Mikes Epic Zoodle Fettuccine Alfredo With Chicken Food

MIKE'S EPIC ZOODLE FETTUCCINE ALFREDO WITH CHICKEN

Steps:

• Combine kosher salt and boiling water in a large bowl; stir to dissolve. Add cold water and chicken strips. Refrigerate 30 minutes to 1 hour. Drain and pat chicken dry before cooking.
• Use a mandoline to cut zucchini into slices 1/8-inch thick. Cut slices into strips about the thickness of fettuccine. Place zucchini in a bowl and sprinkle with 2 tablespoons salt to cover. Leave for 30 minute to soften.
• Heat oil in a skillet over medium heat. Add chicken; cook until browned on all sides, no longer pink inside, and juices run clear, 5 to 7 minutes. Transfer cooked chicken to a bowl.
• Add butter to the same skillet over high heat. Crush garlic directly into skillet. Add cream and bring to a boil. Reduce heat to medium-low and add Parmesan cheese. Whisk continuously until fully melted, about 2 minutes. Add pepper. Add zucchini strips to the skillet; cook and stir for 1 to 2 minutes.
• Return cooked chicken to the skillet; cook until warmed through, about 1 minute more. Toss well to coat. Season with salt and pepper. Garnish with tomatoes.

CHICKEN FETTUCCINE ALFREDO

Steps:

• Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
• Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
• Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
• Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
• Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

CHICKEN FETTUCCINI ALFREDO

Steps:

• Preheat oven to 450 degrees. Roast red peppers cut side down for 20 minutes, until skin is blackened and peeling away.
• Remove from oven and let cool.
• When they can be handled, peel off skin and cut pepper into long strips.
• Set aside. (I use roasted red pepper's in the jar).
• In blender or food processor, puree' cottage cheese and chicken broth until no curds remain, approximately 2 minutes.
• Stir in Parmesan cheese and minced garlic.
• Season with salt and pepper.
• Set aside.
• Cook broccoli in microwave according to package directions.
• Cook fettuccini according to package directions.
• Save 1/2 cup of pasta water before draining.
• Drain and return pasta to bowl.
• Stir in cheese sauce, peppers and broccoli.
• Thin out sauce with reserved pasta water if needed.
• Place chicken strips on top of pasta and serve.

CHICKEN WITH FETTUCCINE ALFREDO

Steps:

• Cook fettuccine according to package. Drain.
• While fettuccine is cooking, prepare chicken.
• Heat 12-inch skillet; add 2 TBSP butter.
• Flatten chicken slightly.
• Salt and pepper chicken.
• Roll in flour, add to skillet.
• Cook and brown until juices run clear, about 10 minutes.
• Remove from skillet.
• Add to skillet 2 TBS butter, onions, and garlic.
• Cook 1 minute.
• Add cream, cook for 3 minutes until reduced a bit.
• Add cheese, parsley, and red pepper flakes. Stir well.
• Add last 1 TBSP butter and stir well.
• Bring back chicken and coat with sauce.
• Place chicken on plates, put fettuccine in sauce and swirl around to coat well.
• Add to plate with chicken.