Chicken Alfredo | Premo Pasta

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Sep

2009

Chicken Alfredo

Dae Thompson of Marietta, GA. has submitted a classic pasta recipe that looks daunting to make but in actuality is very simple. Our test kitchen tried this recipe and found it spectacular!

2 lbs. boneless, skinless chicken breasts

All purpose flour for dredging (approximately 3/4 cup)

4 tablespoons extra virgin olive oil

1/4 cup unsalted butter

3/4 cup heavy cream (or half & half)

1/2 cup low sodium chicken broth

3 tablespoons. minced garlic

1/4 cup sliced scallions (or minced onion)

1-1/2 cups (approx) cleaned & dried sliced button mushrooms, optional

1/2 cup Parmesan cheese, grated

Salt and fresh ground black pepper, to taste

1 pound fettuccine cooked according to package directions, drained and kept warm

Fresh minced parsley or basil for garnish

Fresh shavings of Parmesan or Romano cheese

1. Cut chicken breast into small strips.

2. Pound a bit to make even thickness.

3. In a pie plate, place flour and salt and pepper to taste.

4. Dredge the chicken pieces to coat all sides.

5. Heat a 10-12 inch skillet with 2 tablespoons oil on medium heat but don’t allow it to smoke.

6. Cook the chicken on medium low heat until cooked through.

7. Do so in batches, if necessary. Remove chicken from pan, cover with foil to keep warm.

8. In the same skillet, over low heat, briefly sauté the garlic and scallions until softened.

9. Stir in the mushroom slices and stir until mushrooms are tender. Remove from heat, cover and set aside.

10. In a saucepan, melt the butter, then add the cream, chicken broth and Parmesan cheese.

11. Cook over low heat, whisking constantly until smooth and thickened. Do not let the sauce boil or it will "break".

12. Mix chicken and alfredo sauce together.

13. Pour sauce and chicken over pasta, garnish as you like and serve.

If you want to be really fancy, place the mixture in a 13x9 baking dish and sprinkle grated mozzarella cheese all over the top and put in a 375*F oven for about 10-12 minutes or until the cheese topping melts to a light golden brown.

Makes 4-6 servings.

Suggested side dishes: Green salad with Italian dressing, bread sticks or rolls.

Recipe courtesy of Dae Thompson of Marietta, GA.

Photo courtesy of ehow.com.