I am going to make a very simple Chicken Fettuccine Alfredo recipe.
We will need:
1 quart of cream.
1 1/2 cups of cheese. I am going to do a mixture of Mozzarella and Pepper Jack. 🙂
2 tbs of butter
Salt and Pepper
1 box of Fettuccine
3 cloves of garlic
Optional: I am going to make a mushroom and spinach side. For those of us who like mushrooms in our alfredo, and for those who do not want it in the actual meal. So, 1 box of sliced mushrooms and about two-three cups of Spinach. *fresh preferrably.
Boil water and add the fettuccine. *Recommended time is about 10 minutes, if you like al dente. I am not a big fan, but I am cooking for other people, so I usually let it sit a minute or two longer.
Drain the fettuccine in a colander and let sit. Usually add about a teaspoon of olive oil and stir so it does not start to stick together as you are waiting.
We start with about four or five chicken breasts. *I’m going to cheat and divide up the portions for another recipe I am making on Monday, the busiest day of my week.
Put some oil and chopped garlic into a pan, and cook the sliced chicken breasts until brown and yummy. *You can add butter as well if you want them a little crispier.
Set them aside. In the original fettuccine pot, add the butter and salt and pepper. Once the butter is melted, stir in the cream slowly. Once everything is combined and hot, fold in the shredded cheese.
Back in the original chicken pan, add butter and chopped garlic until slightly brown. Cook the spinach until wilted and then toss in the sliced mushrooms. Everything should be slippery and slightly browned from the butter.
Pour the chicken into the Alfredo sauce and stir so the chicken is evenly coated.
Prepare a plate of fettuccine, add the chicken and Alfredo sauce, and if the person likes it. *ME* Add the spinach and mushroom side and mix together well. Always prepare a little more sauce if you like it like that. I do. 🙂