RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2881
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| Recipe Name: |
Chicken Fettuccine Alfredo |
| Source: |
Trisha Yearwood |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2017-05-29
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.97
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| # Sides Included: |
1 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Pound chicken breast, boneless, skinless cut into 1-inch strips
1 to taste salt and pepper
0.25 Cup oil, olive
2 Tablespoons parsley, flat-leaf finely chopped
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Directions:
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, about 8 minutes. Drain and set aside.
Season the chicken with 1 teaspoon salt and some pepper. Dredge in the flour and shake off the excess. Heat the oil and butter in a large saucepan over medium-high heat until the butter melts. Carefully place the dredged chicken into pan. Add the grated garlic. Cook until the chicken is golden brown and cooked through, 4 to 6 minutes. Transfer to a plate and set aside.
Pour the cream into the same pan and bring to a simmer. Stir in the Parmesan. Add the pasta to the mixture and toss to combine. Add the cooked chicken and gently toss. Garnish with the parsley and serve immediately. |
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| Nutrition per Serving: |
| Calories: |
810 |
Total Carbs: |
67.6 |
Net Carbs: |
64.6 |
| Cholesterol: |
98.5 |
Fat: |
45.0 |
Protein: |
30.62 |
| Fiber: |
2.98 |
Sodium: |
109.50 |
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