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Sunday, August 5, 2012

Chicken & Fettuccine Alfredo


I always have a block of Parmesan in the freezer and long life cream in the pantry. It means that evenings where I have little time to put something on the table I can easily serve up a quick pasta dish that hits all the right spots.

Whether a generous serving for two people, or as a side dish for a family, this will become a favourite of all in no time.


What Will I Need?
400g chicken, finely sliced
400g fettuccine
150g butter
400ml cream
100g parmesan, grated
Cracked pepper, to taste
Pinch of Salt

What Now?
1.              Heat a small amount of oil in a frypan over a medium heat, and then cook the chicken for 3-4 minutes or until white and just cooked. Set aside.

2.              Bring a large pot of salted water to the boil and then cook the fettuccine according to packet instructions.

3.              Whilst the pasta cooks, melt the butter in a small saucepan over a low heat before stirring through the cream and adding a pinch of salt. Simmer for 2 minutes, before adding the chicken and simmering an additional 3 minutes.

4.              Drain the pasta and return to the pot, off the heat, and then stir through the cream sauce and parmesan cheese.

5.              Add a generous amount of cracked pepper before serving.