Fettuccine Alfredo (with Chicken - optional)
24 oz dry fettuccine pasta
1 cup butter
1/4 pint of heavy whipping cream
Salt and peper to taste
1 clove garlic minced
1/4 cup grated Romano Cheese
1/2 cup grated Parmesan Cheese
2 Tablespoon very finely chopped Italian Parsley
for Chicken:
2 half or 1 full Chicken Breast boneless and skinless
1/4 cup Lemon Juice
Salt and pepper to taste
1 clove garlic minced
3 Tablespoons Olive Oil (extra virgin preferably) and a little more for cooking. |
Fettuccine Alfredo:
Prepare the fettuccine according to package instructions to desired consistency (preferably al dente)
While
pasta cooks, in a large sauce pan, melt butter into heavy cream over low
heat. Add salt, pepper and minced garlic. Once the butter is melted and
mixture is hot but not boiling, stir in cheeses over medium heat until
melted. Stir frequently until sauce has thickened, about 5-8 minutes.
Turn heat off. Add parsley and stir. Remove from heat.
Add sauce to the cooked and drained pasta. Toss the pasta and the sauce until pasta is evenly coated. |
Chicken (optional):
Marinate
the chicken at least 30 minutes before starting the pasta and sauce. Cut
the chicken into long strips. Wash and remove all the fat possible. In
a bowl, mix the chicken with the lemon juice, olive oil, salt, pepper,
and minced garlic. Let it marinate for at least 20 minutes covered, inside
the refrigerator.
While
sauce is cooking, heat up a pan and add enough olive oil to cover most
of the bottom of the pan. Let it heat for a minute or two and add the
chicken. Cook thoroughly for up to 10 minutes, stirring the chicken so
that it cooks evenly on all sides. Allow it to char a little.
Place on top of the coated pasta and garnish with parsley. |
