Candlenut Chicken Alfredo
A luxe twist on a classic, this dish layers Indonesian and Italian flavors in a creamy, comforting bowl. Chicken breast is marinated with bumbu putih—a fragrant spice blend of garlic and candlenut—then roasted until juicy and tender. It’s served over ribbons of fettuccine tossed in a silky Alfredo sauce infused with the same spice blend, along with Parmesan, spinach, and sun-dried tomatoes. Finished with fresh basil, it’s savory, aromatic, and a little unexpected.
Nutritional facts
Protein
47g
Carbs
59g
Calories
960kcal
Fat
56g
Ingredients
Spice Blend, Sun Dried Tomatoes, Butter, Sunflower Oil, Extra Virgin Olive Oil, Fettuccini, Black Pepper, Garlic, Heavy Cream, Kosher Salt, Chicken Base, Baby Spinach, Basil, Chicken Breast, Italian Parsley, Parmesan Cheese
Contains milk, candlenuts, wheat, soybeans.
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About Abe Moiz
Chef Abe Moiz came to the U.S. about eight years ago from Nusa Tenggara Barat, Indonesia, and since then has become a pioneer in bringing some of the best flavors of his home to eaters abroad. After finding a partner, Moiz launched a stall in the Hollywood, Florida, farmers market under the name Krakatoa Indonesian Cuisine, which became a near-instant hit. He gained even more attention after a local radio host tasted his food. After a successful run in the farmers market, Moiz opened a brick-and-mortar restaurant, and the rest is history. Since opening his restaurant, Moiz has gained many more fans including local chef Michelle Bernstein and Guy Fieri, and debuted in the South Beach Wine and Food Festival. Krakatoa Indonesian Cuisine now also offers a retail line of sauce and seasoning blends for cooking at home.
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