until the mixture reaches an internal temp. of 165°F (CCP3)
- 6. Add pasta to the bain marie for 1 minute. Next remove pasta and transfer the noodles to the sauce. Pasta will reach an internal temperature of 165°F (CCP3)
-
7. Using half a hoagie bun, spread garlic butter onto the open side of the bun and place buttered side down onto the flat top. Toast for approx. 3 - 4 minutes, or until golden brown. Cut toast diagonally.
NOTE: Ensure that each cut is a very sharp, pointed cut on a 45° angle. - 8. With a rubber spatula, transfer chicken to one side of the pan and plate pasta mixture first. With tongs, twist to pile high into the center of the bowl. Next, add the chicken and the rest of the sauce over the pasta.
- 9. Garnish with shaved parmesan, chopped parsley and serve with garlic toast. (Refer to picture)
- 10. Ensure rim of plate is clean. Serve immediately.
-
IMPORTANT NOTE:
- Garlic Toast is the new Filoncili bun. not pictured*
- Garnish has now changed to green onion. not pictured*
- Allergy Information
- TBD