dinner dessert repeat
The inspiration for this alfredo sauce comes from the classic lemon caper sauce using sherry vinegar instead of lemon juice blended with your classic alfredo sauce. It pairs perfectly with the pasta, chicken, tomatoes and kale!
"I love how bold the flavors are in this dish and it came together so quickly. I'll be making for my family again!"
01
Season both sides of chicken thighs with salt and pepper. Add olive oil to the skillet. Cook chicken 5-6 minutes each side until 165°F internally.
02
Add the pasta and olive oil, and cook until al dente, about 11-13 minutes. The olive oil will help the pasta not to stick together.
03
Add butter and garlic to the skillet and cook 1-2 minutes. Add the heavy cream, sherry vinegar and capers. Add the cheese and continuously stir until thickened and the cheese is melted, about 5-8 minutes
04
Serve your sauce and chicken on top of the pasta and enjoy!