Chicken Fettuccini Alfredo

What do Italians eat on halloween? Fetuccini A-fraid-o 

A pasta lover who doesn't like Alfredo is really not a pasta lover! That used to be my situation back in college but I was liberated today. I figured that when people can't serve the meal you want and how you want it, that becomes an apt time to prepare it yourself. No one can please you as much as you do. I have had conversations with dialogues like - 

Friend: Do you prefer Bolognese to Alfredo?
Me: Bolognese because I haven't had Alfredo.
Friend: Are you really a Chef?
Me: Alfredo's doesn't determine that. 

I decided that would be the last time Alfredo would sound foreign to me hence this post. The most amazing part of it was how delicious it tasted as affirmed by my jazzy friend Simi who dined with me at my apartment's roof top (Yes I do the most). I had to go an extra inch to relish this meal because it was worth the wait! If you were in my shoes or still is, I guarantee this recipe would enthrall you to fall so deeply in love you wouldn't want to get up. For a fact I know the reason I didn't care for it initially was because of the insipid taste. It was always bland and that made me ask for more spices hence, my constant disapproval when offered the "notable" Alfredo. I had to tweak it a little bit for my foodies as that's what we know how to do best. Wrapped it around Broccoli bunch, Watermelon as appetizer, Alfredo as main dish, Banana and Strawberry puree as desert and wine (white wine to be exact) because there's no pasta without it. 

Chicken Fettucini Alfredo: Served in two different ways

The complete plating and presentation.

Ingredients 

• Two tablespoons of butter

• One medium onions finely chopped. (if preferred or in chunks)

• Garlic and parsley powder

• One cup of heavy cream

• One tin of chicken cooking cream

• Broccoli bunch

• 1 sprig of rosemary leaves

• 500g of chicken tenders

• 1 sprig of thyme leaves

• 1 tablespoon of oregano

• Mozzarella, Velveeta and Parmesan cheese shreds

• 1 tablespoon of powdered red chilli 

• 340g Gluten free Fettuccini spaghetti

• Seasoning mix (I am a fan of herbal seasoning as they add flavor to my meals).

• One sweet red pepper 

• Salt to taste.

Directions: Fettuccini

( Some prefer preparing the sauce before the spaghetti, the order doesn't necessarily matter).

• Boil water in a medium pot. Add your pasta once the water starts boiling. I usually break the pasta into two equal parts while some would prefer just tossing it in without breaking it. (your choice). Add 1/4 teaspoon of salt to your fettuccini and stir. After 15 minutes of cooking, sieve the pasta using a colander  and rinse using cold water to remove excess starch deposit. 

• Place the fettuccini pasta back into the pot and add half cup of water and let it cook for about 10minutes until al dente. (cooked as not too soft). Drain the pasta and store in a colander while we prepare the CHICKEN Alfredo.

Directions: Chicken

• Dice the washed chicken into 1/4 parts, season with salt and pepper and boil for 15 mins. You can fry the chicken while making the sauce but I prefer this way because I like my meat well cooked. 

• After 15mins, pour the cooked chicken into a sieve and set aside.

• Place a medium saucepan on medium heat and add 1 tbsp of olive or vegetable oil. Add the chicken, garlic, rosemary, thyme, seasoning mix and stir.

• Sautè the chicken for 10 mins while stirring between intervals.

You could dice the chicken and put it directly into the Alfredo sauce but sautéed chicken yields a juicer chicken and pleasing to the eyes because its golden brown. 

Directions: Chicken Alfredo

• Use a skillet or a cooking pot enough to fit the pasta.
• Heat the butter on a low heat.When the butter is moistly melted, Add the the mozzarella, velveeta and parmesan cheese shreds. whisk briskly until melted.  

• Add the heavy cream, chicken cream and garlic. Bring to simmer while stirring continuously. 

• Whisk/ stir the cheese into the sauce. Add the sautéed chicken, parsley and oregano, bring to simmer and stir.

• Add the pasta and stir using a cooking spoon. Move the pasta around to avoid sticking to the pot. 

• Adjust salt and pepper to taste and serve immediately.

Note: Don't worry if it seems like there is too much sauce. As soon as everything is tossed together, the sauce will start to cling to the pasta and thicken instantly!

Serving: Chicken Fettuccini Alfredo

I decided to be somewhat creative by using the broccoli bunch and parsley for garnishing.

• Steam the broccoli bunch for ~ 5 mins and place in a clean plate (add salt if desired).

• Wrap the chicken fettuccini Alfredo around the broccoli bunch and place on a serving plate. The number and size of wraps depends on the quantity you are willing to eat. I wanted a tangy taste so I added a slice of lemon. 

• You can also decide to serve in the traditional way using parsley and a sprinkle of parmesan to garnish.

There's no pasta without white wine so this happened! (Hold on for the full presentation).

Of course I served this as a three course meal like I mentioned earlier. The desert was my second favorite part of this tasty meal. I made a banana strawberry puree, very easy to recreate. 

Ingredients: Banana Strawberry puree

• 2 Ripe bananas

• 3-4 strawberries

• Sugar

Directions: Banana Strawberry puree

• Simply slice 2 bananas into medium sized chunks and placed them in a serving cup. 

• Cut up the strawberries and add a little sugar to enable crushing it smoothly. 

• Crush the strawberry until almost smooth. 

• Pour into the sliced bananas and serve immediately. 

• Enjoy this three course meal with a glass of white wine and the very colorful desert!

Have a beautiful day!

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source: http://www.jokes4us.com/miscellaneousjokes/foodjokes/pastajokes.html