Friday, February 25, 2011

Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo

This was not my first time making alfredo sauce at home but it was MUCH better than the first time. Paul is actually the one who loves alfredo and I enjoy cooking what he enjoys eating (even though he may not need it since he has high cholesterol--but it's better than eating out, right?). I however can rarely justify the dreaded CALORIES. 

Grilled Chicken

1-2 boneless, skinless chicken breasts, cut in half
1 tablespoon olive oil
Salt and pepper

For the alfredo sauce:
3 tbsp. butter
2 tbsp. flour (for roux)
2 cloves garlic, smashed
1½ cups heavy cream
1½ cups freshly grated Parmesan cheese
Salt and pepper, to taste

Bring a large pot of water to boil for cooking the pasta. While you are waiting, cook the chicken breasts. Heat the oil in a skillet over medium high heat. Season both sides of the chicken breast halves with salt and pepper. Add to the skillet and cook until brown on one side, 3-5 minutes. Then flip and cook until browned on the other side and cooked through, an additional 3-5 minutes. Remove to a plate and let rest for a few minutes. Cut into small strips.
To make the sauce, melt the butter in a medium saucepan over medium heat. Then add flour to create a roux. Next, add the garlic and cream, and bring to a simmer. Reduce the heat to medium-low and continue to cook until thickened, about 5 minutes. Mix in the Parmesan cheese and stir until completely melted. Season with salt and pepper to taste.

Source: sauce adapted from Annie's-Eats

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