Fettuccine Alfredo With Herbs And Chicken Recipe
Fettuccine alfredo is a pasta dish made from fettuccine pasta tossed with Parmesan cheese, butter, and heavy cream. As the cheese melts, it thickens the liquids to form a smooth and rich coating on the pasta. Although it was named by an Italian restaurateur, at his restaurant Alfredo alla Scrofa in Rome, it is soley an American dish, essentially the same as the Italian dish, Fettuccine al burro e panna, meaning fettuccine with butter and cream. In Italy, the name 'Alfredo' is rarely used and the sauce is never named or prepared separately from the dish.[1] In American cuisine, it is often mixed with other ingredients such as parsley, garlic, shrimp and chicken
Summary
Preparation Time30 MinCooking Time10 Min
Ready In40 MinDifficulty LevelVery Easy
Health IndexHealthy++Servings2
Ingredients
| Fettuccine pasta | 240 Gram (cooked) | |
| Heavy cream | 240 Milliliter | |
| Parmesan cheese | 120 Milliliter | |
| Butter | 60 Milliliter | |
| Chicken | 120 Gram | |
| Red bell peppers | To Taste, chopped | |
| Mushroom | 50 Gram, sliced | |
| Garlic | 15 Gram | |
| Cilantro | 60 Gram (corriender) | |
| Parsley | 30 Gram | |
| Red chilli | 1 Tablespoon | |
| Ground black pepper | 1 Tablespoon | |
| Ground white pepper | 1 Tablespoon | |
| Salt | 1 Tablespoon | |
| Oil | 300 Milliliter | |
| Parmesan cheese | 240 Milliliter |
Nutrition Facts
Serving size
Calories 3308 Calories from Fat 2448
% Daily Value*
Total Fat 277 g426.5%
Saturated Fat 94.8 g474.2%
Trans Fat 0 g
Cholesterol 396.3 mg132.1%
Sodium 5910.8 mg246.3%
Total Carbohydrates 112 g37.3%
Dietary Fiber 10.1 g40.2%
Sugars 7.2 g
Protein 97 g194.3%
Vitamin A 134.3% Vitamin C 78.6%
Calcium 233.3% Iron 51.3%
*Based on a 2000 Calorie diet
Directions
A HEAT BUTTER IN A NON STICK PAN , ADD BUTTER WAIT TILL BUTTER MELTS ADD MUSHROOM AND RED BELL PEPPERS , SWET IT WELL
B NOW ADD CHICKEN CHINA CUT TO THE SWEATED VEGETABLES AND COOK IT WELL .
C POUR THE HEAVY CREAM AND COOK TILL THE CREAM SCUMS , ADD PARMESEAN CHEESE , COOK IN A LOW FLAME SO THAT THE SAUCE DO NOT CURDLE.
D DUE TO PARMESEAN CHEESE , CHICKEM AND BUTTER THE SUACE WILL THICKEN , NOW ADD FETTUCCINE PASTA AND COOK TILL THE PASTA COATS THE SAUCE.
E ADD THE CILENTRO PESTO TO THE CRAEMY PASTA , ADJUST THE COLOUR TO YR DESIRED QUANTITY .
G DISH IT OUT AND GARNISH WITH CHOPPED RED BELL PEPPERS AND PARMESEAN CHEESE , SERVE WITH GARLIC BRAED STICK
B NOW ADD CHICKEN CHINA CUT TO THE SWEATED VEGETABLES AND COOK IT WELL .
C POUR THE HEAVY CREAM AND COOK TILL THE CREAM SCUMS , ADD PARMESEAN CHEESE , COOK IN A LOW FLAME SO THAT THE SAUCE DO NOT CURDLE.
D DUE TO PARMESEAN CHEESE , CHICKEM AND BUTTER THE SUACE WILL THICKEN , NOW ADD FETTUCCINE PASTA AND COOK TILL THE PASTA COATS THE SAUCE.
E ADD THE CILENTRO PESTO TO THE CRAEMY PASTA , ADJUST THE COLOUR TO YR DESIRED QUANTITY .
G DISH IT OUT AND GARNISH WITH CHOPPED RED BELL PEPPERS AND PARMESEAN CHEESE , SERVE WITH GARLIC BRAED STICK
Comments
Comments: 1 |
Add a Comment
srividya76 says :
Lovely recipe. I am going to try this recipe soon.
Posted on: 26 October 2008 - 11:53am
Chef
