Chicken Fettuccine Alfredo
- Number of Servings: 6
Ingredients
12 ounces dried fettuccine2 T. unsalted butter1.25 heavy whipping cream1 tsp salt1/8 tsp pepper1/2 cup freshly grated parmesan cheese2.25 cups shredded chicken
Serves: 6
Cook pasta according to package directions.
Meanwhile, in a large saucepan melt butter. Add cream, salt & pepper. Bring to boiling; reduce heat. Boil gently, uncovered, for 3-5 minutes or until mixture begins to thicken. Remove from heat & stir in the 1/2 cup grated Parmesan cheese. Drain Pasta. Add pasta to hot sauce. Toss to combine. Transfer to warm serving dish. Serve immediately. If desired, sprinkle with additional parmesan cheese.
Chicken & Tomato Fettuccine Alfredo: Prepare as above, except stir 1 1/2 cups chopped cooked chicken & 1/4 cup drained oil-packed snipped dried tomatoes into the thickened cream mixture & heat through before adding the 1/2 cup parmesan cheese. (I did this one using a rotisserie chicken i picked up at the grocery. I didn't use the tomatoes just because I didn't have any on hand, but wow - that sounds SO good!)
Shrimp Fettuccine Alfredo: Prepare as above, except stir 12 ounces cooked medium shrimp & 1 tablespoon snipped fresh basil or 1 teaspoon dried basil into the thickened mixture & heat through before adding the 1/2 cup parmesan cheese.
The actual recipe calls for a little less (8 oz pasta, for example) so these nutrition facts are for how i did my dish which you can look at on my blog:
https://melissavenable.blogspot.com/2010/01/fettuccine-alfredo.html
Number of Servings: 6
Recipe submitted by SparkPeople user LISSARAYE.
Cook pasta according to package directions.
Meanwhile, in a large saucepan melt butter. Add cream, salt & pepper. Bring to boiling; reduce heat. Boil gently, uncovered, for 3-5 minutes or until mixture begins to thicken. Remove from heat & stir in the 1/2 cup grated Parmesan cheese. Drain Pasta. Add pasta to hot sauce. Toss to combine. Transfer to warm serving dish. Serve immediately. If desired, sprinkle with additional parmesan cheese.
Chicken & Tomato Fettuccine Alfredo: Prepare as above, except stir 1 1/2 cups chopped cooked chicken & 1/4 cup drained oil-packed snipped dried tomatoes into the thickened cream mixture & heat through before adding the 1/2 cup parmesan cheese. (I did this one using a rotisserie chicken i picked up at the grocery. I didn't use the tomatoes just because I didn't have any on hand, but wow - that sounds SO good!)
Shrimp Fettuccine Alfredo: Prepare as above, except stir 12 ounces cooked medium shrimp & 1 tablespoon snipped fresh basil or 1 teaspoon dried basil into the thickened mixture & heat through before adding the 1/2 cup parmesan cheese.
The actual recipe calls for a little less (8 oz pasta, for example) so these nutrition facts are for how i did my dish which you can look at on my blog:
https://melissavenable.blogspot.com/2010/01/fettuccine-alfredo.html
Number of Servings: 6
Recipe submitted by SparkPeople user LISSARAYE.
Nutritional Info Amount Per Serving
- Calories: 496.4
- Total Fat: 17.8 g
- Cholesterol: 93.8 mg
- Sodium: 786.2 mg
- Total Carbs: 43.4 g
- Dietary Fiber: 2.0 g
- Protein: 35.3 g
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