Wednesday, February 17, 2010

Chicken Fettucine Alfredo

This is a blend of various recipes I've found. I love the garlicy-ness of it. (It's a new word. Try it.) Serve it with my Olive Garden-ish Salad and pretend you're not at home.

6 oz uncooked fettuccine
1 lb chicken breasts, cubed
1 small onion, chopped
2 garlic cloves, minced
½ t salt
1/8 t cayenne pepper
1 T butter

1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper

Cook fettuccine according to package directions. Meanwhile, in large skillet, sauté chicken, onion, garlic, salt and cayenne pepper in butter. Cook until chicken is done. At the same time in a sauce pan, begin the sauce. Melt the 1/2 c butter over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta and chicken to serve. Sprinkle with extra Parmesan if desired.

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