FETTUCCINE ALFREDO
This marvelous recipe is one I got off this newsgroup some months back, but am reposting for the Alfredo request since I have no idea if the original poster is still around to see the new request. Since it isn't mine, I've also included the original poster's notes and attribution. Yummy stuff! Introduction: This is the real thing. You will not find a better Fettuccine Alfredo other than at Alfredo's in Rome, Italy. The secret to his sauce is in the Parmigiano-Reggiano cheese (don't even try this recipe without it), the balance of the pepper and nutmeg. For some reason restaurants never get it right. Be warned that the sauce is heavy. This recipe serves 2. Recipe by Ricardo Batista Fettuccine Alfredo
Provided by Naomi Schoenfeld1
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Grate the cheese, black pepper and nutmeg if you need to.
- Put 4 quarts of water to boil.
- Cooking: Set small frying pan in mid-high heat. Add the butter and the cream to the frying pan and mix well.
- Stir the sauce frequently and add the black pepper, salt and nutmeg, boil and stir frequently until the sauce becomes heavier, then reduce the heat. Add the pasta to the boiling water along with some salt and cook to your liking.
- Once the pasta is cooked, drain the pasta and add it to the sauce. Add the grated cheese to the sauce and pasta, and mix until the cheese is absorbed by the sauce.
Nutrition Facts : Calories 1344.1, Fat 74.8, SaturatedFat 44.3, Cholesterol 396.3, Sodium 813.5, Carbohydrate 129.1, Fiber 0.2, Sugar 0.2, Protein 39.7
CHICKEN FETTUCCINI ALFREDO
Here, classic chicken fettuccini Alfredo may have been reinvented into a lighter version, but this recipe doesn't skimp on the dish's signature great creamy taste and texture. Heavy cream is combined with full-fat Greek yogurt to create the cheesy sauce's luscious mouthful. Patting the chicken dry before cooking it helps it to brown which develops the dish's flavor so it's worth the extra effort. For a hint of spice, you can add 1/4 teaspoon of freshly grated nutmeg to the sauce. You can also use basil instead of parsley. Serve with a mixed greens salad tossed with balsamic or red wine vinaigrette for comforting meal.
Categories Dinner
Time 52m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large, heavy skillet over medium heat.
- Rub garlic over chicken; reserve garlic. Season chicken with salt and pepper and rub in seasonings with your hands; set aside.
- Off heat, coat skillet with cooking spray and then set over medium-low heat. Sauté garlic until fragrant, about 1 minute. Add chicken and cook until golden, flipping once, about 5 minutes per side.
- Meanwhile, in a small bowl, combine broth, heavy cream and yogurt; pour over chicken and scrape bottom of skillet with a wooden spoon to incorporate seasonings. Simmer chicken gently, turning once, about 30 minutes.
- While chicken is cooking, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain.
- Remove chicken from cream sauce and set aside. Add Parmesan cheese to cream sauce and mix until well-combined. Add cooked pasta and 3 tablespoons of parsley; toss well. Serve pasta topped which chicken and rest of parsley. Yields about 3 ounces of chicken and 2/3 cup of pasta/sauce per serving.
Nutrition Facts : Calories 452 kcal
LOW-CAL FETTUCCINE ALFREDO
This lighter version of alfredo gives you all the creaminess of the original without loads of heavy cream and butter.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchâtel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
- Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.
Nutrition Facts : Calories 490 calorie, Fat 15 grams, SaturatedFat 8 grams, Cholesterol 48 milligrams, Sodium 734 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 20 grams
FETTUCCINE ALFREDO
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Cook the pasta according to package directions. In a saucepan or skillet over low heat, warm the butter and cream. Season with salt and pepper. Place half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top. Drain the pasta and immediately pour it into the bowl. Toss a couple of times, and then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary. Serve immediately as a main course or accompaniment to meat or salad. Delicious!
CHICKEN FETTUCCINE ALFREDO
Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce. Instead, it relies on a slight simmer and a heavy dose of cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
- Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
- Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
- Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
- Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.
CHICKEN FETTUCCINI ALFREDO
User Julie asked for a renovation of this nutrition nightmare. We slashed the PointsPlus values in half but maintained a great taste and texture.
Categories Dinner
Time 52m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large, heavy skillet over medium heat.
- Rub garlic over chicken; reserve garlic. Season chicken with salt and pepper and rub in seasonings with your hands; set aside.
- Off heat, coat skillet with cooking spray and then set over medium-low heat. Sauté garlic until fragrant, about 1 minute. Add chicken and cook until golden, flipping once, about 5 minutes per side.
- In a small bowl, combine broth, heavy cream and yogurt; pour over chicken and scrape bottom of skillet with a wooden spoon to incorporate seasonings. Simmer chicken gently, turning once, about 30 minutes.
- Meanwhile, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain.
- Remove chicken from cream sauce and set aside. Add Parmesan cheese to cream sauce and mix until well combined. Add cooked pasta and 3 tablespoons of parsley; toss well. Serve pasta topped which chicken and rest of parsley. Yields about 3 ounces of chicken and 2/3 cup of pasta/sauce per serving.
Nutrition Facts : Calories 368 kcal
WW FETTUCCINE ALFREDO
This is an outstanding dish. I always add some shrimp and mushrooms to the dish. I know the shimp adds more points but it is so worth it. Without the shrimp and mushrooms you get 7 points per serving. Serving size is 1 cup. Serve piping hot while it's creamiest. Happy eating.
Provided by teresas
Categories One Dish Meal
Time 40m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a saucepan over medium heat. (this is where I would add the shrimp).
- Add garlic; saute' 1 minute.
- Stir in flour.
- Gradually add milk stirring with a whisk until blended. (I would add mushrooms here).
- Cook 8 minutes or until thick and bubbly, stirring constantly.
- Add cream cheese, cook 2 minutes, stirring constantly.
- Add 1 cup Parmesan cheese, stirring constantly until cheese melts.
- Pour over fettuccine; toss well to coat.
- Sprinkle with remaining 1/4 cup Parmesan cheese, parsley, and pepper.
- Serve immediately.
Nutrition Facts : Calories 442.9, Fat 16.9, SaturatedFat 8.9, Cholesterol 88.8, Sodium 578.4, Carbohydrate 48.8, Fiber 2, Sugar 6.4, Protein 23.7
FETTUCCINE ALFREDO
Giada De Laurentiis' take on Fettuccine Alfredo, from Everyday Italian on Food Network, gets added flavor from lemon and nutmeg.
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
CHICKEN AND PASTA ALFREDO - WEIGHT WATCHERS
I have not tried this recipe. I got this recipe from Weight Watchers magazine. Each serving is 1 cup. This recipe is a 6 point value without the shaved cheese.
Provided by internetnut
Categories Lunch/Snacks
Time 31m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook the fusilli according to package directions, omitting the salt if desired.
- Meanwhile, sprinkle the chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Spray a ridged grill pan with nonstick spray and set over medium-high heat. Add chicken and cook until cooked through, 5-6 minutes on each side. Transfer to a cutting board and let cool 5 minutes. Cut into 1/2 inch cubes and set aside.
- Combine the half and half, milk, flour, nutmeg, and the remaining 1/2 teaspoon of salt and 1/8 teaspoon of pepper in a small bowl; beat with a whisk until blended.
- Melt the butter in a large nonstick skillet over medium-high heat. Add the garlic and cook, stirring frequently, just until golden, about 1 minute. Whisk in the half and half mixture and cook, whisking constantly, until the mixture bubbles and thickens, 2-3 minutes. Stir in the fusilli, chicken, grated cheese, and parsley; cook, stirring gently, until heated through, about 1 minute longer. Serve at once with the shaved cheese (if using).
- Original Version:.
- 1 pound bow tie pasta.
- 1 c heavy cream.
- 1 c margarine.
- 1 c grated parmesan.
Nutrition Facts : Calories 340.9, Fat 6.8, SaturatedFat 3.3, Cholesterol 50.4, Sodium 465.5, Carbohydrate 49.6, Fiber 4.9, Sugar 3.1, Protein 23
HOMEMADE FETTUCCINE ALFREDO
This easy Alfredo sauce is creamy, comforting and coats fettuccine noodles in fine fashion. This recipe is wonderful as is, but sometimes I like to add sliced fresh mushrooms and black olives that have been sautéed in butter and garlic. -Jo Gray, Park City, Montana
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a saucepan, melt butter over medium-low heat. Stir in the cream, 1/4 cup cheese, Romano cheese, egg yolk, salt, pepper and nutmeg. Cook and stir over medium-low heat until a thermometer reads 160° (do not boil). Drain fettuccine; combine with Alfredo sauce and remaining Parmesan cheese. If desired, sprinkle with parsley.
Nutrition Facts : Calories 907 calories, Fat 73g fat (45g saturated fat), Cholesterol 290mg cholesterol, Sodium 835mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 2g fiber), Protein 23g protein.
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