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)
Ingredients:
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
Instructions:
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.
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