chicken fettuccine alfredo
How to make chicken fettuccine alfredo recipe
Serves 4, Total cooking time 20 minutes
Ingredients:
2 boneless, skinless chicken breasts
400 g (13 oz) fettuccine
25 g (1 oz) butter
125 ml (4 fl oz) single cream
50 g (2 oz) Parmesan cheese, grated
salt and pepper
finely sliced chives, to garnish
Method:
Place the chicken breasts in a small pan, pour over enough water to cover and simmer for 12–15 minutes or until just cooked through. Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the packet instructions until ‘al dente’.
Melt the butter in a separate saucepan, stir in the cream and simmer for 1–2 minutes, then season well. Using a fork, break the chicken into bite-sized pieces.
Drain the pasta, reserving a little of the cooking water, and return to the pan. Toss through the chicken, creamy sauce and Parmesan, adding a little cooking water to loosen if needed. Season well.
Spoon into 4 serving bowls and serve sprinkled with the chives. For quick chicken spaghetti alfredo, cook 400 g (13 oz) quick-cook spaghetti and the cream sauce as for
Chicken fettuccine alfredo
Drain the pasta, reserving a little of the cooking water, and return to the pan. Toss through 2 ready-cooked roast chicken breasts, skin discarded and torn into shreds, the sauce and Parmesan as for
Chicken fettuccine alfredo
Serve immediately. Total cooking time 10 minutes.
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| chicken fettuccine alfredo |
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