The best fettucini alfredo recipe?!
haha I'm super bored and am thinking about making that tonight but I don't know a good recipe!.!.!. any suggestions!? Www@FoodAQ@Com
Answers:
This recipe is great! It's not too hard to make and only takes about 25 minutes start to finish!.
8oz uncooked fettuccine pasta
Sauce:
1/2 cup unsalted butter
1/2 cup heavy whipping cream
3/4 cup grated Parmesan cheese
1/2 teaspoon salt
pepper to taste
chopped fresh parsley (if desired, as a garnish)
Cook fettuccine as directed on package!.
Meanwhile in a large skillet, heat butter and whipping cream over medium heat, stirring often, until butter is melted and mixture starts to bubble!. Reduce heat to low!. Simmer about six minutes, stirring often until slightly thickened, then remove from heat!. Stir in cheese, salt and pepper!.
Drain pasta and return to saucepan!. Pour sauce over pasta; toss until well coated!. Sprinkle with parsley!. Enjoy!Www@FoodAQ@Com
8oz uncooked fettuccine pasta
Sauce:
1/2 cup unsalted butter
1/2 cup heavy whipping cream
3/4 cup grated Parmesan cheese
1/2 teaspoon salt
pepper to taste
chopped fresh parsley (if desired, as a garnish)
Cook fettuccine as directed on package!.
Meanwhile in a large skillet, heat butter and whipping cream over medium heat, stirring often, until butter is melted and mixture starts to bubble!. Reduce heat to low!. Simmer about six minutes, stirring often until slightly thickened, then remove from heat!. Stir in cheese, salt and pepper!.
Drain pasta and return to saucepan!. Pour sauce over pasta; toss until well coated!. Sprinkle with parsley!. Enjoy!Www@FoodAQ@Com
Chicken Fettucini Alfredo:
* 6 skinless, boneless chicken breast halves - cut into cubes
* 6 tablespoons butter, divided
* 4 cloves garlic, minced, divided
* 1 tablespoon Italian seasoning
* 1 pound fettuccini pasta
* 1 onion, diced
* 1 (8 ounce) package sliced mushrooms
* 1/3 cup all-purpose flour
* 1 tablespoon salt
* 3/4 teaspoon ground white pepper
* 3 cups milk
* 1 cup half-and-half
* 3/4 cup grated Parmesan cheese
* 8 ounces shredded Colby-Monterey Jack cheese
* 3 roma (plum) tomatoes, diced
* 1/2 cup sour cream
1!. In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic and Italian seasoning!. Cook until chicken is no longer pink inside!. Remove from skillet and set aside!.
2!. Bring a large pot of lightly salted water to a boil!. Add pasta and cook for 8 to 10 minutes or until al dente; drain!.
3!. Meanwhile, melt 4 tablespoons butter in the skillet!. Saute onion, 2 tablespoons garlic and mushrooms until onions are transparent!. Stir in flour, salt and pepper; cook 2 minutes!. Slowly add milk and half-and-half, stirring until smooth and creamy!. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted!. Stir in chicken mixture, tomatoes and sour cream!. Serve over cooked fettuccini!.
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* 6 skinless, boneless chicken breast halves - cut into cubes
* 6 tablespoons butter, divided
* 4 cloves garlic, minced, divided
* 1 tablespoon Italian seasoning
* 1 pound fettuccini pasta
* 1 onion, diced
* 1 (8 ounce) package sliced mushrooms
* 1/3 cup all-purpose flour
* 1 tablespoon salt
* 3/4 teaspoon ground white pepper
* 3 cups milk
* 1 cup half-and-half
* 3/4 cup grated Parmesan cheese
* 8 ounces shredded Colby-Monterey Jack cheese
* 3 roma (plum) tomatoes, diced
* 1/2 cup sour cream
1!. In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic and Italian seasoning!. Cook until chicken is no longer pink inside!. Remove from skillet and set aside!.
2!. Bring a large pot of lightly salted water to a boil!. Add pasta and cook for 8 to 10 minutes or until al dente; drain!.
3!. Meanwhile, melt 4 tablespoons butter in the skillet!. Saute onion, 2 tablespoons garlic and mushrooms until onions are transparent!. Stir in flour, salt and pepper; cook 2 minutes!. Slowly add milk and half-and-half, stirring until smooth and creamy!. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted!. Stir in chicken mixture, tomatoes and sour cream!. Serve over cooked fettuccini!.
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Fettucine Alfredo
Serves:
4 to 6 servings
1 pound dried fettucine
6 tablespoons unsalted butter
1 shallot, minced
1 cup heavy cream
1 cup finely grated Parmigiano-Reggiano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Fresh parsley, for garnish, optional
Cook the fettucine in a pot of rapidly boiling salted water until al dente!. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid!.
While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat!. Add shallots and saute until tender!. Add heavy cream and bring to a boil!. Cook until sauce has reduced slightly, about 5 minutes!. Remove from the heat!.
Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid!. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly!. Season with salt and pepper, to taste!. Sprinkle with remaining Parmesan and garnish with parsley, if desired!. Serve immediately!.
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Serves:
4 to 6 servings
1 pound dried fettucine
6 tablespoons unsalted butter
1 shallot, minced
1 cup heavy cream
1 cup finely grated Parmigiano-Reggiano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Fresh parsley, for garnish, optional
Cook the fettucine in a pot of rapidly boiling salted water until al dente!. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid!.
While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat!. Add shallots and saute until tender!. Add heavy cream and bring to a boil!. Cook until sauce has reduced slightly, about 5 minutes!. Remove from the heat!.
Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid!. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly!. Season with salt and pepper, to taste!. Sprinkle with remaining Parmesan and garnish with parsley, if desired!. Serve immediately!.
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Ingredients
1 pound dried fettuccine
6 tablespoons unsalted butter
1 shallot, minced
1 cup heavy cream
1 cup finely grated Parmigiano-Reggiano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Fresh parsley, for garnish, optional
Directions
Cook the fettucine in a pot of rapidly boiling salted water until al dente!. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid!.
While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat!. Add shallots and saute until tender!. Add heavy cream and bring to a boil!. Cook until sauce has reduced slightly, about 5 minutes!. Remove from the heat!.
Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid!. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly!. Season with salt and pepper, to taste!. Sprinkle with remaining Parmesan and garnish with parsley, if desired!. Serve immediately
Www@FoodAQ@Com
1 pound dried fettuccine
6 tablespoons unsalted butter
1 shallot, minced
1 cup heavy cream
1 cup finely grated Parmigiano-Reggiano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Fresh parsley, for garnish, optional
Directions
Cook the fettucine in a pot of rapidly boiling salted water until al dente!. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid!.
While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat!. Add shallots and saute until tender!. Add heavy cream and bring to a boil!. Cook until sauce has reduced slightly, about 5 minutes!. Remove from the heat!.
Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid!. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly!. Season with salt and pepper, to taste!. Sprinkle with remaining Parmesan and garnish with parsley, if desired!. Serve immediately
Www@FoodAQ@Com
cooks!.com is greatWww@FoodAQ@Com