Fettuccine Alfredo with Chicken
4 servings Delicious Fettuccine Alfredo with chicken! Say goodbye to processed alfredo sauce and prepare alfredo pasta like a real Italian. Are you worried that it will be too difficult and time consuming? You will be greatly surprised. Why? Alfredo sauce is not really a sauce! Just add heavy cream to cooked... Read more ... pasta, along with a few ingredients, stir, and you are done. It is literally that simple! Read less x saved Tom the Chef Founder January 18, 2024 25 min.25 min.1/5 25 min. 25 min. 1/5 Ingredients: Chicken: 2 PCS of chicken breasts - skinless and boneless2 TBSP of Extra Virgin Olive Oil Juice from 1 lemon3 cloves of garlic - peeled and grated (or pressed)½ TSP of salt½ TSP of pepper 2 PCS of chicken breasts - skinless and boneless 2 TBSP of Extra Virgin Olive Oil Juice from 1 lemon 3 cloves of garlic - peeled and grated (or pressed) ½ TSP of salt ½ TSP of pepper Fettucine alfredo: 4 servings of fettuccine (store-bought or recipe here, Optionally substitute with tagliatelle, spaghetti, linguine fini, or another kind of pasta)4 TBSP of frying oil (any kind) (adjust if needed)1 cup of peas - fresh (or defrosted frozen) (defrost in microwave)2 cups of heavy cream1 clove of garlic - peeled and grated (or pressed)1 cup of parmesan cheese Pinch of nutmeg - ground½ TSP of salt½ TSP of pepper - ideally freshly ground 4 servings of fettuccine (store-bought or recipe here, Optionally substitute with tagliatelle, spaghetti, linguine fini, or another kind of pasta) 4 TBSP of frying oil (any kind) (adjust if needed) 1 cup of peas - fresh (or defrosted frozen) (defrost in microwave) 2 cups of heavy cream 1 clove of garlic - peeled and grated (or pressed) 1 cup of parmesan cheese Pinch of nutmeg - ground ½ TSP of salt ½ TSP of pepper - ideally freshly ground Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife1x Cutting Board1x Medium Mixing Bowl (3 – 4 QT)1x Large Pot (8 QT or more)1x Colander (or strainer)1x Tongs (preferably with silicone tips)1x Large Sauté Pan or Stir Fry Pan (12″ or more and ovenproof)1x Small Hand Grater or Garlic Press 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 1x Medium Mixing Bowl (3 – 4 QT) 1x Large Pot (8 QT or more) 1x Colander (or strainer) 1x Tongs (preferably with silicone tips) 1x Large Sauté Pan or Stir Fry Pan (12″ or more and ovenproof) 1x Small Hand Grater or Garlic Press Directions: 1. Protein preparation: 1.1. Make sure that the chicken breasts are properly rinsed under cold water and the unwanted parts are removed. 1.2. Cut chicken breasts into ¼ thick strips (or any other desired shape) with a sharp knife and place it into a medium mixing bowl. 1.3. Add: 2 TBSP of Extra Virgin Olive Oil Juice from one large lemon 3 cloves of garlic – grated ½ TSP of ground pepper ½ TSP of salt Thoroughly stir together with a spatula until fully incorporated (about 1- 2 minutes). 1.4. Set aside on the countertop until you prepare other parts of the meal. Make sure that the temperature in the room doesn’t go over 72° F. 2. Pasta preparation: A. Cook your pasta (follow the instructions on the box for cooking store-bought pasta) and then drain the water by pouring pasta over the colander. B. Or prepare and cook homemade pasta. Then drain with the colander. Important: Do not leave pasta to rest in the colander. It is still cooking (because of the hot temperature of the pasta) and you can end up with overcooked pasta. Use the pasta immediately in the next step or place the pasta to cool on a baking sheet if you need more time. 3. Complete the meal: 3.1. Preheat a fry pan on medium-high heat with 4 TBSP of frying oil and add: Chicken breasts from the previous step (together with the marinade) Stir fry with occasional stirring until it is fully cooked (about 4 – 5 minutes).* 3.2. Optimally add: 1 cup of peas And cook for additional 30 seconds. 3.3. Reduce heat to medium and add: Cooked pasta Sauté for about 1- 2 minutes while constantly turning with tongs (to prevent sticking). 3.4. Take the pan off the burner (but leave the pasta in the pan) and add: 2 cups of warm heavy cream 1 clove of garlic – grated 1 cup of grated parmesan Pinch of ground nutmeg ½ TSP of salt ½ TSP of ground pepper Thoroughly stir together using tongs. 3.5. Taste and add salt or pepper if needed. 4. Serving: 4.1. Place pasta in the center of the plate using tongs (try to create a twist effect during plating). 4.2. Sprinkle with grated parmesan and freshly ground salt and pepper. * You should have an easy time to determine if the meat is cooked since it is cut into small pieces. If you are not sure by looking, just simply cut a random piece in the middle. About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. Recipe Evaluation: Location: Iowa, USA Member since: 2023-02-02 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. 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