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December 2, 2009

Fettuccinne Alfredo with Chicken

When you want something super simple to make for a quick and delicious dinner, however fat and calories are not a concern then this is without a doubt one of the best meals to make.  OMG it was fantastic and so simple.  I mean, what's not to love - chicken, pasta, cream sauce, and my favorite food in the entire world probably - PARMESAN CHEESE!!!  Delish!


Fettuccini Alfredo with Chicken
Adapted from Williams-Sonoma's Fettuccini Alfredo
Printer-Friendly Recipe

Ingredients:
1 1/2 c. heavy cream
3 T unsalted butter
1 c. Parmigiano-Reggiano cheese
S&P, to taste
Freshly grated nutmeg, to taste
1 lb. tagliatelle or fettuccini
1 lb. boneless skinless chicken breasts, grilled and thinly sliced
Directions:
- In a large saucepan over high heat, bring the cream and butter to a boil. Reduce heat to low and simmer for about 1 minute.
- Add 6 T. of cheese and whisk until smooth, about 1 minute more. Remove from the heat and season with S&P and a generous pinch of nutmeg. (Be judicious with the salt - the cheese is salty so too much added salt will throw this creamy, sweet sauce out of balance.)
- Meanwhile, bring a large pot of water to a boil over high heat. Generously salt the boiling water, add pasta and cook until al dente. (1-3 minutes for fresh pasta, 8-12 minutes for boxed pasta). Drain well.
- Put the pasta in a warmed large, shallow bowl. Pour on the sauce, sprinkle with 6 T of the cheese and toss well.
- Top with grilled chicken and garnish with chopped fresh herbs if desired.
- Serve immediately and sprinkle with remaining cheese as desired.


Serves 4 as a main course

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