Fettuccine Alfredo Soup Recipes

FETTUCCINE ALFREDO SOUP

Steps:

• In a 5- to 6-qt. Dutch oven heat butter and oil over medium-high. Add chicken, half at a time; cook and stir 2 to 3 minutes or until browned. Remove from pan. Add onions and garlic; cook 4 minutes or until onions are tender, stirring occasionally. Add broth. Bring to boiling. Stir in chicken and fettuccine. Return to boiling; reduce heat. Simmer 5 minutes, stirring occasionally. Stir in broccoli. Simmer 5 minutes more, stirring occasionally.
• In a small bowl stir together half-and-half and flour; stir into chicken mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in 1/2 cup of the cheese. Season to taste with salt and pepper.
• Top servings with remaining cheese and basil.

BROCCOLI FETTUCCINE ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large saucepan, bring 1 in. of water and broccoli to a boil. Reduce heat; cover and simmer for 4-6 minutes or until crisp-tender. Drain., In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in Parmesan cheese and broccoli. , Drain fettuccine; top with the broccoli mixture.

FETTUCCINE ALFREDO

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

FETTUCCINE ALFREDO SOUP WITH CHICKEN

Steps:

• Measure broth into a large microwave-safe bowl. Microwave on high for 5 minutes.
• Meanwhile, put the butter in a large pot or Dutch oven over medium heat to melt. While it melts, slice the chicken breasts into ¼-inch slices. Add the chicken to the melted butter. Stir. Mince garlic. Add to the chicken. Stir. Add flour to the chicken and stir.
• When the broth is done heating, add ¼ cup slowly to the chicken mixture. Stir. Add another ¼ cup and stir. Repeat until you've added about half of it. Then stir in the rest of the broth at once and add salt and pepper.
• Increase heat to high and bring the soup up to a boil. Add the fettuccine noodles and reduce heat to a simmer. Cook noodles until cooked through (Read package directions. It's usually 2-3 minutes.), stirring occasionally.
• Remove pot from heat. Stir in three-quarters of the Parmesan cheese and all of the mozzarella.
• Ladle soup into bowls and garnish with remaining Parmesan cheese.

TO DIE FOR FETTUCCINE ALFREDO

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.