Chicken Alfredo Primavera

Chauffer 1 Cuillère à soupe of Beurre and 2 Cuillères à soupe of Huile d'olive in a large skillet over medium-high Chauffer

Assaisonner both sides of each Poulet breast with seasoned Sel and a pinch of Poivre

Ajouter the Poulet to the skillet and Cuire for 5-7 minutes on each side, or until cooked through. While the Poulet is cooking, bring a large pot of water to a Bouillir

Assaisonner the boiling water with a few generous pinches of kosher Sel

Ajouter the Pâtes and give it a Remuer

Cuire, stirring occasionally, until al dente, about 12 minutes

Reserve 1/2 Tasse of Pâtes water before draining the Pâtes. Retirer the Poulet from the pan and transfer it to a cutting board; allow it to rest

Turn the Chauffer down to medium and dd the remaining 1 Cuillère à soupe of Beurre and Huile d'olive to the same pan you used to Cuire the Poulet

Ajouter the veggies (minus the Ail) and red Poivre flakes to the pan and Remuer to coat with the oil and Beurre (refrain from seasoning with Sel until the veggies are finished browning)

Cuire, stirring often, until the veggies are tender, about 5 minutes

Ajouter the Ail and a generous pinch of Sel and Poivre to the pan and Cuire for 1 minute. Deglaze the pan with the white wine

Continue to Cuire until the wine has reduced by half, about 3 minutes

Remuer in the Lait, heavy Crème, and reserved Pâtes water

Bring the mixture to a gentle Bouillir and allow to Mijoter and reduce for 2-3 minutes

Turn off the Chauffer and Ajouter the Parmesan Fromage and cooked Pâtes

Assaisonner with Sel and Poivre to taste

Garnir with Parmesan Fromage and chopped Persil, if desired.