I know there are slimmed down versions of fettuccine Alfredo; I'm sure the Anabolic Gourmet must have a version to add to his website. But in moderation (I mean like few times a year :), this version is really hard to beat as a creamy, comforting, taste bud pleasing pasta dish.
The consistency of the sauce is very thick. It needs to be served immediately to maintain it's texture and flavor. Delicious! Tonight, Ron and Will asked for two variations (chicken and seafood) so I have instructions for both.
This literally takes 10 minutes to make from start to finish.
Foodie Mama's Fettuccine Alfredo
1 lb Fettuccine (I used whole wheat to increase fiber and healthiness)
3 T Butter
2 C Whipping Cream
1/2 t Salt
1/4 t Garlic Powder
1/4 t Black Pepper
2/3 C Grated Parmesan Cheese
Variation #1: Chicken Fettuccine Alfredo
Do Steps 1-3 above, then stir in 2 cups shredded, cooked chicken (I used rotisserie chicken from the grocery store) into the sauce. Stir until heated through before adding the Parmesan cheese. Next do steps 4-7. This is unique as the shredded chicken becomes part of the sauce, not just laid on top as I have seen in some restaurnats. So creamy and delicious.
Variation #2: Seafood Fettuccine Alfredo
Do Steps 1-3 above, then stir in some bay or sea scallops (cooked as directed on package) and cooked shrimp into the sauce. Stir until heated through before adding the Parmesan cheese. Next do steps 4-7.
The consistency of the sauce is very thick. It needs to be served immediately to maintain it's texture and flavor. Delicious! Tonight, Ron and Will asked for two variations (chicken and seafood) so I have instructions for both.
This literally takes 10 minutes to make from start to finish.
Foodie Mama's Fettuccine Alfredo
1 lb Fettuccine (I used whole wheat to increase fiber and healthiness)
3 T Butter
2 C Whipping Cream
1/2 t Salt
1/4 t Garlic Powder
1/4 t Black Pepper
2/3 C Grated Parmesan Cheese
- Cook fettuccine according to package instructions. The sauce should be done by the time the pasta is done cooking.
- Meanwhile, prepare the sauce. Melt the butter over medium heat in saucepan. Whisk in cream, salt, garlic powder and pepper.
- Bring to a boil. Reduce heat. Simmer gently, uncovered for 3-4 minutes, until mixture begins to thicken.
- Remove from heat and stir in the Parmesan cheese.
- Drain pasta.
- Add pasta to Alfredo sauce, either all at once or serving by serving, tongs to coat pasta thoroughly.
- Serve immediately. Garnish with basil or parsley if desired.
Variation #1: Chicken Fettuccine Alfredo
Do Steps 1-3 above, then stir in 2 cups shredded, cooked chicken (I used rotisserie chicken from the grocery store) into the sauce. Stir until heated through before adding the Parmesan cheese. Next do steps 4-7. This is unique as the shredded chicken becomes part of the sauce, not just laid on top as I have seen in some restaurnats. So creamy and delicious.
 |
| Chicken Fettuccine Alfredo |
Variation #2: Seafood Fettuccine Alfredo
Do Steps 1-3 above, then stir in some bay or sea scallops (cooked as directed on package) and cooked shrimp into the sauce. Stir until heated through before adding the Parmesan cheese. Next do steps 4-7.
 |
| Seafood Fettuccine Alfredo |