Chicken Alfredo Pasta with Side Salad

Ingredients

• Whole wheat fettuccine 140 g
• Chicken breast 140 g
• Alfredo sauce 120 g
• Mixed greens 100 g
• Olive oil 15 ml
• Balsamic vinegar 15 ml
• Salt to taste
• Black pepper to taste

Method

1. Prepare the pasta. Fill a large pot with water and add a pinch of salt. Bring it to a boil over high heat. Once boiling, add the dry whole wheat fettuccine. Cook according to package instructions, usually around 9-11 minutes, until al dente (tender but still firm to the bite). Stir occasionally to prevent sticking.
   Tip: Test pasta by tasting a strand a minute or two before the package time ends to avoid overcooking.
2. Cook the chicken breast. While pasta cooks, pat the chicken breast dry with paper towels. Season both sides with salt and black pepper. Heat a non-stick skillet over medium heat and add a small splash of oil or cooking spray if needed. Place the chicken in the skillet and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is no longer pink inside. Remove from heat and let rest for a few minutes, then slice into strips.
   Tip: Use a meat thermometer if available to ensure chicken is fully cooked and safe to eat.
3. Heat Alfredo sauce. In a small saucepan or microwave-safe bowl, gently warm the Alfredo sauce over low heat or in short bursts in the microwave until heated through. Stir occasionally to prevent burning.
   Tip: Do not boil the sauce, as it can separate or become grainy.
4. Combine pasta and sauce. Drain the cooked pasta in a colander. Return pasta to the pot or a large bowl. Pour the warmed Alfredo sauce over the pasta and toss gently to coat all noodles evenly.
   Tip: Reserve a small amount of pasta water before draining; adding a splash can loosen the sauce if it feels too thick.
5. Prepare the side salad. In a medium bowl, combine the mixed greens. Drizzle with olive oil and balsamic vinegar. Toss gently to evenly coat the greens. Season with a pinch of salt and pepper if desired.
   Tip: Add any extra vegetables you like such as cherry tomatoes or cucumber for more flavor and texture.
6. Plate and serve. Place the Alfredo-coated pasta on a plate. Arrange the sliced chicken breast on top or alongside the pasta. Serve the dressed mixed greens salad on the side. Enjoy your meal while warm!
   Tip: Garnish with freshly grated Parmesan cheese or chopped parsley if available for extra flavor.

Pro tips

• Cook pasta just until al dente to avoid mushy noodles when mixed with sauce.
• Let cooked chicken rest before slicing to keep it juicy.