Saturday, January 21, 2012

Authentic Fettuccini Alfredo (fast and easy)

Fettuccini Alfredo is one of life's most smooth and delicious comfort food in my opinion. It's hard to believe that fettuccini alfredo could be so easy. But I stumbled across a recipe in a Food & Wine pasta book and bought it. I just added the chicken.

Now I never order fettuccini alfredo in a restaurant anymore. There's no need. hehe.

Just one warning. This is not a "healthed-up" version. These are authentic ingredients. I've tried at times to replace ingredients to lower the calories, using yogurt & skim milk instead of cream, trying to reduce the butter, etc. But you gotta try it the authentic way and treat yourself on a saturday after a week of being good with your diet and workouts.

1 lb of asparagus
3/4 lb of dried fettuccini
4 tablespoons of butter, cut into smaller pieces
1 cup heavy cream (i just use whipping cream)
pinch of nutmeg (do NOT skip this spice)
3/4 tsp salt
1/8 tsp fresh ground pepper
1/2 cup grated parmesan cheese (use the real stuff, not the cheap Kraft container stuff)

Boil the water for the fettuccini. Meanwhile, break off the woody part of the asparagus, and then cut it into 1/2" pieces. leave the heads longer and intact.

When the water is boiling. Add pasta and set the timer for about 9 minutes. While you are waiting, get your butter, cream, parmesan cheese, nutmeg, salt and pepper ready.

At 9 minutes, add the asparagus pieces and then boil for 3 more minutes.

Once it's done, drain, and then return it to the pot right away. Don't run it under cold water. Keep it hot. yum yum!

Add the butter, cream, cheese, nutmet, salt and pepper, and stir it around until the cream is all combined. Add a pinch of flour to thicken the sauce to your liking. Usually needs a couple of pinches.

Serve right away.

If you want to add chicken like in the picture, you can do it while the water is boiling and/or the pasta is cooking.

1/2 tsp salt
1 tsp pepper
1 tsp garlic salt
1/8 cup olive oil
2 skinless chicken breast

Combine all the ingredients in a bowl and then add the chicken and coat thoroughtly.Fry in pan covered for about 5 minutes. Turn the chicken over, add about 1/8 cup of water, and then cover. The steam will help cook the chicken through faster so you dont have to over fry the outside of the chicken. Rest on a plate for about 2 minutes before you start slicing it.

Serves 4.

Other options are to flash fry shrimp, or top with skewered roasted veggies if you don't want meat. Honestly, you can just eat it as is without anything added. It's so delicious, i promise! :)

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