From the kitchen
Goat's Milk Chicken Alfredo
A lighter, tangier take on the classic cream sauce.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Goat's Milk Edition
Ingredients
- 12 ounces fettuccine
- 2 boneless, skinless chicken breasts, sliced thin
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole goat's milk, warmed
- 3/4 cup grated Parmesan
Method
- Cook the fettuccine in salted water until al dente; drain and set aside.
- Season the chicken with salt and pepper and sear in olive oil over medium-high heat until cooked through, about 6-7 minutes. Set aside.
- In the same pan, melt the butter over medium-low heat and sauté the garlic 30 seconds. Whisk in the flour and cook 1 minute.
- Gradually whisk in the warmed goat's milk over medium-low heat until smooth and lightly thickened, about 4-5 minutes.
- Remove from heat and stir in the Parmesan until melted. Toss with the pasta and chicken and serve immediately.
Kitchen note
Warming the milk before it hits the pan and keeping the burner at medium-low are the two moves that prevent this sauce from separating.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.