September 12, 2014

That Time I Made Fettucine Alfredo...

It's time for another 20sb Cooking Challenge! This round is "Homemade Fettuccine Alfredo with Italian Breadsticks"

Okay so, cards on the table, I don't have anyone at home to eat the food I make, nor does my schedule easily allow to organize friends to come over to do the eating. Since I was already going to have a bunch of pasta to eat [so. many. carbs.], I opted out of making bread sticks. I know I lose a lot of points for that but my waistline won't like it so that's how its gonna be. The Chicken and Mushroom Fettuccine Alfredo did, however, come out amazing. It was the first time I made an alfredo sauce, and it was delicious, so that makes doing the challenge worth it!

The Rules:
1) Excluding the bread, total prep and cooking time must be kept to less than one hour.
2) The fettuccine sauce MUST be homemade. (hint – there are some *really easy* really good quick recipes out there for a quick and simple alfredo sauce).
3) Bread sticks must also be homemade (Note, Italian ‘spiced’ tea biscuits can also be accepted for this).
4) Pasta must contain a protein and at least one vegetable.

Chicken and Mushroom Fettuccine Alfredo
(Detailed recipe here)


To achieve the 1-hour time limit I had to multi-task but I got it done and didn't burn anything! Total cooking time: <45 minutes.

Set a large sauce pan with 2.5  quarts (10 cups) of water over high heat. Once it starts to boil, add 8 oz pasta and lower heat to medium-high. Cook for 7-8 minutes or till al dente. Pro-tip: also add 1 Tbsp olive oil, this will result in noodles not sticking together after cooking.
Meanwhile, set a medium saute pan over medium-high heat and add 1 Tbsp olive oil and coat 4 (uncooked) chicken tenders in bread crumbs.

When oil is shimmering, add chicken and cook for 3-4 minutes on each side then remove from pan and set aside.
Using the same pan, combine 4 Tbsp butter, 4 Tbso oil, and 1 cup heavy cream then stir until all is melted and mixed well, then lower heat to medium.
Stir in 1 cup sliced mushrooms, 1/2 cup Parmesan cheese, 1 tsp minced garlic, and a pinch of each salt and pepper. Simmer for 10 to 15 minutes, stirring occasionally. If sauce starts to stick to bottom of pan, lower heat to medium-low.
While sauce is simmering, cut chicken into 1" pieces. 
Once sauce is done, mix in the chicken pieces, then pour it over the pasta and chicken.
Toss to combine and serve!

 

3 comments :

  1. Oh my gosh, that looks AMAZING! So much better than my quick and easy alfredo sauce recipe I think :) Om nom nom nom.

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    Replies
    1. Haha yeah this recipe made me a believer!

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  2. nom nom nom! i'm hungry now!!! :D

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