Fettuccine Alfredo 4 Servings

Fettuccine Alfredo 4 servings

Active Time: 30 min. Total Time: 30 min. Level of Advancement: 1/5

Say goodbye to processed alfredo sauce and prepare alfredo pasta like a real Italian. Are you worried that it will be too difficult and time consuming? You will be greatly surprised. Why? Alfredo sauce is not really a sauce! Just add heavy cream to cooked pasta, along with a few ingredients, stir, and you are done. It is literally that simple!

Ingredients: 1 clove of garlic - peeled and grated 1 Cup of grated parmesan Protein: Pinch of ground nutmeg 2 large chicken breast - skinless and boneless * ½ TSP of salt 2 TBSP of Extra Virgin Olive Oil ½ TSP of ground pepper - ideally freshly ground Juice from 1 of the lemon 3 cloves of garlic - peeled and grated Final touch: ½ TSP of salt 4 TBSP of grated parmesan or parmesan shavings ½ TSP of ground pepper - ideally freshly ground Salt and pepper- ideally freshly ground

* Or two fillets of salmon (skinless) or skip the Tools: protein. Measuring Spoons & Measuring Cups Large Stock Pot or Sauce Pot (about 8 QT or Fettucine alfredo: more) 4 servings of fettuccine, tagliatelle, spaghetti, Colander or Strainer linguine fini, or another kind of pasta (store- Tongs with Heatproof Silicone Tips or Regular bought or recipe here). Tongs 4 TBSP of frying oil – adjust if needed Large Stir Fry Pan - Wok or Large Sauté Pan (12" Optionally: 1 cup of peas - fresh (or defrost in or more) microwave) Small Hand Grater or Garlic Press (for garlic) 2 cups of warm heavy cream

Directions:

1. Protein preparation:

1.1. Make sure that the chicken breasts are properly rinsed under cold water and the unwanted parts are removed.

1.2. Cut chicken breasts into ¼ thick strips (or any other desired shape) with a sharp knife and place it into a medium mixing bowl.

1.3. Add:

2 TBSP of Extra Virgin Olive Oil Juice from one large lemon 3 cloves of garlic - grated ½ TSP of ground pepper ½ TSP of salt

Thoroughly stir together with a spatula until fully incorporated (about 1- 2 minutes).

1.4. Cover with plastic wrap and let marinate for about 15 - 30 minutes on the countertop until you prepare other parts of the meal. Make sure that the temperature in the room doesn’t go over 72° F.

2. Pasta preparation:

A. Cook your pasta (follow the instructions on the box for cooking store-bought pasta) and then drain the water by pouring pasta over the colander.

B. Or prepare and cook homemade pasta (recipe here). Then drain with the colander.

Important: Do not leave pasta to rest in the colander. It is still cooking (because of the hot temperature of the pasta) and you can end up with overcooked pasta. Use the pasta immediately in the next step or place the pasta to cool on a baking sheet if you need more time.

3. Complete the meal:

3.1. Preheat a fry pan on medium=high heat with 4 TBSP of frying oil and add:

Chicken breasts from the previous step (together with the marinade)

Stir fry with occasional stirring until it is fully cooked (about 4 - 5 minutes).*

3.2. Optimally add:

1 cup of peas

And cook for additional 30 seconds.

3.3. Reduce heat to medium and add:

Cooked pasta

Sauté for about 1- 2 minutes while constantly turning with tongs (to prevent sticking).

3.4. Take the pan off the burner (but leave the pasta in the pan) and add:

2 cups of warm heavy cream 1 clove of garlic – grated 1 cup of grated parmesan Pinch of ground nutmeg ½ TSP of salt ½ TSP of ground pepper

Thoroughly stir together using tongs.

3.5. Taste and add salt or pepper if needed.

4. Place pasta in the center of the plate using tongs (try to create a twist effect during plating), and sprinkle with grated parmesan and freshly ground salt and pepper.

* You should have an easy time to determine if the meat is cooked since it is cut into small pieces. If you are not sure by looking, just simply cut a random piece in the middle. See section “Recommended and Safe Internal Temperatures” here.