Friday, December 6, 2013

Chicken Alfredo


About Alfredo:


Fettuccine Alfredo is a pasta dish made from fettuccine pasta tossed with Parmigiano-Reggiano cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich coating on the pasta. It was named by a Roman restaurateur, Alfredo Di Lelio. In US cuisine it is sometimes mixed with other ingredients such as broccoliparsleycreamgarlicshrimp, or chicken, or all of the above.
There are many modifications to the basic fettuccine Alfredo which are used to lower the cost. Cream may be added to the butter. Less expensive cheeses, such as U.S.-made Parmesan cheese, an imitation of Parmigiano-Reggiano, are often used; the cheese is sometimes mixed with flour as a thickener. Thickening can also be achieved by mixing the sauce with a small amount of roux (flour and liquid butter or olive oil) as the liquid reaches boiling.
Occasionally, other cheeses such as asiago and romano may be added to alter the flavor. Other types of pasta are sometimes used. To make it a single-dish meal, chicken/shrimp and vegetables, such as peas, are often served on top. Another variation uses egg in combination with cream, butter and cheese.

Serves 2


Ingredients:

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.


Method:

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) Cut the chicken into bite sizes and Season 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 chicken and drained pasta. Give everything a big toss and dig in right away!

Try this recipe and I guarantee you will never order it at a restaurant again! Enjoy!

Tips:


1.If you dont want to use heavy cream,In the fourth step , add butter and add a tablespoon of flour and saute it till the flour is cooked ,then add cup of milk and saute till the milk thickens ,then continue the remaining steps.

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