Whip up some comfort food with this recipe for Chicken Fettucine Alfredo
1 1/2 cup Alfredo Sauce
450g Grilled Chicken Strips (store bought/ pan sauteed or grilled works fine)
1 cup frozen peas, slightly defrosted (you can use canned peas)
1 box (450g) Fettuccine pasta,
Pinch of Ground black pepper
Shredded Parmesan cheese
Garnish with fresh herbs
1 1/2 cup heavy cream
4 cloves garlic, peeled and crushed
1/2 cup grated Parmesan cheese
1/2 teaspoon Ground Black Pepper
Salt to taste
In a medium saucepan, add one and the half cup of Heavy Cream, and to the cream add 4 peeled and crushed garlic cloves. Turn the heat on medium low until the cream starts to bubble, not boil, but a bubble. Turn the heat to LOW and let it simmer for about 10 minutes. The cream will be infused with the garlic flavor and aroma. After 10 minutes take the garlic cloves out, season it with ground black pepper and salt to taste. Let it simmer for 5 more minutes and then add grated Parmesan cheese.
Heavy cream is already silky smooth, so no additional oils would be necessary, however you can add 1 tablespoon or butter if you desire.
In a large pot, add water with a tablespoon of salt. Let the water boil and add pasta. Cook according to the pasta box, usually 8-10 minutes. Drain the pasta and set aside.
In a skillet or deeper frying pan, add Alfredo sauce, defrosted peas, and chicken strips if they are cooked, if not season the chicken with a few pinches of salt and pepper, slice into equal size strips and cook for a couple of minutes or until the chicken is no longer pink, or you can grill it yourself, just slice before adding.
To the Alfredo Sauce, peas and chicken, add cooked pasta, stir and add more black pepper, shredded Parm cheese and a sprinkle of dry parsley.
Stir and garnish with fresh herbs. I had beautiful fresh Thyme, so that’s what I used.
You can add mushrooms, broccoli, or any other veggies that you prefer. Peas go perfectly with this dish, though. Also, you may use canned peas if you have that on hand.
You can use Alfredo sauce from the store OR try my homemade version that is so easy you will never buy again.
This serves 6 if you are going by the serving size, however, depending on the appetite and the person, 4 people could be pretty full.
I used shredded Parm cheese because it melts better than grated, but again it’s up to you.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.