Chicken pot pie
Rustle up this chicken pot pie for an easy dinner. A family favourite, it can be made ahead and even frozen for another day to make mealtimes easy
Alfredo sauce
Serves 4
Easy
Prep:
Cook:
Enjoy this classic Italian creamy pasta sauce folded into cooked pasta. It's been adapted over the years to include double cream, making it rich, unctuous and delicious
Skip to ingredients
- 25g butter
- 2 garlic clovescrushed or finely grated
- 300ml double cream
- 1tsp Italian dried herbs
- 100g parmesangrated
- ½ small bunch parsleyfinely chopped
- 400g pastacooked
Nutrition: Per serving
- kcal704
- fat54g
- saturates33g
- carbs37g
- sugars3g
- fibre3g
- protein16g
- salt0.57g
Method
step 1
Melt the butter in a pan over a medium-low heat and fry the garlic for 1 min until softened but not browned. Stir in the cream and mixed herbs, and bring the cream to a gentle simmer, lowering the temperature if necessary. Add the parmesan, stirring continuously until it has melted. Sprinkle over the parsley (you can reserve a little to garnish, if you like). Fold into the cooked pasta and serve.
