Kittencals Fettuccine Alfredo Recipes

FETTUCCINE ALFREDO

Steps:

• For the bechamel: In a medium saucepan, melt the butter over medium flame. Add the flour and whisk until the texture of wet sand is achieved. Lower the heat to low, add the cloves and nutmeg and cook for 2 minutes. Slowly whisk in the whole milk and bring the sauce to a simmer. Cook for 3 minutes, season with salt and pepper and set aside.
• For the fettuccine alfredo: Bring a large pot of water to a boil and season with salt. Add the pasta and begin to cook.
• Meanwhile, in a large saute pan, heat the olive oil over medium heat. Cook the shallots and garlic until soft, about 4 minutes. Add the bechamel sauce, along with 1 cup of the pasta water.
• When the pasta is 80 percent cooked, add it to the saute pan and simmer until the sauce is thickened and the pasta is al dente. Toss with the cheeses and parsley, and season with salt and pepper.

KITTENCAL'S CHICKEN AND MUSHROOM ALFREDO

Steps:

• In a 4-quart heavy pot or a large skillet that is equivalent or close to that size, heat oil over medium heat; add in the chicken breast and season lightly with salt and pepper; cook on all sides until just done (about 8-10 minutes, do not overcook or the chicken or it will be dry) remove to a large bowl.
• In the same skillet melt 2 tablespoons butter over medium heat; add in mushroom slices and sauté until browned (about 10-12 minutes) transfer to the bowl with the cooked chicken; set aside while cooking the pasta and preparing the sauce (or you may cover and chill for up to 24 hours).
• Cook the pasta in a large pot of boiling salted water until just al dente (don't overcook pasta) drain but do not rinse.
• Place cooked pasta in a large bowl and toss with 2-3 tablespoons oil or butter to prevent sticking; set aside.
• For alfredo sauce; wipe the skillet clean, then melt 4 tablespoons butter over medium heat.
• Add in thyme, cayenne pepper and fresh garlic; stir for 2 minutes.
• Add in flour and stir for 1 minutes.
• Add in the half and half cream and whipping cream; bring to a simmer over medium heat stirring constantly.
• Reduce heat to low then mix in Parmesan cheese; cook stirring over low heat until heated through and bubbly.
• Season with seasoned salt or white salt and black pepper to taste.
• Add/mix in the cooked cubed chicken and mushrooms; cook stirring for about 10 minutes until heated through.
• Spoon the sauce over the cooked pasta and toss, then sprinkle more Parmesan on top.
• This sauce will thicken upon standing.

BEST EVER FETTUCCINE ALFREDO

Steps:

• Bring a large pot of salted water to a boil.
• Add fettucine pasta and cook for 8 to 10 minutes or until al dente and drain Melt butter in a large skillet and add chopped garlic.
• Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic Pour about 1/4 cup of the heavy cream into a small bow.
• Add the egg yolk and beat together and put aside.
• Pour the remaining cream into the frying pan.
• Increase the heat to medium-high.
• As the cream starts to boil, mix rapidly using a whisk.
• Slowly add the cream/egg mixture.
• You do not want the egg to cook.
• Continue beating the cream mixture until all mixed together.
• Add 1 cup of Parmesan cheese and continue to mix the cream.
• Pour in remaining Parmesan and parsley and mix until smooth.
• Immediately remove from stove.
• Serve over cooked pasta.

LIGHTER FETTUCCINI ALFREDO

Steps:

• In a large pot of boiling salted water cook fettuccini until al dente. Drain.
• Combine milk, cubed Neufchatel cheese, butter or margarine, garlic powder, onion powder, minced garlic, and salt. Stir until smooth. Stir in grated Parmesan cheese and cook 2 to 3 minutes, or until blended.
• Toss pasta with Alfredo sauce and serve warm.

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.

FETTUCCINI ALFREDO I

Steps:

• Cook pasta in a large pot of boiling salted water.
• Meanwhile, melt butter or margarine in a saucepan. Stir in flour. Whisk in milk, garlic, and hot sauce; stir until thickened. Stir in cheese.
• Drain pasta. Serve sauce over noodles.

KITTENCAL'S LOWER FAT CHICKEN ALFREDO FETTUCCINE

Steps:

• In a large skillet melt 1 tablespoon butter over medium-high heat.
• Add in cubed chicken, onion, garlic, cayenne pepper and seasoned salt; saute until the chicken is no longer pink.
• Stir in flour until blended (about 1 minute).
• Slowly stir in fat-free half and half and Parmesan cheese; cook stirring for 2 minutes or until thickened, then season with black pepper.
• Toss the cooked fettuccine with the sauce mixture.
• Pass more Parmesan cheese at the table.

KITTENCAL'S ALFREDO SAUCE

Steps:

• In a medium heavy-bottomed saucepan melt butter over medium-low heat.
• Add in the garlic and thyme; whisk for about 2 minutes (if your garlic is chopped instead of finely minced cook for 3 minutes watching closely not to burn the garlic).
• Add in flour and stir for 1 minute.
• Add in table cream and heavy whipping cream; bring to a boil and simmer over low heat, whisking constantly until thickened, about 2 minutes (do not allow to boil rapidly).
• Continue to simmer for about 2-3 minutes over low heat stirring continuously until bubbly and thickened.
• Mix in the Parmesan cheese; stir to melt the cheese (about 2 minutes).
• Season with salt and black pepper to taste.
• Serve over pasta and sprinkle with more Parmesan cheese.
• *Note* This sauce is best if eaten right away as it will become thicker upon standing.

CHICKEN FETTUCCINI ALFREDO

Steps:

• In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.