Chicken Fettucini Alfredo
Ingredients:2 large chicken breasts (boiled, baked or grilled), cubed
2 tbs butter
2 cloves garlic, minced*
6 tbs cream cheese
1 c heavy cream
Fettucini noodles
1/2 c fresh grated Parmesan cheese
1/4 tsp nutmeg
Directions:
In a large saucepan, boil fettucini noodles as directed on package. Cook to al dente.* Remove and drain, Rinse with cold water.*
In a smaller sauce pan, place butter and minced garlic. Saute on medium heat for 2-3 minutes. Add 2/3 cup of the cream and cream cheese. Keep remaining amount for later. Bring to a boil and simmer for 1 minute until slightly thickened. Add nutmeg. Stir continuously to avoiding scorching. Add chicken and heat for 5 minutes.
At this point, you can serve the noodles and sauce separately or toss them together. I toss them together and add the remaining 1/3 cup cream. It helps keep it more moist for left-overs.
*You can mince garlic with a garlic mincing tool or you can peel the skins off and diced it finely with a knife. I use my P Chef mincer. Best one on the market.
* Al dente is a term meaning "firm to the tooth." Americans usually over cook our pasta, making it soggy. Al dente is cooking it just a little less time so it is more firm, not hard, not soggy. Somewhere in the middle. It is also better for digestion and blood sugar levels.
* Carbohydrates react to temperature change. Heat makes them soft and slimy. Cold makes them firm up. When you cook pasta, starch (which is another name for a complex carb) is... extracted? I guess that's the best word, from pasta and if you don't rinse it in cold water, your noodles will stick together as they cool and become a gigantic ball of pasta.
Hope you like this one!
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