Tuesday, August 3, 2010

Fettuccine Alfredo

 This recipe is far from authentic Italian food as Italians rarely put chicken in their pasta.  However, this is pure comfort food for me, and I usually indulge way beyond the point of being full!  The good news is, this is wonderful leftover!  I love using the slow cooker to cook the chicken which makes it very simple to shred.  I love the texture of the shredded chicken, the sauteed mushrooms and the fettuccine!  When making the sauce, be careful to not let the cream boil, as it breaks down and separates from the cream, leaving you with a somewhat oily mess.  :)

Fettuccine Alfredo

2 boneless skinless chicken breasts
1 lb. fettuccine
8 oz. fresh mushrooms, sliced (optional)1 tbl. olive oil
1 garlic clove, pressed
6 tbl. butter
1 clove garlic, pressed
1 1/2 cups heavy cream
3/4 cup Parmesan cheese, plus additional for garnish
2 tsp. fresh parsley, finely chopped (or 1 tsp. dried)

Place 2 chicken breasts in slow cooker; douse with some water and cook on low 8 hours or 4-5 hours on high, until fork tender.  Shred on a separate plate with two forks.

Bring a large pot of water to a boil; add fettuccine and cook until al dente, about 9-11 minutes.  Drain and return to pot.

In a large skillet, drizzle olive oil and heat over medium-high heat.  Add sliced mushrooms and clove of pressed garlic and saute until mushrooms have rendered their liquid and are tender.

In a medium-sized sauce pan, melt the butter and add the pressed garlic clove.  Saute until garlic is fragrant, about 30 seconds.  Add the cream and season with salt and pepper.  Add the Parmesan cheese.  Stir to combine.  Simmer gently over medium-low heat; take care to not boil the cream, as that will cause it to separate from the butter.  Add the chopped parsley.

To serve: Plate individual bowls of noodles, top with shredded chicken, and add mushrooms.  Spoon alfredo sauce over fettuccine and sprinkle with additional Parmesan cheese.

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