Mom’s Chicken Fettuccine Alfredo
Not my Mom, Natasha's Mom. Chicken, pasta, and Alfredo sauce, I'm in! This is a light sauce, not heavy or rich like a typical Alfredo sauce. On my to cook list for sure.
Ingredients
- 1 kilo chicken breasts, sliced into strips
- 350 grams Fettuccine pasta
- 500 grams fresh mushrooms, thickly sliced, button, Shiitake, or Straw
- 1 onion, finely diced
- 3 cloves garlic, smashed and finely minced
- 1 3/4 cups milk
- 1 3/4 cups heavy cream
- 1/4 cup fresh parsley, finely chopped
- 5 tablespoons olive oil, divided
- 1 tablespoon butter
- salt and pepper, to taste
Instructions
- Bring a pot of salted water to a boil then add the pasta and cook until just tender, drain then set aside.
- In a large pan heat 2 tablespoons of olive over medium heat and salt and pepper the chicken slices well and add to the hot pan and cook until slightly golden brown and cooked through, about 5 minutes. Remove the chicken from the pan to a plate and cover with a lid to keep it warm.
- Using the same pan on medium high heat, add the remaining oil and the butter, when hot add the onion and cook for about 3 minutes or until soft, then add the mushrooms and cover, stir often and cook until soft, about 4 to 7 minutes. Add the garlic and stir continuously and cook for 30 seconds more. Now add in the milk and cream and simmer for 5 to 8 minutes, sauce should just bare be starting to thicken (it thickens slightly more when it is rested afterwards).
- Add the chicken and parsley to the pan and season with salt and pepper to taste. Mix the chicken into the sauce. Add the pasta and mix into the sauce to coat. Heat the pasta and chicken through then remove from heat, cover and let rest for 10 to 15 minutes.
- Stir again to mix and serve.
Notes
Chicken breasts will run about 70 Baht/kilo. For 6 servings, this is about 35 cents per serving.
Variant: Use shrimp, peeled, deveined, and tails removed, in place of the chicken.
This recipe for Mom’s Chicken Fettuccine Alfredo is from Natasha's Kitchen.
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