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Wednesday, 24 February 2010 22:11 |
 Photo by Casey Gahagan | The Appalachian
One of my favorite go-to dishes is pasta and Alfredo sauce. It tastes great and it’s easy to make. The one catch with this dish is that it requires the use of a few pans and a bit of multitasking, but it’s nothing too complicated that you can’t handle it!
For this particular recipe, I used chicken, spinach, and fettuccine, but an even easier version is to pick up your favorite fresh tortellini or ravioli from the store and cover them in the sauce (my favorite is Buitoni’s chicken and prosciutto tortellini).
Another nice thing about this sauce is that you can use any type of milk you like -- from skim to heavy cream. Skim will produce a slightly lighter sauce and be a little healthier, but if you want to indulge in a super-rich sauce, use the heavy cream.
Don’t be afraid to add in any other favorite ingredients too -- caramelized onions, mushrooms, garlic, broccoli -- anything will do!
Chicken Fettuccine Alfredo
Serves: 2
Total time: 20 minutes
-1 large chicken breast
-1 package of fresh fettuccine (dried in the box works too)
-2 tablespoons butter
-2 tablespoons flour
-2-3 cups milk
-1 cup chicken stock
-1 cup shredded mozzarella cheese
-1 sprinkle of salt and pepper
-1 bunch of spinach, rinsed and stems removed
Preheat a medium-sized skillet over medium heat with about a tablespoon of olive oil coating the pan.
Slice the chicken breast in half horizontally into two thin slices. Cut into bite-sized cubes. Once the pan is warm, toss the chicken in and sprinkle with salt and pepper. Keep an eye on the chicken while you make the sauce. When the chicken is cooked, remove from heat and cover.
Bring a medium-sized pot of water to a boil with a sprinkle of salt.
In a medium-sized skillet over medium heat, melt the two tablespoons of butter. Be careful to not let it burn.
Add the two tablespoons of flour and whisk until they are mixed. The mixture should be light brown and starting to bubble a little. Whisk constantly for about two more minutes to make sure the flour flavor gets cooked out.
Add a splash of milk (about a quarter cup) and whisk into the mixture. Once that is mixed in, add milk and chicken stock alternately in about half-cup increments, cooking for a few minutes between each addition.
Add the cheese and stir well. Add salt to taste.
Add pasta to water. Cook according to directions on box.
When the sauce is close to the consistency you’d like, stir in the spinach leaves. Add chicken.
Drain pasta. Add to sauce and serve or plate pasta and pour sauce over the top.
If you have questions about any of the recipes or adventures of your own you’d like to share, email me at
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!
Column: CASEY GAHAGAN, Photographer
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