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Le Marriage, Alfredo Algerie
SUBMITTED BY:
Corey Habbas
"This unique contemporary North African pasta dish combines Algerian, French, and Italian culinary sensibilities into one beautiful pasta featuring a white sauce with bite-sized chicken pieces. Serve over bow-tie, rotini, cheese ravioli, or tortellini pasta."
RECIPE RATING:
Read Reviews
(8)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
1 Hr 5 Min
READY IN
1 Hr 20 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 tablespoons olive oil
1 boneless, skinless chicken breast, cubed
1/4 teaspoon cayenne pepper, or to taste
1/2 teaspoon ground white pepper
5 cloves garlic, pressed
1/8 cup water
1/2 cup butter
5 saffron threads
1 (8 ounce) package cream cheese
1 1/2 cups cream
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt, or to taste
splash of milk
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DIRECTIONS
Warm olive oil in a large skillet over medium heat. Place the chicken pieces in hot oil; cook, turning, until browned on both sides. Stir in cayenne, white pepper, and garlic. Pour in water, and cook until the chicken is done and the water has evaporated, about 30 minutes.
Stir in butter and saffron threads; cook for 10 minutes. Add cream cheese, stirring until melted and smooth. Gradually whisk in cream, smoothing out any lumps. Stir in Parmesan, and cook until the sauce reaches the consistency you like. If it becomes too thick, stir in a small amount of milk.
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REVIEWS
Reviewed on Jan. 27, 2006 by MYRAJOHN
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MYRAJOHN
Jan. 27, 2006
Although this recipe has enough calories to feed a small village for a week, it was delectable!!!! I used another half of chicken breast for more 'substance'and added a bit more saffron and sprikled fresh parsley on top for a bit more flavoring. Next time I would use a little less butter. Next time we want a great 'resturant' meal, we'll make this again.
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10 users found this review helpful
Although this recipe has enough calories to feed a small village for a week, it was...
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Reviewed on Apr. 1, 2006 by
Amy Nelson
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Amy Nelson
Apr. 1, 2006
This was one of the best recipies I have ever made. My husband thought it tasted like a "dairy farm" but agreed that it was exceptional. And yes, it is extremely fattening (although this really does end up being more than 4 servings). A few things: I don't undertand why it says to cook the chicken for 30 mins...I think the adding watert and cooking the chicken step can me totally omitted(this recipe does not take nearly as long as it says). The cream cheese and butter don't blend well, I was worried I had done something wrong, but adding the cream completely remedied the problem. Also, more chicken is definitely neccesary to give more substance. I might try lamb next time. A decadent meal...but certainly worth the (very rare) treat.
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9 users found this review helpful
This was one of the best recipies I have ever made. My husband thought it tasted like a...
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Reviewed on Mar. 8, 2006 by
Jane
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Jane
Mar. 8, 2006
The flavor of this is wonderful. I even had all the ingredients available (due to a prior investment in the costly saffron threads!) This dish is tasty as long as you can overlook an obscene amount of fat. You can feel your arteries clogging as you consume it, so I would have to call this an occasional, or perhaps rare, treat!
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4 users found this review helpful
The flavor of this is wonderful. I even had all the ingredients available (due to a prior...
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Reviewed on Oct. 19, 2007 by GRANOLACOWGIRL
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GRANOLACOWGIRL
Oct. 19, 2007
This was amazing! I just couldn't bring myself to add 1/2 cup of butter though, so I only added 1/4 cup. I also couldn't bring myself to add 1 1/2 cups of cream. Instead, I used 1/2 cup of cream and 1/2 cup of whole milk. As a last-minute decision, I steamed some broccoli, chopped it and added it in as well. The outcome was fabulous! Definitely a five star dish. The garlic, white pepper and cayenne was especially nice on the chicken. Believe it or not, it gets away with five cloves of garlic and tastes just right. Hubby couldn't believe it when I told him there were five cloves in it. Alright, I think I better go do some stomach crunches now. (yeah, right.)
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3 users found this review helpful
This was amazing! I just couldn't bring myself to add 1/2 cup of butter though, so I only...
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Reviewed on Dec. 30, 2006 by
Cooking 101
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Cooking 101
Dec. 30, 2006
Wonderful, a dish we'll make once and a while due to fat content. Yummy.....
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1 user found this review helpful
Wonderful, a dish we'll make once and a while due to fat content. Yummy.....
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Reviewed on Aug. 1, 2008 by chefstacia
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chefstacia
Aug. 1, 2008
Fantastic recipe!!!! Everyone at my dinner party loved it and wanted the recipe!!!!!!!!!!
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0 users found this review helpful
Fantastic recipe!!!! Everyone at my dinner party loved it and wanted the recipe!!!!!!!!!!
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Reviewed on Jul. 21, 2008 by teddybear
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teddybear
Jul. 21, 2008
My husband and kids always tells me if they like the food or not. My Husband said to keep this recipe so it was good. will make again. Oh I added broccoli to the recipe and it still was good.
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0 users found this review helpful
My husband and kids always tells me if they like the food or not. My Husband said to keep this...
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Reviewed on Apr. 7, 2008 by
Emily
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Emily
Apr. 7, 2008
I've made this twice now, and oh wow...YUM! The first time I made it, I was out of saffron, and last night, I was out of Parmesan, lol. It was still out of this world though. Like another poster mentioned--I didn't use quite as much butter, and I also added a third chicken breast half for more substance. Definitely a keeper, although probably only make it once or twice per year. Thanks!
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0 users found this review helpful
I've made this twice now, and oh wow...YUM! The first time I made it, I was out of saffron,...
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