Leftover chicken breast in a cottage cheese sauce, served on a bed of fettuccine pasta. So delisious!
Original recipe yield: 4 servings.
INGREDIENTS:
8 ounces dry fettuccini pasta
1 cup milk
2 tablespoons all-purpose flour
1 cup cottage cheese
1/2 teaspoon garlic powder
3 teaspoons minced onion
salt and pepper to taste
1/2 cup grated Parmesan cheese
2 cups diced, cooked chicken breast meat
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain, and set aside.
In a food processor, place the milk, flour, cottage cheese, garlic powder, onion, salt and pepper, and Parmesan cheese. Blend until smooth.
Transfer the blended mixture to a saucepan over medium heat. Mix in the chicken, and cook until heated through. Serve hot over pasta.Anyone have a really good chicken fettucinne alfredo recipe?
This one is good, and it's really easy to make! My husband and son love it!
Cook up 1 or 2 boneless chicken breasts--depending on how much chicken you want.
Add the chicken to a jar of alfredo sauce and heat in a saucepan.
Cook pasta, and then spoon some sauce over top. Quick and yummy! And of course it is really easy to adjust the recipe according to how many people you are needing to feed.
You also might want to check out cooks.com It is a great website with TONS of recipes.Anyone have a really good chicken fettucinne alfredo recipe?
It's all in the sauce. One part butter (the real stuff, no margarine), one part heavy cream, and one part hard cheese like parmesian. Stir over low heat, season with fresh ground pepper.
That's the basics on the sauce, and it's generally how you would make any cheese sauce (you want the best mac 'n' cheese? Use a sharp cheddar instead of parmesean. How about a great steak sauce? Use blue cheese, gorgonzola, or goat cheese). For a little fun, try sweating some onions before starting the sauce, or maybe some minced garlic. The rest is really simple. Sautee chicken breasts and cube them. Add the chicken breasts and cooked fettucini to the saucepan. Maybe add some braised carrots, or even diced tomato (just make sure you get the slimy stuff out of the tomato first, it's very bitter. I usually suggest plum or roma tomatos for this)
This pasta is not Alfredo's. It's BETTER.
(Hope you love to cook).
Pasta With Cilantro Cream Seafood Sauce
Categories: Fish %26amp; seafood, Pasta
Yield: 4 servings
40 Steamer clams, about 2 Pounds
1 lb Medium raw shrimp
8 oz Rotelle, fettuccine, or your Favorite pasta
3 tb Extra virgin olive oil
2 oz Parmesan cheese
1 sm Bunch cilantro, large stems Removed -- (about 1 Cup)
1/2 c Fresh basil leaves
2 tb Fresh ginger 鈥?finely Minced
2/3 c Chicken stock
1/4 c Dry sherry
1 tb Cornstarch
1 ts Asian chili sauce
1/2 ts Salt
1/3 c Whipping cream
Advance preparation: Scrub the clams and refrigerate.
Shell, devein, and split the shrimp nearly in half lengthwise. In separate containers, set aside the pasta, oil, and cheese. To make the sauce, place all the sauce ingredients except the cream in an electric blender and blend at the highest speed until completely liquefied. Transfer to a container, stir in the cream, and refrigerate. All advance preparation steps may be completed up to 8 hours before you begin the final cooking steps. Final cooking steps: Grate the cheese, about 1/2 cup. Bring 4 quarts of water to a rapid boil.
Lightly salt the water, then cook the pasta according to the instructions on the package. When the pasta loses its raw taste but is still slightly firm, remove from the heat and drain. Meanwhile, place a small colander lined with cheesecloth in a bowl. Place a 12- or 14-inch saut茅 pan over high heat. Add 1/4 inch of water. When the water comes to a rapid boil, add
the clams, cover and steam until all the clams open, about 1 to 2 minutes. Immediately tip the clams into the colander lined with cheesecloth. Then add 3/4 cup of the clam-steaming water to the cilantro sauce.
Return the empty saut茅 pan to high heat. Add the olive oil. When the oil becomes hot, add the shrimp. Stir and toss until the shrimp turn white. Add the cilantro sauce. When the cilantro sauce comes to a boil and thickens slightly, add the clams (but not the remaining liquid in the bowl) and combine evenly with the sauce. Place the pasta on a heated platter or 4 heated dinner plates. Spoon the seafood and sauce on top of the pasta. Sprinkle with cheese and serve at once. Suggested Accompaniments: Green bean and walnut salad and a ginger-praline mousse.
Look on Food TV my man makes a sweet *** one but I can't give out it.
This is my favorite recipe for Fettuccine Carbonara, but you could omit the bacon and substitute Chicken. It would be awesome that way also!
Fettuccine with Cream, Basil and Romano
Ingredients
(4 servings)
4 ea Bacon slices; chopped thick
1/2 c Whipping cream
1 x Or:
1/3 c Basil; chopped fresh
1 x Salt and freshly ground pepp
1 x Romano; freshly grated
4 ea Green onions; chopped
1/2 c Parmesan; freshly grated
1/2 c Romano; freshly grated
1/2 lb Fettuccine
1 x Parmesan; freshly grated
Instructions
Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately, passing additional cheese separately. *** My notes: When I made this, I used 1 cup whipping cream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, and substituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightly in butter. I used about 6 ounces of ';Pesto Linguini';, which is a thinner pasta containing basil. We like LOTS of sauce!
As far as the chicken goes, I just flatten out chicken breasts with a mallet, sprinkle with salt, pepper, parsley and grill. I slice or cut them into strips and serve it with Fettuccine.
Start the noodles following the package directions. But don't use salt. This recipe calls for 8 oz. of uncooked noodles.
While the noodles are cooking:
Melt 1/2 cup butter with 1/2 cup cream on low heat in a saucepan. In a separate bowl, combine:
1/4 teaspoon ground white pepper
2 tablespoons chopped fresh parsley
3/4 cup of grated Parmesan cheese (the real stuff, not the stuff in the can). Better quality cheese=smoother sauce.
When the butter is melted, stir the Parmesan cheese mixture into the saucepan with the butter and cream. Keep on low heat, stirring occasionally until the cheese is melted.
When the noodles are finished, strain the water. Pour the noodles into a large bowl. While the noodles are still hot, stir in the sauce.
Put the Fettuccine on a plate and place the chicken strips on top or on the side.
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