Chicken Fettuccine Alfredo

Submitted by: James Muñoz Jr.
A classic Italian pasta dish. Second only to spaghetti with meat sauce.

Serves: 4-6

Preparation time:
Cooking time:

Ingredients

THE ALFREDO SAUCE
1 8oz package of cream cheese
1/2 stick of butter
1 cup 2% milk (whole milk if you want it thicker)
1/2 - 1 cup Parmesan cheese, grated
1 clove of garlic, finely minced
pepper to taste
salt to taste
3 tbsp dry parsley for garnish

THE CHICKEN
2 - 4 large chicken breasts
1/2 white onion, minced
4 cloves of garlic, minced
oregano to taste
salt to taste
pepper to taste
3 tbsp olive oil

THE FETTUCCINE
1 box of fettuccine
1/2 - 1 gallon of water
olive oil to coat

Method

Heat a large cauldron of water over high heat. You can mix a couple of teaspoons of salt into the water to help speed it up. When the water reaches a rolling boil add the entire box of fettuccine (broken in half if desired). Cook until the noodle reach the desired texture. I like mine al dente (firm but not hard).

While you are waiting for the water to boil, put a sauce pan over low heat and add a few tablespoonfuls of olive oil (canola oil, vegetable oil or peanut oil can be used instead). Add the minced garlic and onions into the pan. Let them sweat for a few minutes. While that is going on, dice the chicken breast into bite sized pieces. After you've sweated the veggies raise the temperature to medium-high heat and add the chicken. Cook for about 10 minutes or until chicken is done.



MORE TO COME...

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