One of my nephews favorite dishes is Chicken Fettuccine Alfredo from Olive Garden. I might have promised him that I would make it for him last weekend and then didn’t. Thus my making this dish at 8pm last night.
He wasn’t a fan of the dish because it didn’t taste just like Olive Garden’s but it was good to me. I have never been good at cooking noodles which may be why I never make Italian food – will have to look into that and fix it. I would recommend that you make double the amount of sauce to really coat the noodles.
Chicken Fettuccine Alfredo
(recipe adapted from Emeril Lagasse)
1 lb chicken tenderloins
Montreal steak seasoning
1 pound dried fettucine
6 Tbsp unsalted butter
1 shallot, minced
1 tsp minced garlic
1 cup half and half
1 cup finely grated Parmigiano-Reggiano
salt and freshly ground black pepper
Season the chicken with Montreal Steak Seasoning. Place grill pan on high heat and let it get hot. Place chicken on pan and grill until done.
Cook the fettucine in a pot of rapidly boiling salted water according to instructions. Reserve 1/4 c of cooking water then drain pasta in a colander. While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add the shallots and garlic and saute until tender. Add the half and half and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.
Return pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan cheese and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan.