Classic Chicken Fettuccine Alfredo Recipe
Ingredients
| Chicken stock | 1 1/2 Cup (16 tbs) | |
| White wine | 1/2 Cup (16 tbs) | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Shallots | 1 , chopped | |
| Whole wheat | 8 Ounce | |
| Evaporated Skim Milk - 1/4 cup | ||
| All-Purpose Flour - 1 tablespoon | ||
| Parmesan cheese | 2 Tablespoon, grated | |
| Salt | 1 To taste | |
| Pepper | To Taste | |
| Broccoli | 1 1/2 Cup (16 tbs), chopped | |
| Cauliflower | 1 1/2 Cup (16 tbs), chopped | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Frozen peas | 1/4 Cup (16 tbs) | |
| Carrot | 1 , thinly sliced | |
| Pepper red | 1 , thinly sliced | |
Directions
MAKING
1) Cook the fettuccine al dente, for about 8 to 10 minutes. Drain and keep aside.
2) In a saucepan, add chicken stock and let it come to a boil. Boil for 3 more minutes until the quantity reduces by half. Let cool.
3) In another saucepan, add wine, parsley and shallots. Let it come to a boil and strain the liquid once it has reduced by half. Discard the vegetables.
4) In a saucepan, add the cooled chicken stock, wine liquid, evaporated milk and flour. While whisking let it come to a boil. Lower the heat and cook for 3 minutes.
5) Remove the saucepan from flame and add parmesan cheese, salt and pepper. Mix well.
6) Cook the broccoli, cauliflower, mushrooms, peas, carrots and red pepper in a pot of boiling water for about 3 minutes or until just cooked. Drain.
SERVING
7) To serve, toss the pasta with the cooked vegetables and sauce in a large bowl. Serve hot.
1) Cook the fettuccine al dente, for about 8 to 10 minutes. Drain and keep aside.
2) In a saucepan, add chicken stock and let it come to a boil. Boil for 3 more minutes until the quantity reduces by half. Let cool.
3) In another saucepan, add wine, parsley and shallots. Let it come to a boil and strain the liquid once it has reduced by half. Discard the vegetables.
4) In a saucepan, add the cooled chicken stock, wine liquid, evaporated milk and flour. While whisking let it come to a boil. Lower the heat and cook for 3 minutes.
5) Remove the saucepan from flame and add parmesan cheese, salt and pepper. Mix well.
6) Cook the broccoli, cauliflower, mushrooms, peas, carrots and red pepper in a pot of boiling water for about 3 minutes or until just cooked. Drain.
SERVING
7) To serve, toss the pasta with the cooked vegetables and sauce in a large bowl. Serve hot.
Chef
