You are here

Classic Chicken Fettuccine Alfredo

Fettuccine.Inn's picture
<p><a href="http://www.flickr.com/photos/64190947@N03/7785000700/">Image Credit</a></p>
Ingredients
  Chicken stock 1 1⁄2 Cup (24 tbs)
  White wine 1⁄2 Cup (8 tbs)
  Parsley 1⁄4 Cup (4 tbs), chopped
  Shallots 2 , chopped
  Fettuccine 8 Ounce (Preferably Whole Wheat)
  Whole wheat 8 Ounce
  Evaporated milk 1⁄4 Cup (4 tbs)
  Evaporated skim milk 1⁄4 Cup (4 tbs)
  All purpose flour 1 Tablespoon
  All-purpose flour 1 Tablespoon
  Parmesan cheese 2 Tablespoon, grated
  Salt To Taste
  Pepper To Taste
  Broccoli 1 1⁄2 Cup (24 tbs), chopped
  Cauliflower 1 1⁄2 Cup (24 tbs), chopped
  Mushrooms 1 Cup (16 tbs), sliced
  Frozen peas 1⁄4 Cup (4 tbs)
  Peas 1⁄4 Cup (4 tbs) (Fresh / Frozen)
  Carrot 1 , thinly sliced
  Pepper red 1 , thinly sliced
  Red pepper 1⁄2 , thinly sliced
Directions

MAKING
1) Cook the fettuccine al dente, for about 8 to 10 minutes. Drain and keep aside.
2) In a saucepan, add chicken stock and let it come to a boil. Boil for 3 more minutes until the quantity reduces by half. Let cool.
3) In another saucepan, add wine, parsley and shallots. Let it come to a boil and strain the liquid once it has reduced by half. Discard the vegetables.
4) In a saucepan, add the cooled chicken stock, wine liquid, evaporated milk and flour. While whisking let it come to a boil. Lower the heat and cook for 3 minutes.
5) Remove the saucepan from flame and add parmesan cheese, salt and pepper. Mix well.
6) Cook the broccoli, cauliflower, mushrooms, peas, carrots and red pepper in a pot of boiling water for about 3 minutes or until just cooked. Drain.

SERVING
7) To serve, toss the pasta with the cooked vegetables and sauce in a large bowl. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Pasta
Interest: 
Healthy
Cook Time: 
45 Minutes
Servings: 
4

Rate It

Your rating: None
4.025
Average: 4 (14 votes)