Chicken Fettuccini Alfredo |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A version of the classic I found on . The sauce may seem kind of thin, but it tastes wonderful. Also, this reheats very well. Ingredients:
2 large chicken breasts |
2 cups low sodium chicken broth |
1 lb fettuccine pasta |
2 cups heavy cream |
4 garlic cloves, very finely minced |
2 large egg yolks |
1/4 cup chopped italian parsley |
2 cups freshly grated parmigiano-reggiano cheese |
salt & freshly ground black pepper |
Directions:
1. Put 2 cups stock and chicken breasts into pot, bring to boil.
2. Cover, simmer 5 minutes, turn chicken, cover, simmer 5 additional minutes.
3. Turn off heat, rest covered 15 minutes.
4. Remove chicken, reduce stock to 1 cup.
5. When cooled, slice chicken into thick slices.
6. Add garlic, pepper, and cream to reduced stock; bring to simmer; turn off heat.
7. Temper egg yolks with cream mixture; wisk tempered egg mixture into the cream mixture.
8. Cook pasta 1 minute less than you normall would; drain; return to cooking pot; stir in parsley, 1 cup of cheese, and sauce; cover; let sit for 1 minute.
9. Add chicken and remaining cheese; stir; allow to rest for 1 more minute.
10. Enjoy!
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