HOMEMADE CHICKEN FETTUCCINE
This chicken alfredo recipe is really unique as it doesn't use a thickening agent, and is very versatile!
Provided by Torrerizor
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles.
Nutrition Facts : Calories 790.7 calories, Carbohydrate 46.3 g, Cholesterol 244.6 mg, Fat 43.9 g, Fiber 3 g, Protein 53.3 g, SaturatedFat 25.9 g, Sodium 723.3 mg, Sugar 3 g
HOMEMADE FETTUCCINE
This homemade fettuccine recipe will give you a real taste of Italy. No pasta maker required! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 1-1/4 pounds.
Number Of Ingredients 3
Steps:
- Combine 3-1/2 cups flour and salt in a large bowl. Make a well in the center. Pour water into well and stir together, forming a ball., Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking to surface and hands (dough will be stiff). Shape into a rectangle; cover and let rest for 30 minutes., Divide dough into fourths. On a floured surface, roll each portion into a 16-in. x 8-in. rectangle. Dust dough with flour to prevent sticking while rolling. Cut crosswise into 1/8-in. slices. Separate noodles onto clean towels; let dry overnight (let dry in the shape the noodles will be stored in). Package dry pasta., To cook fettuccine: Fill a Dutch oven three-fourths full with water. Bring to a boil. Add noodles; cook, uncovered, until tender, 8-10 minutes. Drain.
Nutrition Facts : Calories 210 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 43g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.
TO DIE FOR FETTUCCINE ALFREDO
This is a recipe that I created by modifying my mother's recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time! I get nothing but rave reviews when I make this dish. I must warn you, this recipe is not for the health conscious. Enjoy!
Provided by ERINMARIE
Categories Main Dish Recipes Pasta
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
- In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
- Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.
Nutrition Facts : Calories 964.3 calories, Carbohydrate 84 g, Cholesterol 184.2 mg, Fat 61.2 g, Fiber 3.8 g, Protein 23.7 g, SaturatedFat 37.4 g, Sodium 581.6 mg, Sugar 4 g
HOMEMADE FETTUCCINE ALFREDO
This easy Alfredo sauce is creamy, comforting and coats fettuccine noodles in fine fashion. This recipe is wonderful as is, but sometimes I like to add sliced fresh mushrooms and black olives that have been sautéed in butter and garlic. -Jo Gray, Park City, Montana
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a saucepan, melt butter over medium-low heat. Stir in the cream, 1/4 cup cheese, Romano cheese, egg yolk, salt, pepper and nutmeg. Cook and stir over medium-low heat until a thermometer reads 160° (do not boil). Drain fettuccine; combine with Alfredo sauce and remaining Parmesan cheese. If desired, sprinkle with parsley.
Nutrition Facts : Calories 907 calories, Fat 73g fat (45g saturated fat), Cholesterol 290mg cholesterol, Sodium 835mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 2g fiber), Protein 23g protein.
FETTUCCINE ALFREDO SAUCE
I love this recipe . . . very rich! Found it on the internet. This dish is best served on warmed plates or bowls (keeps the dish from becoming 'goopy').
Provided by Galley Wench
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in large saute pan.
- Add garlic and onions, saute until brown.
- Add broth and cream and reduce for several minutes.
- Slowly add the cornstarch/water mixture stirring until the sauce begins to thicken slightly.
- Do not over thicken as the parmesean cheese will also act as a thickener.
- Add the parmesan cheese, parsley, and salt & pepper.
- Taste test and add more seasoning if needed.
- Combine with fettuccini noodles and toss.
- Serve immediately in warm bowl.
CAPRESE PASTA WITH THAI BASIL
This caprese pasta is the perfect cool and refreshing summer dish. The lemon-infused white balsamic vinegar adds a really nice twist to this classic dish.
Provided by CookingWithShelia
Categories Caprese Salad
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Combine cherry tomatoes, mozzarella balls, olive oil, balsamic vinegar, garlic, and Thai basil in a large mixing bowl; mix well. Season with salt and pepper to taste.
- Drain pasta and top with cherry tomato mixture.
Nutrition Facts : Calories 841.8 calories, Carbohydrate 91.7 g, Cholesterol 44 mg, Fat 41 g, Fiber 4.3 g, Protein 25.5 g, SaturatedFat 12.1 g, Sodium 95.7 mg
HOMEMADE PASTA (FETTUCCINE)
For this recipe I usually need to double it for my family of six. I also use half Durham flour and half white flour instead. It seems to keep the noodles from getting mushy when cooked.
Provided by Elcowgirl
Categories Spaghetti
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Sift the flour and salt into a large bowl; make well in center of flour; add eggs, oil and water. Work liquids into flour with fingers to make a soft dough.
- Knead dough 10 minutes or until dough is soft and smooth. Cover with a DAMP towel and let dough rest at least 15-20 minutes.
- Cut dough into 4 quarters; roll each quarter to a very thin rectangle. Fold each rolled out dough into quarters lengthwise.
- Slice dough across 1/4 inch wide strips.
- Unwind strips and allow to dry on clean dry towels for 1 hour or longer.
Nutrition Facts : Calories 792.8, Fat 9.3, SaturatedFat 2.6, Cholesterol 317.2, Sodium 690.7, Carbohydrate 143.7, Fiber 5.1, Sugar 1.1, Protein 28.8
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