On days that my son has swim meet I always ask him what he would like to have for early dinner.
Last week was Chicken Alfredo with pasta.
I always clean my chicken with lemon or vinager, rinse and pat them dry and then seasoned with your favorite seasoning mix, I wrapped bacon around each boneless thigh and sauteed them in grape seed oil.
Recipe
1 pound dried fettuccine pasta
6 tablespoons unsalted butter
2 shallots, minced, or 2 tablespoons of minced onion
2 garlic cloves, minced
1 cup heavy cream
1 cup finely grated Parmesan cheese (Parmigiano-Reggiano)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
fresh parsley, for garnish, optional
Makes 6 servings.
Recipe can be reduced in half, and it SHOULD be reduced in half if you’re serving FEWER than 6 people – because Alfredo sauce is best served fresh, without reheating.
1) Bring a large pot of water to boil and cook the fettuccine in boiling salted water until al dente. Drain and reserve 1/4 cup of the pasta cooking liquid. You can actually reserve more than 1/4 cup of the pasta water in case you need to thin up the sauce later.
2) While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add minced shallot (or 2 tablespoons of minced regular onion) and minced garlic and saute until tender. Add 1 cup heavy cream and bring to a boil. Cook for a minute. Remove from the heat.
3) Add the pasta + 1/4 cup reserved pasta cooking liquid to the saucepan with the butter-cream sauce. Add the butter-cream mixture and half of the Parmesan cheese (1/2 cup) and toss to combine thoroughly – over medium heat. Stir the sauce constantly so that it doesn’t stick to the bottom of the pan. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.
