My husband is heading out of town tonight for work, so I wanted to make one of his favorites before he leaves. I decided to make Chicken Fettuccine Alfredo, except I used linguine. He prefers linguine over fettuccine, so why not? :)
It really is much simpler than some would think.
What you'll need:
2 chicken breasts, cubed
italian seasoning
salt and pepper to taste
1 Tbsp olive oil
Fettuccine
4 tbsp butter
1 shallot, minced
1 to 2 cloves garlic, minced
1 C heavy cream
1 C grated Parmigiano-Reggiano
1/2 tsp salt
1/4 tsp fresh ground black pepper
flat leaf parsley, to garnish (optional)
First, get your pasta water boiling. Then cook your pasta the way you like it. I like mine al dente. I used a 1 lb box of linguine and it was WAY too much. My dish ended up a little drier than I would have liked.
Next, heat your oil in a pan.
Add your chicken, salt, pepper and spices. No, I don't have an issue with using dry italian seasonings. If you do, then don't use it. ;)
Cook until chicken is cooked all the way through.
Remove chicken from pan, and set aside.
Okay, here's the change I made. I went to the store today to buy a shallot, I got home and peeled it to mince it. It was moldy! Can you believe it?! I just bought it today!! So, I used onion instead. :)
In the same pan that you used to cook your chicken, melt your butter and add your shallot to saute. Saute the shallot for about a minute, maybe two and then add your garlic.
Add the cream and let it simmer for about 5 minutes to reduce.
Add the cheese, let it melt, and then add your chicken.
Add the sauce to your pasta, mix to coat. Dish on a plate, top with fresh italian parsley and enjoy! :)
No comments:
Post a Comment