Tuesday, August 3, 2010
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.