Chicken Fettucine alfredo

chicken fettucine alfredo

6 tablespoons butter

1/3 cup flour

3 garlic cloves, peeled and finely minced

2 cups cooked, shredded or thinly sliced chicken

2 cups whole milk

1 cup heavy cream

2 cups shredded parmesan cheese

1/4 teaspoon ground nutmeg or freshly grated

salt and freshly ground black pepper to taste

1 pound dry fettuccine noodles

1 teaspoon salt

1 tablespoon olive oil

1/3 cup minced parsley

-Melt butter in medium-sized saucepan. Add garlic and stir over medium heat for 2 minutes. Sprinkle in flour and stir with a whisk until flour is absorbed by butter. Continue stirring over heat for another minute.

-Pour in milk and cream and mix with whisk over medium heat until mixtures thickens and begins to bubble. Continue stirring for another 1 - 2 minutes. Remove from heat. Stir in nutmeg, salt and pepper. Add 1 1/3 cup of Parmesan cheese and return to heat. Continuing stirring until cheese is melted. Add chicken.

-In separate large pot, bring 6 cups water to a boil. Add 1 teaspoon salt and 1 tablespoon oil. Add noodles and stir. Cook at a boil until pasta is “al dente” or tender to your taste, Drain and rinse with hot water.

TO SERVE:

-You may toss the chicken Alfredo sauce in with the cooked fettuccine and serve in a large bowl or on a platter, sprinkled with parsley and remaining 2/3 cups Parmesan cheese. Or serve in individual bowls, by spooning 1 cup sauce and chicken into a bowl, top with twisted fettuccine. Sprinkle remaining cheese and parsley on top. Serve warm. Makes 6 - 8 servings. -

Prepare ingredients for the chicken alfredo sauce.

Cook and whisk alfredo sauce until smooth. Keep warm while cooking fettuccine noodles.

Serve warm in individual bowls or family-style in a large bowl or on a platter.

PERSNICKETY NOTES:

*Alfredo is also excellent with sauteed mushrooms added in with the chicken. Or try with cubes of grilled salmon fillet for a fish version. Steamed asparagus tips and/or artichoke hearts, bacon or sausage are also great additions (there are many possibilities - so little time to try them all!) You will even enjoy it with only cheese added, so you can’t go wrong.

*Alfredo sauce will thicken as it sits and cools. To reheat, add a bit of milk and warm slowly, adding milk as necessary to achieve desired thickness.

*Pasta is always recommend to be served “al dente” - firm when bitten. However, if you like your pasta softer, go for it. It’s your pasta and your meal and as Mom always said, “In taste there is no dispute”.