Fettuccini Alfredo
By myrecipebook
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Ingredients
- 1 lb of Ground Chicken Breast
- 1 ½ cups of Chicken Stock
- 2 Cloves of Garlic, minced
- 2 Tbsp of Olive Oil
- 2 Tbsp of Fresh Parsley, chopped
- 4 Tbsp of Reduced Fat Cream Cheese
- 4 Tbsp of Freshly Grated Parmiggiano Reggiano
- 1 Tbsp of All Purpose Flour
- Salt and Pepper, to taste
- 8 oz Fettuccini, cooked according to package instructions
- For non light: 8 oz Fettuccine
- 2 Thin Pieces of Chicken Cutlets
- 1 tsp Granulated Garlic
- 1 tsp Granulated Onion
- Salt and Pepper to taste
- 4 Tbsp of Butter
- 1 cup Heavy Cream
- 1 cup Parmiggiano Reggiano Cheese
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
1) Preheat the oil in a large non stick pan over medium high heat, add the chicken and break it up a bit with a wooden spoon, let it cook for about 3 minutes or until its mostly cooked through.
2) Add the garlic and season with salt and pepper, cook for 1 more minute. Add the flour and stir well. Cook it for about 30 seconds to allow the raw flour taste to cook out.
3) Add the chicken stock and cook it for about 4 to 5 minutes or until it thickens.
4) Add the cream cheese and stir it in to melt, cook it for just a couple minutes, add the parmiggiano reggiano and parsley and stir well.
5) Add in the cooked fettuccini and stir well. Serve it up and enjoy!
Step 2
1) Bring a large pot filled with water up to a boil and sprinkle with a generous pinch of salt. Add fettuccine and cook according to packaged directions. Drain the pasta once cooked and set aside.
2) Season both sides of the chicken with the granulated garlic, onion and salt and pepper to taste.
3) In a medium non stick sauté pan with high sides, over medium high heat, melt the butter. Add the seasoned chicken and cook for a few minutes on each side until golden brown and cooked through. Remove chicken from the pan and cut into bite size pieces.
4) In the same pan add the heavy cream and reduce it for 5 minutes. Add the parmiggiano and stir. Season with salt and pepper to taste and add the cut chicken and drained pasta. Give everything a big toss and dig in right away!
If you thought you could not get that rich and delicious restaurant quality fettuccine alfredo at home, you were so wrong! Fettuccine Alfredo is probably one of the easiest and inexpensive things to make and it always taste so much better when you make it yourself, that way you can control the quality of ingredients and the quantity of salt.
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