Follow Your Swallow

Herb Chicken Alfredo

6

Level 6: Soft & Bite-Sized · 30 min · serves 1 + the family

Herb Chicken Alfredo prepared as an illustrative IDDSI Level 6 serving
Serving illustration. Follow the measurements below and run the IDDSI test before serving.

The family’s version

  • Chicken Alfredo
  • Fettuccine
  • Broccoli
  • Parmesan

The Level 6 version

  • 140 g poached chicken thigh
  • 120 g pasta, cooked very soft
  • 80 g broccoli florets, steamed very soft
  • 180 ml thick smooth Alfredo sauce
  • Finely minced soft herbs
Convert it
  1. Poach chicken thigh until moist and fork-tender; remove skin, gristle, and browned edges.
  2. Cook pasta past al dente and cut chicken, pasta, and broccoli to pieces no larger than 1.5 cm.
  3. Use only very soft broccoli florets and peel away any fibrous stem.
  4. Coat every piece generously with thick Alfredo sauce so no dry or loose food remains.
  5. Fork-pressure test the thickest chicken piece and a pasta piece; each should squash and stay flat.
EquipmentFork for measuring and testing
SLP tipChicken thigh stays tender better than breast, especially after the plate is cut and held warm.

Before serving: run the fork pressure test on the finished plate. Recipes guide you to a texture. Only the test confirms it.

Run the guided test →
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