Tuesday, August 14

Chicken Fettuccine Alfredo

Have I ever told y'all how much I love doing my own twist to recipes? Well, if I haven't already now you know. I took a turn for the interesting when I turned a recipe for a simple fettuccine Alfredo into something completely extraordinary.

1½ cups chopped cooked chicken
8 ounces dried fettuccine
2 tablespoons butter
1 cup whipping cream
8 ounces cream of mushroom
¼ cup drained oil-packed snipped dried tomatoes
½ teaspoon creole seasoning
⅛ teaspoon black pepper
½ cup freshly grated Parmesan cheese

1. Cook chicken. Season with ⅛  teaspoon black pepper, garlic powder, and cayenne respectively.
cooking chicken
2. Cook pasta according to package directions.
3. Meanwhile, in a large saucepan melt butter. Add cream, cream of mushroom, salt, and pepper. Bring to boiling; reduce heat. Boil gently, uncovered, for 3 to 5 minutes until mixture begins to thicken. Remove from heat. Stir in 1½ cups chopped cooked chicken and ¼ cup drained oil-packed snipped dried tomatoes. Add Parmesan cheese. Drain pasta. Add pasta to hot sauce. Toss to combine. Transfer to warm serving dish. Serve immediately. If desired, sprinkle with additional Parmesan cheese.
Alfredo sauce

A classic Italian dish with a little Matilda flair! Hopefully I did Mr. Di Lelio proud.

Chicken Fettuccine Alfredo

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