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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Fettucine Alfredo Recipe

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This recipe for Chicken Fettucine Alfredo is from Hudson/Parsons Family Cookbook, 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!


Category:
Category:

Ingredients:  
Ingredients:  
1 lb of fettuccini pasta (453 grams)
1/4 cup of butter
1/4 cup of flour
2 cups of milk
4 oz of cream cheese
1 cup of freshly grated parmesan cheese
1 tbsp of fresh parsley chopped
1/2 tsp of garlic powder
1/2 tsp of onion powder
1/2 tsp of salt
1/2 tsp of pepper
1 lb of chicken breast
broccoli (3-4 cups)

Directions:
Directions:
Cook the pasta according to the package directions until "Al Dente". In a frying pan melt butter over medium heat. Add flour and whisk to combine and cook for 30-60 seconds, then slowly add milk, a small amount at a time whisking well between each addition. Cut the cream cheese into small chunks and drop into sauce, stirring until melted and combined. Add the grated parmesan cheese, parsley, garlic powder, onion powder, salt and pepper to the sauce and mix until smooth. Stir in fried chicken cubes and broccoli and cook on low heat until hot. Toss cooked fettuccini with sauce or top pasta with sauce.

Number Of Servings:
Number Of Servings:
5-6 people
Preparation Time:
Preparation Time:
60 minutes

 

 

 

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