Chicken Fettuccine Alfredo from Scratch

Jars of Alfredo sauce available from the grocery store are pretty traditional because they are so simple and easy, but after using a jar in my meal the other day - I wasn’t too impressed, as it didn’t hit the spot as much as I would have liked. Therefore, the other night I set out to create my own Alfredo sauce from scratch.

Like I usually do, I’ve tweaked the recipe slightly for health reasons – simple modifications such as reducing the butter – well, in this case, reducing it to zero- as well as adding a few complementary additions which you’ll find listed at the end of this hub. I hope you enjoy reading about this Gourmet Chicken Fettuccine Alfredo from scratch as much as I enjoyed eating it – Here’s to you!

6 T butter (low fat version is omit the butter and substitute with a good olive oil – very delicious and I might add that I have ONLY tried this recipe with zero butter- your choice though!)

1 onion, diced

1/3 cup flour

1 teaspoon salt

¾ teaspoon pepper

3 cups milk

1 cup half and half

8 ounces cheese

½ cup sour cream

4 cloves garlic

1 pound chicken cut into small pieces

1 pound Fettuccine pasta

Parsley for garnishing

Yield: 8 servings

In skillet combine chicken, 2 tablespoons butter or oil and 2 cloves garlic; remove from skillet after chicken is cooked. (Alternative- use refrigerated chicken previously cooked – I used chicken grilled the night before – makes this recipe must easier and quicker to make)

Melt 4 tablespoons butter or olive oil in skillet and sauté onion and 2 cloves garlic until onions are transparent. Stir in flour, salt and pepper. Cook 2 minutes.

Slowly add milk and half and half. Stir until smooth and creamy.**

Stir in cheese until melted. Stir in chicken mixture, sour cream and pasta. Mix together well. Wait a few minutes and then serve. Voila!

** If Alfredo sauce is milky and lacks substance, this is typically do to not adding enough cheese or sour cream. Simply compensate by adding a bit more of either or both of these items, slowly.

Get a good wine. The wine I had was no good- I was drunk off one sip. This is not cool; I like to finish my glass! It was like two sips and I’m tipsy, stumbling over my feet and spilling éclair filling onto my comfy slippers. Totally un-cool. Get a good wine and it will complement this meal delightfully.

Garlic bread can be added to this dish by mincing up a few cloves of garlic, mixing in some olive oil in a small bowl and using this mixture to spread across a few pieces of bread, cut into halves or quarters. Bake for 5-10 mins depending on preference.

Some vegetables help offset the not-so-healthy main course! Whip up a salad of romaine lettuce, tomatoes, cucumbers, peppers and a nice dressing and you’ve got yourself a full-blown meal.

All good things must come to an end…but not yet!

*If you’re wondering what is for desert, I think I spoiled the surprise back in the wine section with the éclair filling mishap. Frozen éclairs are delicious (take a few out of the fridge prior to beginning preparation for the meal as to let them fully thaw out) and they are a great end to a perfect meal.

This is my 2nd hub in the 30 hubs in 30 days challenge.