FETTUCCINE ALFREDO
I absolutely adore the simplicity of this recipe. It's perfect for a midweek dinner, as you get honestly get it on the table in under half an hour. It has that gorgeous charm of so many Italian recipes, where the ingredients list may be small, but the flavour is turned up to maximum.
INGREDIENTS
Serves 4
250g fettuccine pasta
2 chicken breasts, thinly sliced
2tsp dried mixed herbs
1/2tsp onion granules
1/2tsp garlic granules
1/2tsp smoked paprika
1/2tsp salt
1/4tsp freshly ground black pepper
Olive oil
25g butter
4 garlic cloves, finely chopped
225ml double cream
75g parmesan cheese, grated
METHOD
1
Get a large pan of salted boiling water going on the hob for the pasta.
2
Rub the mixed herbs, onion granules, garlic granules, smoked paprika, salt and pepper into the chicken pieces and set aside.
3
Preheat some olive oil in a large frying pan over medium-high heat. Once hot, add the chicken pieces, and fry all over until nicely browned; thinly slicing the chicken here ensures it cooks nice and quickly. Add the butter and garlic, then cook for another minute.
4
Pour in the double cream and bring to a simmer.
Meanwhile, cook the pasta according to the package instructions. Before draining the pasta, be sure to reserve 1/4 cup (4tbsp) of the cooking water to add to the sauce (this helps the sauce cling nicely to the pasta).
5
Drain the pasta, then add to the sauce. along with the parmesan cheese. Stir until the pasta is nicely coated in the sauce. Season with some more black pepper to taste, and serve!
Serving Suggestion
This dish is wonderfully rich, so I would recommend eating it as is. You also won't need large portions, as it's surprisingly filling, hence the small quantity of pasta.
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