Thursday, February 11, 2010

Classic Fetucinne Alfredo

1/4 C. Butter
1 C. Whipping cream
1/2 C. Parmesan cheese (finely shredded)
3-4 Green onions (finely chopped)
Salt and pepper to taste
1/8-1/4 t. cayenne pepper
1 Pkg. Fettuccine pasta

  • Melt butter and whipping cream together over medium/low heat, heat until nearly boiling
  • Add Parmesan cheese slowly, stirring constantly until well blended
  • Add salt, pepper, cayenne, and green onions; simmer until fettuccine is ready
  • Boil fettuccine according to the directions on the package, drain and return to pot
  • Add alfredo sauce to pasta and toss until well distributed
To do this recipe with chicken, see below . . . .

3 Chicken breasts (boneless)
Garlic pepper
Pinch of salt and pepper
Olive oil

  • Cook chicken over medium heat in a heavy skillet with small amounts of olive oil, salt, pepper, and garlic pepper.
  • Cook until well done, chop chicken breasts into bite-sized pieces
  • Add chicken to the alfredo sauce just before you pour it over the fettuccine


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