Fettuccine Alfredo

 

chicken alfredoIngredients:

  • 500g Fettuccine
  • 6tbsp unsalted butter
  • 150g sliced, cooked chicken breast
  • 1 cup finely grated Parmesan
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • Fresh parsley for garnishing

Method:

  • Cook the fettuccine in a pot of rapidly boiling salted water until the pasta is al dente (not soft and mushy).
  • While the pasta is cooking, melt the butter in a saucepan over medium-high heat. Add the cream and chicken and bring to the boil.
  • Cook until sauce has reduced, or for about five minutes, stirring gently.
  • Remove from the heat.
  • Place pasta in a serving dish, sprinkle with the Parmesan cheese then pour the sauce over the pasta to melt the cheese.
  • Gently mix the pasta and sauce together.
  • Season with salt and pepper.
  • Garnish with parsley and a little Parmesan.

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