And here’s another extremely easy recipe! Who said cooking was complicated? This is one more recipe from Emeril Lagasse, I just love this man, his recipes rock! He has helped me feed my friends and family for a couple of decades. You can make this Alfredo sauce with any kind of pasta, and with any kind of protein, or no protein at all of course. It’s simple and delicious, enjoy!
Chicken Alfredo
What you’ll need:
1 pound chicken breast
Italian seasoning
1 pound fettuccine
1 stick unsalted butter
2 cups heavy cream
1 shallot, chopped
8 ounces Parmigiano/Romano cheese
salt and pepper
Prepare the Fettuccine according to the directions on the box. Conserve 1/2 cup of the water you cook the pasta in.
Cut the chicken into small pieces and season them with Italian seasoning. Panfry the chicken in Canola oil for about 5 minutes, then cut them into smaller pieces and return them to the pan and fry for another 5 minutes.
Cut the chicken into small pieces and season them with Italian seasoning. Panfry the chicken in Canola oil for about 5 minutes, then cut them into smaller pieces and return them to the pan and fry for another 5 minutes.
Melt the butter in a large sauce pan. Add the chopped shallot and cook until translucent. Add heavy cream and bring to a boil. Reduce heat and simmer for 5 minutes. After draining the pasta return it to the pot and add the 1/2 cup of pasta water back to it. Then add the cream butter mixture, chicken and cheese to it and mix well. Add salt and pepper to taste . If you like, please do add more cheese! Decorate with fresh parsley if desired.Bon Apetit!
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