"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Fettuccine Alfredo Recipe

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This recipe for Chicken Fettuccine Alfredo, by , is from Jackie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jackie Rowland

Category:
Category:

Ingredients:  
Ingredients:  
2 Tablespoons Butter
2 Tablespoons Flour
1 Cup Liquid (Cream, Milk, or chicken broth, or combo of any of these)
3/4 Cup Parmesan Cheese
Pepper to taste
Optional: add couple Tablespoons of cream cheese for extra creaminess

Directions:
Directions:
Sauce:
Melt butter in small pan, add flour and stir to combine over medium to low heat. Cook 2 to 3 minutes to remove flour taste. Slowly add liquid and stir to combine. Cook and stir until slightly bubbly... This will result in thickness of sauce. Lower heat if needed to stop bubbling and add Parmesan cheese and stir. Continue cooking with frequent stirring til cheese is melted and combined. Season with pepper to taste and salt if needed but the cheese and butter will add saltiness so may not need added salt.
Chicken and pasta:
Cook pasta as box directions and have ready. Chicken can be cooked ahead or cooked just prior to sauce. You can boil the chicken in some salted water. My preference is to place a couple teaspoons of olive oil in fry pan, season chicken with salt, pepper and desired spices and place in pan over medium heat. Place small piece of foil over chicken then place a pan on top to put weight on chicken. Cook, turn over and cook until done. Thickness of chicken will vary the time to doness. You can slice chicken in half prior to cooking for faster cooking. Cool chicken slightly and cut or shredd for meal.
Combine chicken, pasta and sauce to serve.

Preparation Time:
Preparation Time:
30 to 45 minutes

 

 

 

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