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Export 10 ingredients for grocery delivery
Step 1
Fill large pot with water and bring it to a boil.
Step 2
In a medium bowl, add cold stock, milk, cornstarch, 1/2 tsp salt and whisk with a fork. Set aside.
Step 3
In the meanwhile, preheat large deep ceramic non-stick skillet on medium heat and swirl oil to coat.
Step 4
Sprinkle chicken with a bit of salt and pepper, add to a skillet and cook for 10 minutes, stirring occasionally.
Step 5
While chicken is cooking, add 1 tsp of salt and pasta to boiling water. Cook for 7 minutes until pasta is al dente, stirring a few times to make sure noodles do not stick.
Step 6
Give cornstarch mixture a whisk and add it to the skillet. Stir, bring to a boil and cook for 2 minutes or until bubbly and thickened.
Step 7
Add Parmesan cheese, garlic and stir until cheese has melted.
Step 8
Using tongs, transfer noodles directly from the pot to the skillet. No need to drain in a colander. Grab a bunch at a time, hold right above the pot for a few seconds and add to the skillet.
Step 9
Stir and add peas, broccoli or spinach. Let chicken alfredo warm through for a minute.
Step 10
Turn off the heat and garnish with parsley and black pepper. Serve hot.
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