Truffled Chicken Over Tagliatelle Alfredo

🥘 Ingredients

• Italian cheese blend
  1 c
• Parmesan cheese
  ½ cup
• butter
  2 tbsp
• carrot
  1 lb
• chicken breasts
  24 oz
• chives
  ½ ounce
• cream cheese
  6 tbsp
• garlic
  4 clove
• hazelnuts
  1 oz
• honey
  ½ ounce
• lemon
  1 unit
• milk
  13.5 oz
• olive oil
  1 tbsp
• peas
  4 oz
• shallot
  1 unit
• tagliatelle
  18 oz
• time
• truffle

🍳 Cookware

• large pan

1. 

   1

   Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Line a baking sheet with foil. Roughly chop hazelnuts . Zest lemon until you have 1 tsp zest, then halve the lemon. Squeeze ⏱️ 1 tbsp juice into a small bowl. Halve the shallot , peel, and finely mince. Mince garlic . Finely chop chives .

   hazelnuts: 1 oz, lemon: 1 unit, shallot: 1 unit, garlic: 4 clove, chives: ½ ounce
2. 

   2

   In another small bowl, whisk honey , a drizzle of olive oil , and a few large pinches of salt. Place carrot on lined sheet and toss with honey mixture until coated. Arrange carrots toward one side of sheet, keeping at least a quarter of the surface area empty. Roast in oven ⏱️ 12 minutes , then remove from oven and add hazelnuts to empty space on sheet.

   honey: ½ ounce, olive oil: 1 tbsp, carrot: 1 lb
3. 

   3

   Return sheet to oven and continue roasting until carrots are tender and hazelnuts are golden brown, about ⏱️ 3 minutes . Meanwhile, pat chicken breasts dry with paper towel. Season all over with salt and pepper. Heat a large drizzle of olive oil in a large pan over medium heat. Add chicken. Cook until no longer pink in center, about ⏱️ 6 minutes per side.

   chicken breasts: 24 oz
4. 

   4

   Remove chicken from pan, transfer to a cutting board, and cover with foil to keep warm. Melt butter in same pan over medium heat. Add shallot and garlic. Cook until fragrant, ⏱️ 45 seconds . Whisk milk and a pinch of salt and pepper into pan, then bring to a simmer. Add Italian cheese blend , cream cheese , and half of Parmesan cheese (reserve the rest). Stir until smooth.

   butter: 2 tbsp, milk: 13.5 oz, Italian cheese blend: 1 c, cream cheese: 6 tbsp, Parmesan cheese: ½ cup
5. 

   5

   Add tagliatelle to the pot of boiling water. A return to a boil and cook until just tender, about time . Scoop out 1 cup of pasta water, then drain and return pasta to the empty pot. Off heat. To the pan with sauce, whisk in 1/3 of pasta water. Simmer ⏱️ 1 minute . Season with salt and pepper. Pour cheese sauce into pot with pasta and stir to combine. Stir in peas and remaining chives.

   tagliatelle: 18 oz, time, peas: 4 oz
6. 

   6

   Toss carrots with lemon zest and lemon juice. Sprinkle with hazelnuts if desired (leave off for picky eaters). Slice chicken breast. Divide between plates. Place chicken on top and dollop with truffle oil to taste, over pasta. Sprinkle with remaining Parmesan and chives. Serve with carrots on the side.

   truffle