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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken and Spinach Fettuccine Alfredo Recipe

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This recipe for Chicken and Spinach Fettuccine Alfredo, by , is from The Cappella Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Debbie Madsen

Category:
Category:

Ingredients:  
Ingredients:  
1 box of Fettuccine noodles
1/2 C butter
3 egg yolks
1 C heavy cream
1/3 cup Romano cheese
Pinch of salt, pepper, nutmeg
1 whole boneless chicken breast
1 lb. fresh spinach

Directions:
Directions:
To make chicken - Lightly salt and pepper chicken breast and place in a skillet with a coating of olive oil.(You can also slice the chicken first - it saves on cooking time - I sometimes use white chicken breast tenders) and then fry chicken until golden and tender. Remove from pan and slice lengthwise. Set aside.
To make spinach - in a skillet, add a little olive oil, and place spinach in skillet. Cover and cook spinach just till wilted. Remove from pan.
Cook Fettuccine noodles according to package directions.
To make sauce - In a deep skillet, combine butter and heavy cream. Add egg yolks, spices, and Romano cheese. Simmer until hot. Add chicken, and spinach. You can add noodles to the same pan or, place the noodles on a platter and pour the sauce over top. Serve with extra Romano cheese.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 Minutes

 

 

 

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