CHICKEN ALFREDO FOR TWO RECIPES

Steps:

• Heat the olive oil in a non-stick frying pan over a medium high heat. Add the chicken thighs and fry for around 10 mins, turning half way, until they are golden brown and cooked through. Set aside to cool a little, then use two forks to shred.
• Bring a pan of salted water to the boil and add the pasta, cook for 1 minute less that package instructions. Whilst the pasta is cooking, add the butter to the frying pan over a medium heat, scraping the bottom a little to get any of the browned bits. Tip in the cream along with the nutmeg and bring to a simmer. Add the chicken back to the pan.
• Once the pasta is cooked, use tongs to transfer the pasta straight from the water into the frying pan with the cream mixture. Sprinkle most of the parmesan over and use the tongs to toss it all together, adding a splash of the pasta water if it looks a little stiff. Season well, then tip into bowls. Top with the remaining parmesan, a scattering of parsley, and black pepper.

Steps:

• Pour the oil into the Instant Pot and set it to sauté high. Place the cloves of garlic whole and peeled into the olive oil and cook until they are browned. Remove the garlic from the Instant Pot and set aside. When the garlic has cooled down, mince it.
• Brown the chicken and remove. Mince the garlic. Add the flour and butter to the bottom and whisk well until the flour smells like popcorn.
• Pour in the milk and add the pepper and sea salt. Add the garlic and the chicken. Place the lid on and set the pot to manual pressure high and set the time for 10 minutes. Quick pressure release.
• Fold in the cream and add the Parmesan cheese a little at a time stirring well until it is incorporated. Serve over the noodles or stir them in for a “casserole” style.