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  • Chickenfettuccinealfredo

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    This recipe provides instructions for chicken fettuccine alfredo. It calls for fettuccine pasta, chicken breast, butter, heavy cream, nutmeg, and parmesan cheese. The chicken is browned in butter then set aside. The butter and cream are simmered to make a sauce, which is tossed with the cooked and drained pasta and chicken. The finished dish is served hot.

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    chickenfettuccinealfredo

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    This recipe provides instructions for chicken fettuccine alfredo. It calls for fettuccine pasta, chicken breast, butter, heavy cream, nutmeg, and parmesan cheese. The chicken is browned in butter then set aside. The butter and cream are simmered to make a sauce, which is tossed with the cooked and drained pasta and chicken. The finished dish is served hot.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    9 views1 page

    Chickenfettuccinealfredo

    Uploaded by

    api-295633393
    This recipe provides instructions for chicken fettuccine alfredo. It calls for fettuccine pasta, chicken breast, butter, heavy cream, nutmeg, and parmesan cheese. The chicken is browned in butter then set aside. The butter and cream are simmered to make a sauce, which is tossed with the cooked and drained pasta and chicken. The finished dish is served hot.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    ChickenFettuccineAlfredo

    Ingredients
    Koshersalt
    12ouncesfettuccine
    Oliveoil,fortossing
    12ouncesboneless,skinlesschickenbreast(about2)
    Freshlygroundblackpepper
    1stick(8tablespoons)unsaltedbutter
    2cupsheavycream
    2pinchesfreshlygratednutmeg
    11/2cupsfreshlygratedParmigianoReggianocheese

    Directions
    Bringalargepotofwatertoaboil,andsaltgenerously.Addthepasta,andboilaccordingtopackage
    directionsuntilaldente,tenderbutstillslightlyfirm.Strain,andtosswithasplashofoil.
    Meanwhile,slicethechickeninto1/4inchthickstrips,andlaythemonaplateorasheetofwaxedpaper.
    Seasonwithsaltandpepper.
    Heatalargeskilletovermediumheat,andadd2tablespoonsofthebutter.Whenthebuttermelts,raisethe
    heattomediumhighandaddthechickenin1layer.Cook,withoutmovingthepieces,untiltheunderside
    hasbrowned,1to2minutes.Flipthepieces,andcookuntilbrownedandfullycookedthrough,2to3
    minutesmore.Transferthechickentoamediumbowl.
    Reducetheheattomedium,andaddtheremaining6tablespoonsbutter.Scrapethebottomoftheskillet
    withawoodenspoontoreleaseanybrownedbits.Whenthebutterhasmostlymelted,whiskinthecream
    andnutmegandbringtoasimmer,thencookfor2minutes.Lowertheheattokeepthesaucejustwarm.
    WhisktheParmigianoReggianointothesauce.Addthechickenandcookedpasta,andtosswell.Season
    withsaltandpepper.
    Servehotinheatedbowls.

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