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Le Marriage, Alfredo Algerie

Le Marriage, Alfredo Algerie

  • Prep

    15 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 20 m
Corey Habbas

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 886 kcal
  • 44%
  • Fat:
  • 89.3 g
  • 137%
  • Carbs:
  • 6.6g
  • 2%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 272 mg
  • 91%
  • Sodium:
  • 833 mg
  • 33%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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

Amy Nelson
20

Amy Nelson

4/1/2006

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.

GRANOLACOWGIRL
13

GRANOLACOWGIRL

10/19/2007

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.)

MYRAJOHN
13

MYRAJOHN

1/27/2006

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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