Not Your Average Chicken Alfredo Food

CHICKEN FETTUCCINE ALFREDO

Steps:

• Cook fettuccini in a pot of salted water (4 qts water, 1 Tbsp salt,) according to package instructions then drain and set aside.
• Meanwhile, slice chicken into strips and season all over with salt and pepper. In a large skillet, heat 2 Tbsp olive oil over medium/high heat and sauté chicken until lightly golden and cooked through (5 min). Remove chicken from the pan and cover to keep warm.
• In the same pan over medium/high, heat 1 Tbsp olive oil and 1 Tbsp of butter. Add onion and sauté 3 min until soft. Add sliced mushrooms and sauté until soft (5-7 min), stirring frequently. Add garlic and sauté 30 seconds, stirring constantly.
• Add half-n-half and simmer over medium/high heat 8-10 min, or until beginning to thicken. Add chicken back to the pan, add 1/4 cup parsley and season sauce to taste (1/2 to 1 tsp salt and 1/4 tsp pepper).
• Add cooked pasta and stir to combine. Heat another minute until warmed through then turn off the heat, cover and let rest 10-15 minutes then stir and serve garnished with parsley.

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 ALFREDO

Steps:

• Heat the olive oil in a non-stick frying pan over a medium high heat. Add the chicken thighs and fry for around 10 mins, turning half way, until they are golden brown and cooked through. Set aside to cool a little, then use two forks to shred.
• Bring a pan of salted water to the boil and add the pasta, cook for 1 minute less that package instructions. Whilst the pasta is cooking, add the butter to the frying pan over a medium heat, scraping the bottom a little to get any of the browned bits. Tip in the cream along with the nutmeg and bring to a simmer. Add the chicken back to the pan.
• Once the pasta is cooked, use tongs to transfer the pasta straight from the water into the frying pan with the cream mixture. Sprinkle most of the parmesan over and use the tongs to toss it all together, adding a splash of the pasta water if it looks a little stiff. Season well, then tip into bowls. Top with the remaining parmesan, a scattering of parsley, and black pepper.

NOT YOUR AVERAGE CHICKEN ALFREDO

Steps:

• Bring a large pot of slightly salted water to a boil. Add your pasta and cook for 10-11 minutes or until al dente; drain. I typically do all of this while cooking the sauce.
• Heat a large skillet add your bell pepper, garlic, and onion. Add a small splash of the wine (a sip for yourself doesn't hurt either) and let them start to caramelize.
• Season your chicken with a small bit of lemon-pepper (used for some zest) as well as a little salt and cut into chunks. Set aside the pepper, onion, and garlic. You will use it later.
• Without rinsing your skillet, melt the 2 tablespoons of butter. Brown the chicken in the butter until fully cooked.
• Add the heavy cream. Add salt and regular pepper to taste.
• Add basil, Italian seasoning, and oregano to taste. Add a small dash of cayenne pepper.
• Add a small amount of orange peel (about 2-3 pinches). This is a family secret. I put it in absolutely everything. Trust me, it's necessary.
• Add a splash of your favorite wine and cook until the sauce thickens up a little bit. Add parmesan cheese when is at your desired consistency and let it melt.
• Place pasta into a large serving bowl and pour sauce over it. Mix together and serve! Note: the sauce probably won't be white. This will be because you brown the chicken in the butter and do not rinse the skillet. Depending on the wine you choose, this can play a factor in the color of the sauce as well. This is a delicious variation to an old favorite!