Chicken and Shrimp Alfredo

Ok..

SUE? Anna?/

Who has a recipie for me?

You just got me very hungry....

Here is one for Chicken Alfredo...just add shrimp too and you're good to go!


CHICKEN ALFREDO
Serves 4

You can vary the taste of this dish by the way you cook and add the chicken.
The chicken breasts can be grilled and served on top of, or beside the Fettucine Alfredo, or cut in morsels, sautéed or grilled until just done, then mixed with the fettucine and sauce at the end.
You can use fettucine, taglietelle, mostaccioli, penne or farfalle pasta.


2 skinless chicken breasts, cut in slices about 1/4 ' thick then in bite-size morsels
6 or so leaves of sage
1 cup broccoli florets, steamed (optional)
1 red pepper, seeded, coarsley diced, sautéed in olive oil or butter (optional)
8 oz pasta (fettucine, tagliatelle) or 12 oz (3/4 package) penne, etc. (Fettucine is heavier).
4 tablespoons unsalted butter, at room temperature (or 2 of olive oil for sauteeing the chicken and 2 of butter for the sauce)
1 cup freshly grated Parmigiano Reggiano (Parmesan), at room temperature, plus extra cheese to pass at the table
1 1/4 cup heavy cream
salt and freshly ground pepper (use white pepper if you have it)
a pinch of grated nutmeg

SET the pasta water to boil.

IN a pan large enough to hold all the ingredients, sauté the chicken in 2 tablespoons of butter or good olive oil until lightly browned. Set aside in a warm place.

COOK the pasta. Remember to reserve some of the cooking water to moisten your chicken Alfredo if it is too dry.

ADD the heavy cream, 2 tablespoones of butter and 1/2 cup Parmesan cheese to the same pan. Keep cooking on low-medium heat, stirring occasionally until the mixture reduces slightly and thickens.

ADD pinch of nutmeg, 3 - 4 leaves of sage, salt and pepper to taste. Stir.

ADD the cooked chicken and optional ingredients and mix again. Taste for salt. Add a TBSP or two of the pasta cooking water if too dry.

ADD the cooked and well-drained pasta to the sauce. Mix well with a wooden spoon.

TURN into a warmed serving bowl, or directly onto warmed plates.

VARIATION: Turn pasta mixture into a baking dish, sprinkle 1/2 cup Parmesan cheese on top, and set under broiler for about 30 seconds, until flecked with brown (2nd picture).

Teresa, thanks Chubsie is now hungry.

it is essential to use freshly grated Parmesan, as store-bought grated parmesan is usually a poor substitute.




1 1/2 cups heavy cream

2 1/4 cups freshly grated Parmesan cheese

1/4 cup chopped fresh flat-leaf parsley

1 lb. dried fettuccine

Freshley grated Parmesan cheese, to serve

Salt and pepper (to taste)




Place the cream in a heavy-bottomed saucepan and bring to a boil. Gradually whisk in the Parmesan. Add the parsley, salt and freshly ground black pepper and stir until well combined.


Meanwhile, bring a large saucepan of salted water to a boil. Add a splash of oil to stop the pasta from sticking and cook the fettuccine according to the manufacturer's instructions. Drain well and toss with the cream sauce. Serve with freshly grated Parmesan on the side


You can add grilled chicken and shrimp..

Here is my receipe for Shrimp Alfredo.

SHRIMP ALFREDO
1 tsp. salt
2 tsp. corn oil
2 tsp. butter
1 clove garlic
Sm. chopped onion
1 lb. shelled deveined shrimp
1 tsp. dry parsley
2 sticks butter
1 pt. lite cream (or half & half)
1/4 c. dry white wine
1 lemon
12 oz. fresh pasta
1/2 lb. grated Parmesan cheese
Start boiling water for pasta. Use a large pot. Add salt and oil to water. While the water is heating, put butter in a large frying pan. Turn on low flame. Heat butter until it melts. Add the garlic and onion. When garlic and onion are tender, add the shrimp. Toss often.

Meanwhile, in a medium saucepan on a very low flame, add butter. After butter is melted, add cream or half and half and stir. Put on simmer. When the shrimp starts turning pink, add white wine and squeeze the lemon over shrimp. Toss and cook for 1 minute. Don't overcook. Turn off flame and cover. Add pasta to boiling water. Add Parmesan to melted butter and cream. Stir often while pasta is cooking. (Fresh pasta shouldn't take more than 3 minutes to cook. Follow directions on package.)

Add more Parmesan for a thicker sauce, less for thinner sauce. Drain pasta in colander. Put the pasta back in large pot, add shrimp and sauce. Toss thoroughly. Transfer to serving dish and sprinkle parsley over top. Serve with a tossed salad and Italian bread. Serves 2 to 4.

SHRIMP AND CHICKEN FETTUCCINE ALFREDO




1 lb. shrimp (med. or lg.), cleaned, peeled and deveined, and cooked
1 lb. Florentine fettuccine noodles, cooked according to directions
1 to 2 lb. boneless chicken breasts, cooked and cubed
1 pt. half & half or light cream
1 egg yolk
1 stick sweet cream butter
1/2 c. Parmesan cheese
To make Alfredo Sauce: Melt butter in a small saucepan. Place half & half in a small bowl. Add yolk. Hand beat until mixed well. Add Parmesan cheese and heat through. Do NOT bring to boil. Cream will curdle.

Add sauce to chicken, shrimp and noodles; toss. Place in a lightly greased casserole dish. Sprinkle with additional Parmesan cheese. Broil about 5 minutes or until cheese is lightly browned. Serve with garlic bread and mixed green salad.

Thanks girlies..

Ron will get something COOKED this week!

you're cooking