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Friday, April 3, 2015

Chicken Fettuccine Alfredo with Spinach and Tomatoes

I love Italian food! It is my major weakness… especially Fettuccine Alfredo. It’s hard to resist that pasta smothered with creamy cheesy garlicky goodness. I make all different kinds. I made up my own recipe that was quick and easy, less calories than some with heavy cream. Enjoy Good Food

1 1/2 pounds chicken sliced or diced how you like
4 oz. cream cheese
4 Tablespoons butter
6 cloves garlic minced
3/4 cup  milk
2/3 cup Parmesan cheese
Dash of salt
Dash of fresh ground pepper
Olive oil
Noodles or pasta your choice

*4 servings
How to make it
In a large pan heat a little olive oil till hot, and add garlic and cook till lightly brown, add sliced or diced chicken cook till done. Remove set aside
Now to make the sauce
First, put the cream cheese and butter in the same pan, turn the burner down to medium, you don't want this mixture to burn. Turn down heat if it bubbles too fast
Then add the  milk. Still till everything is blended slowly, once the cream cheese has melted and mixed in then add the Parmesan, the salt and the pepper. Cook till thickened slightly
Stirring it with a whisk as the cream cheese and the butter melt. Once it begins to boil whisk constantly so it doesn’t burn and turn down the heat after about 2-3 min to med/low heat. Let it cook for about 5-7 min more while whisking, until it is a little thicker but not quite the thickness you want your sauce to be. It will thicken as it cools down. If it is too thick on the stove it add just a little more milk and stir. Turn off heat, add spinach in gently

Serve over noodles.We don’t always have fettuccine noodles at home and use whatever pasta we have on hand.

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