Wednesday, June 30, 2010

Chicken Alfredo with Fettuccine

Boneless Chicken Breast
Garlic powder 1 tbsp
Salt 1/4 tsp
B. Pepper 1/2 tsp

Cut Boneless Chicken into slices.

In a frying pan, take a tbsp of oil. Add garlic powder and add the chicken to it.

Once the chicken starts to turn its color, add salt and freshly ground pepper and cook until tender. Set aside.

Alfredo Sauce:
4 tbsp butter
4 tbsp all purpose flour
1 cups milk
1/4 cup whipping cream
1.4 cup shredded cheese
4 tbsp philidelphia cream cheese 
1 1/2 tsp garlic powder
Black pepper

Melt butter and add the flour. Mix well.

Add milk, cream, shredded cheese, cream cheese, garlic powder, salt and pepper.

Using a hand blender, blend everything together to a thick sauce.

The Alfredo sauce is ready. Now add the chicken that was set aside.

Mix well and simmer for 10 minutes.

Serve on a bed of Fettuccine.


Boil 8-10 cups of water in a pot. Add a pinch of salt. When water comes to a rolling boil, add the pasta and cook until Al Dente. Strain and rinse with water.

Serve the Chicken Alfredo and Fettuccine with grated Parmesan cheese and Crushed red peppers. 

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