Wednesday, November 21, 2007

To Die For Fettucine Alfredo!

I got this recipe from and I altered it to match the ingredients I could find and the ones I had in the house. It turned out to be fantastic!

1 pound dry fettuccini pasta
¾ cup butter
1 cup heavy cream
salt and pepper to taste
2/3 dash garlic powder
1 cup Parmesan cheese blend (I used Giant Eagle’s)
2 boneless, skinless chicken breasts (good sized ones)
Broccoli florets from 1 head of broccoli

1. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
2. In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
3. In a frying pan, cook the chicken in EVOO. After all sides are no longer pink, add broccoli florets to pan. Cook long enough to cook them a little, but I still kept it pretty crisp.
4. Add pasta to sauce. Add chicken and broccoli to pasta. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

1 comment:

Beth Hatch said...

That looks scrumptious!