quick dinners 01: chicken and crab alfredo

since it's the new year and i promised myself to update the blog more often, i have decided to start a new series on the blog. i will do my best to post anything new that i whip up in the kitchen for dinner. i have noticed that i have been creating new recipes when i procrastinate (yes, new concoctions happen when i don't study), and a lot of them surprisingly turns out to be more than just edible - they are actually good. so let's kick this series of with chicken and crab alfredo.

chicken and crab alfredo

ingredients:

1 lb dried pasta

1/4 cup butter

1 tbsp oil

1 medium sized onion, diced

2 tbsp finely chopped garlic

1/2 tsp chili flakes

1/2 tsp thyme

pinch of paprika

salt and pepper
2 cups heavy cream
1 1/2 cup shredded asiago
1/2 lb cooked lump crab meat
1 1/2 cups shredded chicken (rotisserie chicken or boiled and shredded chicken breast/thigh would work)
juice of 1/2 a lemon
1/4 cup oil
2 tbsp capers drained

instructions:

1. cook pasta according to package directions.

2. in a large pot over medium high heat, heat up oil and butter until melted. add onion and cook until translucent. chili flakes, thyme and paprika and cook until fragrant, about 2 minutes. add garlic and cook for another 2-3 minutes, until soft.

3. add heavy cream and heat up until the sides are bubbling, but not boiling. add asiago cheese and let it melt. once cheese is fully melted and the sauce has thickened, add crab meat and chicken and cook until heated all the way through, about 5 minutes. don't forget to add salt and pepper to taste. add lemon juice and take out from heat.

4. in a small frying pan, heat up about 1/4 cup oil and fry capers until it puffs up and the skin opens up. drain and place on a paper towel line plate.

5. combine sauce and pasta noodles, serve dish with fried capers on top. bon appetit!