CHICKEN FETTUCCINE ALFREDO
This recipe is absolutely delicious, but not a calorie light dish. We save it for special occasions.
Provided by PanNan
Categories European
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cream the butter in a bowl with a wooden spoon until it is light and fluffy.
- Beat in the cream a little at a time, and then beat in 1/2 cup grated Parmesan cheese, a few tbsp at a time.
- Cover the bowl and set it aside (refrigerate if not ready to use, but bring to room temperature before use).
- Prepare the chicken and keep it warm.
- You can use leftover chopped cooked chicken, or dice skinless, boneless chicken meat and saute in olive oil or butter a few minutes until cooked but still tender.
- Season as you like.
- Set a large pasta bowl or casserole in a 250 oven to heat while you cook the fettucine.
- Bring the water and salt to a rolling boil in a large stock pot.
- Drop in the fettuccine and stir gently with a wooden spoon or fork for a few moments to prevent strands from sticking.
- Boil, stirring occasionally until the pasta is tender (soft, but al dente or resistant to bite).
- Immediately drain the pasta into a colander.
- Make sure it's completely drained before transferring to the hot pasta bowl.
- Add the chicken and the creamed butter and cheese mixture and toss with the fettuccine and chicken until every strand is well coated.
- Season with salt and freshly grated pepper.
- Serve at once and pass grated Parmesan cheese.
FETTUCCINE ALFREDO
This marvelous recipe is one I got off this newsgroup some months back, but am reposting for the Alfredo request since I have no idea if the original poster is still around to see the new request. Since it isn't mine, I've also included the original poster's notes and attribution. Yummy stuff! Introduction: This is the real thing. You will not find a better Fettuccine Alfredo other than at Alfredo's in Rome, Italy. The secret to his sauce is in the Parmigiano-Reggiano cheese (don't even try this recipe without it), the balance of the pepper and nutmeg. For some reason restaurants never get it right. Be warned that the sauce is heavy. This recipe serves 2. Recipe by Ricardo Batista Fettuccine Alfredo
Provided by Naomi Schoenfeld1
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Grate the cheese, black pepper and nutmeg if you need to.
- Put 4 quarts of water to boil.
- Cooking: Set small frying pan in mid-high heat. Add the butter and the cream to the frying pan and mix well.
- Stir the sauce frequently and add the black pepper, salt and nutmeg, boil and stir frequently until the sauce becomes heavier, then reduce the heat. Add the pasta to the boiling water along with some salt and cook to your liking.
- Once the pasta is cooked, drain the pasta and add it to the sauce. Add the grated cheese to the sauce and pasta, and mix until the cheese is absorbed by the sauce.
Nutrition Facts : Calories 1344.1, Fat 74.8, SaturatedFat 44.3, Cholesterol 396.3, Sodium 813.5, Carbohydrate 129.1, Fiber 0.2, Sugar 0.2, Protein 39.7
LOW-CAL FETTUCCINE ALFREDO
This lighter version of alfredo gives you all the creaminess of the original without loads of heavy cream and butter.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchâtel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
- Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.
Nutrition Facts : Calories 490 calorie, Fat 15 grams, SaturatedFat 8 grams, Cholesterol 48 milligrams, Sodium 734 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 20 grams
LIGHTER CHICKEN FETTUCCINE ALFREDO
This version of chicken fettuccine alfredo is lightened by substituting some of the heavy cream with chicken broth.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Combine chicken breasts and chicken broth in a saucepan over medium-high heat. Bring to a boil, cover, and reduce heat to low; simmer for 5 minutes. Turn breasts, cover, and simmer another 5 minutes. Remove from heat and let sit with the cover on for 15 minutes.
- Remove chicken breasts from the broth and set aside to cool, reserving the broth in the saucepan. Once the chicken is cool enough to handle, cut into bite-size slices.
- Return the chicken broth to medium heat and cook until reduced to 1 cup.
- Stir garlic, black pepper, and heavy cream into the reduced broth; bring to a simmer and remove from heat.
- Whisk egg yolks in a bowl until smooth. Beat 1 tablespoon of the warm cream mixture into the eggs until thoroughly incorporated; repeat until about 1/2 cup of the warm cream mixture is used.
- Whisk the warm cream and egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, whisking constantly, until the mixture almost comes to a simmer and thickens, about 5 minutes. Season with salt and black pepper to taste.
- Bring a large pot of lightly salted water to a boil. Cook fettuccine in boiling water, stirring occasionally, until nearly cooked through, about 7 minutes. Drain.
- Stir parsley, 1 cup of Parmigiano-Reggiano, and cream mixture into the pasta. Remove from heat, cover, and let sit for a few minutes until thick.
- Fold chicken and 1 cup Parmigiano-Reggiano into the pasta mixture to serve.
Nutrition Facts : Calories 758.9 calories, Carbohydrate 59.6 g, Cholesterol 239.4 mg, Fat 41.8 g, Fiber 2.8 g, Protein 37.8 g, SaturatedFat 24.2 g, Sodium 505.2 mg, Sugar 2.9 g
FETTUCCINE ALFREDO
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Cook the pasta according to package directions. In a saucepan or skillet over low heat, warm the butter and cream. Season with salt and pepper. Place half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top. Drain the pasta and immediately pour it into the bowl. Toss a couple of times, and then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary. Serve immediately as a main course or accompaniment to meat or salad. Delicious!
FETTUCCINE ALFREDO
Giada De Laurentiis' take on Fettuccine Alfredo, from Everyday Italian on Food Network, gets added flavor from lemon and nutmeg.
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
FETTUCCINE ALFREDO (FROM COOKING LIGHT)
From Cooking Light's Five Star Recipes, this was one of a handful of Editor's Choice recipes. A lovely sauce for pasta that's much lighter than traditional alfredo. Recipe calls for light process cream cheese which is reduced-fat cream cheese in the little tub. I have used reduced-fat cream cheese in the block without a problem. Original recipe also calls for margarine but I have never use the stuff so have listed butter in the ingredient list. Fettucine should be cooked without salt or fat and kept hot until sauce is added.
Provided by LonghornMama
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in saucepan over medium heat. Add garlic and saute 1 minute. Whisk in flour. Gradually add skim milk, stirring until blended. Cook, stirring constantly, 8 minutes or until thickened and bubbly.
- Stir in cream cheese; cook 2 minutes. Add 1 cup Parmesan, stirring constantly until melted.
- Pour sauce over hot cooked fettucine and toss to coat. Top with remaining 1/4 cup Parmesan, chopped parsley, and pepper.
Nutrition Facts : Calories 441.4, Fat 16.7, SaturatedFat 8.9, Cholesterol 87.4, Sodium 577.5, Carbohydrate 48.6, Fiber 2, Sugar 1, Protein 23.7
FETTUCCINE ALFREDO
Hankering for a comforting bowl of pasta in creamy sauce? This sumptuous Italian dish is for you. It takes just 25 minutes so it's an easy midweek meal
Provided by Orlando Murrin
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 7
Steps:
- In a medium saucepan, stir the clotted cream, butter and cornflour over a low-ish heat and bring to a low simmer. Turn off the heat and keep warm.
- Meanwhile, put the cheese and nutmeg in a small bowl and add a good grinding of black pepper, then stir everything together (don't add any salt at this stage).
- Put the pasta in another pan with 2 tsp salt, pour over some boiling water and cook following pack instructions (usually 3-4 mins). When cooked, scoop some of the cooking water into a heatproof jug or mug and drain the pasta, but not too thoroughly.
- Add the pasta to the pan with the clotted cream mixture, then sprinkle over the cheese and gently fold everything together over a low heat using a rubber spatula. When combined, splash in 3 tbsp of the cooking water. At first, the pasta will look wet and sloppy: keep stirring until the water is absorbed and the sauce is glossy. Check the seasoning before transferring to heated bowls. Sprinkle over some chives or parsley, then serve immediately.
Nutrition Facts : Calories 898 calories, Fat 67 grams fat, SaturatedFat 41 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 0.8 milligram of sodium
FETTUCCINI ALFREDO - LIGHT EDITION
This is basically a recipe I found in the Looneyspoons cookbook and altered to suit my tastes! So very yummy! Feel free to add whatever you like - sometimes I add chicken, and sometimes I add shrimp!
Provided by Shannon 24
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook fettuccine. Drain and return to pot.
- While you are cooking the pasta, prepare the sauce. Melt butter in a medium saucepan over medium heat.
- Add garlic and sauté for 1 minute.
- Mix the milk and flour together until smooth. Add to garlic.
- Increase heat to medium high. Cook and stir until it is bubbling and thickened. 4 - 5 minutes.
- Reduce heat to low. Stir in Parmesan cheese, basil, salt and pepper. Cook for 1 -2 minutes, until cheese is melted.
- Stir in chicken or shrimp and sour cream.
- Cook until heated through.
- Pour sauce over fettuccine and toss to coat.
- Enjoy!
Nutrition Facts : Calories 419.2, Fat 13.8, SaturatedFat 7.7, Cholesterol 100.3, Sodium 395.8, Carbohydrate 56.2, Fiber 0.2, Sugar 4.8, Protein 17.1
FETTUCCINE ALFREDO WITH CHICKEN
Creamy sauce, succulent chicken, perfectly al dente pasta, a sprinkle of fresh herbs...all that's missing is the waiter and the check.
Provided by My Food and Family
Categories Pasta
Time 25m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook chicken in large nonstick skillet on medium-high heat 5 to 7 min. or until done, stirring occasionally. Remove from skillet. Mix flour and broth in same skillet with whisk. Stir in Neufchatel, 2 Tbsp. Parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly. Stir in chicken.
- Drain pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parmesan.
Nutrition Facts : Calories 450, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 37 g
FETTUCCINE ALFREDO (COOKING LIGHT)
Make and share this Fettuccine Alfredo (Cooking Light) recipe from Food.com.
Provided by Cookie16
Categories Free Of...
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions.
- Meanwhile, melt butter in medium saucepan over medium heat.
- Add garlic and cook 1 minute, stirring frequently.
- Stir in flour.
- Gradually add milk, stirring with a whisk.
- Cook 6 minutes or til thickened, stirring constantly.
- Add 1 cup parmesan, cream cheese and salt. Stir with whisk while cheeses melt.
- Toss with hot pasta, sprinkle with remaining 1/2 cup of parmesan and chopped parsley and pepper.
- Serve immediately.
Nutrition Facts : Calories 440.7, Fat 16.8, SaturatedFat 9.3, Cholesterol 92.3, Sodium 866, Carbohydrate 48.2, Fiber 2, Sugar 5.8, Protein 23.8
FETTUCCINE ALFREDO
It doesn't get much easier (or creamier) than this fettucine alfredo, ready in the time it takes to cook the pasta.
Provided by Jenny White
Categories Main course
Yield Serves 4
Number Of Ingredients 6
Steps:
- Cook the pasta in a large pan of boiling salted water for 10-12 minutes, until al dente. Meanwhile, put the cream in a saucepan with the butter and a little grated nutmeg and warm through gently. Stir in the Parmesan.
- Drain the pasta, reserving about three tablespoons of the cooking water, then tip it straight into the cream sauce. Add as much of the reserved water as needed to loosen the consistency of the sauce to your liking. Mix gently, adding plenty of freshly ground black pepper. Serve immediately.
FETTUCCINE ALFREDO WITH VEGGIES
Steps:
- Bring a large pot of salted water to a boil for pasta. Cook the pasta until al dente according to the package directions, then reserve 2 cups of the pasta water and drain.
- Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. When the oil is hot, scatter in the mushrooms. Cook, without stirring, until browned on the underside, 1 to 2 minutes. Stir and continue to cook until well browned, about 2 minutes more. Add the Brussels sprouts and scallions. Season with salt and the red pepper flakes. Cook and toss until the leaves are wilted but still bright green, about 3 minutes.
- Add another 1 tablespoon oil to the skillet. Make a space in the middle and add the tomato paste and sliced garlic. Cook and stir until sizzling, about 1 minute. Add 1 cup of the pasta water and bring to a rapid simmer. Cook until the vegetables are tender and the sauce has thickened, about 3 minutes. Add the oat milk and remaining 1 tablespoon oil, bring to a simmer and stir to combine. Toss to coat the pasta with the sauce, adding the remaining pasta water, as needed, if it seems dry. (You may not need all of the pasta water.) Serve with torn basil.
FETTUCCINE ALFREDO (LIGHTER VERSION)
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, about 3 minutes. In a saucepan melt butter, add milk and then whisk in cornstarch over medium heat until lightly thickened. Add pasta to the saucepan and toss. Add light cream, Parmesan cheese, salt and pepper, nutmeg to taste. Toss and thicken more. Serve immediately.
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SKINNY FETTUCCINE ALFREDO RECIPE | GIMME SOME OVEN
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4.9/5 (89)Total Time 25 minsServings 4
- Meanwhile, heat olive oil (or melt butter) in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.
- Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Reduce heat to medium-low until pasta is cooked.
- Drain pasta, then immediately add pasta to the saute pan with alfredo sauce. Toss to combine. Serve topped with chopped fresh parsley if desired.
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5/5 (2)Total Time 30 minsCategory Main CourseCalories 370 per serving
- Cook pasta according to directions listed on package. Meanwhile, in a medium saucepan melt butter over medium heat. Once fully melted mix in flour and cook, whisking constantly for 2 minutes. Gradually add in a little milk at time, whisking vigorously until smooth after each addition. Stir in cream, lemon juice, salt and garlic powder. While stirring constantly to prevent lumps from forming, cook sauce until mixture thickens and begins to gently bubble.
- Reduce heat to low, add in Parmesan cheese and Neufchatel cheese and stir until cheese has melted. Stir in a few tbsp pasta water to thin sauce if desired. Drain cooked pasta well (DO NOT rinse pasta with water or the pasta sauce wont stick) then pour drained pasta into sauce and toss to evenly coat. Serve immediately garnished with ground pepper, optional parsley and Romano cheese.
FETTUCCINE ALFREDO RECIPE | EATINGWELL
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3.6/5 (12)Total Time 35 minsCategory Healthy Pasta And Noodle RecipesCalories 378 per serving
- Bring a large saucepan of water to a boil. Combine broth and garlic cloves in a small saucepan; bring to a boil over high heat. Cover, reduce heat to a simmer and cook until the garlic cloves are soft, about 15 minutes.
- After the garlic has simmered about 10 minutes, cook fettuccine in the boiling water, stirring often, for 8 minutes. Drop in zucchini and cook until the fettuccine is just tender, about 1 minute more.
- Meanwhile, transfer the garlic and broth to a blender. Process until the mixture is smooth, about 1 minute. (Use caution when blending hot liquids; see Tip.) Return the mixture to the pot and bring to a simmer over medium-high heat. Add cornstarch mixture; whisk it until slightly thickened, about 15 seconds. Remove from the heat and whisk in sour cream, nutmeg and pepper. Return the pot to very low heat to keep the sauce warm. (Do not boil.)
- Drain the pasta and place in a large bowl. Add the sauce and 1/2 cup Parmesan; toss to coat well. Sprinkle with parsley and serve immediately, passing the remaining 1/4 cup Parmesan separately.
SUMMERY FETTUCCINE ALFREDO RECIPE - FOOD & WINE
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3/5 Category Pasta + NoodlesServings 4-6Total Time 20 mins
- In a large pot of boiling salted water, cook the fettuccine until al dente. Reserve 3/4 cup of the pasta cooking water and drain the fettuccine well.
- Add the ricotta and the 1/2 cup of pecorino to the pot along with the reserved pasta cooking water; stir until smooth. Add the fettuccine and the basil, season with salt and pepper and toss. Serve in bowls, passing additional grated pecorino at the table.
VEGAN FETTUCCINE ALFREDO RECIPE | COOKING LIGHT
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Servings 6Calories 339 per servingTotal Time 1 hr 20 mins
- Bring to a simmer over medium; simmer, stirring occasionally, until cashews are tender, mixture is reduced, and liquid is completely evaporated, about 20 minutes. (Don’t let onion brown.) Place cashew mixture, yeast, lemon juice, pepper, 1 teaspoon of the salt, and remaining 1/2 cup broth in a high-powered blender.
LIGHT FETTUCCINE ALFREDO - THAT SKINNY CHICK CAN BAKE
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4.5/5 (6)Total Time 20 minsCategory PastaCalories 313 per serving
- Melt butter in a saucepan over medium heat. Add garlic and cook just till fragrant, about a minute, stirring frequently. Stir in flour, then gradually whisk in milk, stirring constantly till mixture thickens. Add 1 cup of the Parmesan, cream cheese and salt, stirring till cheese melts. Add hot pasta and toss. Serve with a sprinkle of the remaining Parmesan, flat leaf parsley and black pepper to taste.
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4.7/5 (47)Total Time 30 minsCategory Main CourseCalories 1419 per serving
- Prepare the chicken. Use a sharp knife to slice each chicken breast in half horizontally, to create a thin cutlet.
- See photos. You should end up with 4 thin pieces of chicken that are the same shape as a chicken breast, just thinner.In a small bowl, combine 1 and 1/4 teaspoons salt, 1/2 teaspoon pepper, and 1/4 teaspoon smoked paprika.
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