Chicken Alfredo
This Italian pasta dish is popular; with its creamy base and fresh garlic flavor, what's not to like? "Fettucine Alfredo" is most traditional, although at The New Deli, we use rotelle pasta, which cooks up easily. Our version is also lighter than most renditions; if you're looking for an "Olive Garden" style pasta dish, just add a package of cream cheese to this recipe, cut up in small pieces. When cooking fettucine, stir often, as the flat sides of the noodles like to stick together if unattended. Add steamed broccoli and other favorites to this dish for variety. Serves 4 or so.
Ingredients:
- 8 oz. pasta, dry (fettucine or other)
- 1-2 c. cooked chicken
- 1-2 tsp. chopped fresh garlic
- 2 TBS. olive oil
- 2/3 c. cream
- 1/4 tsp. nutmeg (or to taste)
- salt to taste
- fresh grated black pepper
- 1 c. Parmesan
- fresh chopped parsley
To a pot of boiling water, add: > 8 oz. dry pasta
Stir pasta and continue cooking on lower heat, 20 minutes or according to directions. (Different pastas cook in different lengths of time.) Meanwhile, into a ceramic bowl, add: > 1-2 tsp. chopped fresh garlic > 2 TBS. virgin olive oil > 2/3 c. cream > 1/4 tsp. nutmeg (or to taste) > salt to taste > fresh grated black pepper
Microwave the ceramic bowl of ingredients for 3 minutes or so, until heated and garlic is fragrant. To the heated ingredients, add: > 1-2 c. cooked chicken, in chunks > the cooked pasta
Microwave for 1-2 minutes more, then add the parmesan and parsley and toss again: > 1 c. parmesan > fresh chopped parsley
This recipe can be used for leftover pasta; just heat the pasta up along with the first bowl of ingredients, before tossing with the chicken, Parmesan and parsley.
Favorite Quotes
Romans 6:16-18 (MSG):
"But offer yourselves to the ways of God and the freedom never quits. All your lives you've let sin tell you what to do. But thank God you've started listening to a new master, one whose commands set you free to live openly in his freedom!"
