Ingredients
-
1
-
8
-
1/4
-
1/2
-
6
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Chicken Fettuccine Alfredo, This recipe is absolutely delicious, but not a calorie light dish We save it for special occasions , While I was making this, my wife looked at the recipe and couldnt believe garlic wasnt a part of it So we minced 6 cloves and lightly sauted them after cooking the chicken, and then set it aside in a small bowl until it was time to mix everything together at the end It turned out fantastic!, For the cream do you use heavy whipping cream? I found Knudsen heavy whipping cream at my grocery store, does that one work?
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Steps
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1
Done
|
Cream the Butter in a Bowl With a Wooden Spoon Until It Is Light and Fluffy. |
|
2
Done
|
Beat in the Cream a Little at a Time, and Then Beat in 1/2 Cup Grated Parmesan Cheese, a Few Tbsp at a Time. |
|
3
Done
|
Cover the Bowl and Set It Aside (refrigerate If not Ready to Use, but Bring to Room Temperature Before Use). |
|
4
Done
|
Prepare the Chicken and Keep It Warm. |
|
5
Done
|
You Can Use Leftover Chopped Cooked Chicken, or Dice Skinless, Boneless Chicken Meat and Saute in Olive Oil or Butter a Few Minutes Until Cooked but Still Tender. |
|
6
Done
|
Season as You Like. |
|
7
Done
|
Set a Large Pasta Bowl or Casserole in a 250 Oven to Heat While You Cook the Fettucine. |
|
8
Done
|
Bring the Water and Salt to a Rolling Boil in a Large Stock Pot. |
|
9
Done
|
Drop in the Fettuccine and Stir Gently With a Wooden Spoon or Fork For a Few Moments to Prevent Strands from Sticking. |
|
10
Done
|
Boil, Stirring Occasionally Until the Pasta Is Tender (soft, but Al Dente or Resistant to Bite). |
|
11
Done
|
Immediately Drain the Pasta Into a Colander. |
|
12
Done
|
Make Sure It's Completely Drained Before Transferring to the Hot Pasta Bowl. |
|
13
Done
|
Add the Chicken and the Creamed Butter and Cheese Mixture and Toss With the Fettuccine and Chicken Until Every Strand Is Well Coated. |
|
14
Done
|
Season With Salt and Freshly Grated Pepper. |
|
15
Done
|
Serve at Once and Pass Grated Parmesan Cheese. |
