How to Make Healthy Fettuccine Alfredo
Fettuccini Alfredo is a great creamy and cheesy dish, liked by children and adults, alike. If you are looking to make something different for today’s dinner and are confused on what to make, then nothing can be better than considering this recipe. It is really easy to make and does not take more than one hour for a person to prepare and cook the ingredients. It is for sure that your family members will love this idea. Here is how you can make Fettuccini Alfredo.
Preparation time: 30 mins
Cooking time: 30 mins
Total time: 1 hour
Yields: 6 to 8 servings
Utensils: Large skillet, medium skillet, mixing bowl, stirrer, large pot, stove, serving bowl
Ingredients:
Skinless, boneless chicken breast halves – cut into cubes: 6 pieces
Butter, divided: 6 tablespoons
Garlic, minced, divided: 4 cloves
Italian seasoning: 1 tablespoon
All-purpose flour: 1/3 cup
Sliced mushrooms: 1 (8 ounce) package
Salt: 1 tablespoon
Ground white pepper: 3/4 teaspoon
Fettuccini pasta: 1 pound
Onion, diced: 1 piece
Roma (plum) tomatoes, diced: 3 pieces
Half-and-Half: 1 cup
Shredded Colby-Monterey Jack cheese: 8 ounces
Grated Parmesan cheese: 3/4 cup
Sour cream: 1/2 cup
Instructions
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1
First of all, you have to take a large skillet and place it over medium heat. Now put chicken in the skillet before adding in 2 tablespoons butter, 2 cloves garlic and Italian seasoning. Cook for few minutes, until you find that the pinkness of the chicken has completely disappeared. Remove chicken from the skillet and set aside.
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2
Now take a large pot and fill it with water. Add in some salt and place the pot over high heat. Bring the water to boil before adding in pasta. Cook for around 10 minutes. Drain the water and set pasta aside.
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3
Take another skillet and melt 4 tablespoons butter in it. Sauté onion, 2 cloves garlic, and mushrooms for few minutes, until the onions turn transparent. Now you can stir in flour, salt and pepper and cook the mixture for not more than 2 minutes. Gradually add in milk and Half-and-Half and wait until the mixture becomes smooth and creamy. The consistency of this mixture is very important for the overall texture of this dish.
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4
Stir in Parmesan and Colby-Monterey Jack cheeses and wait for the cheese to completely melt. You can now add in the chicken mixture that you had created in the first step, along with tomatoes and sour cream. Take it out in a serving bowl, pouring over cooked fettuccini.
 package
Salt: 1 tablespoon
Ground white pepper: 3/4 teaspoon
Fettuccini pasta: 1 pound
Onion, diced: 1 piece
Roma (plum) tomatoes, diced: 3 pieces
Half-and-Half: 1 cup
Shredded Colby-Monterey Jack cheese: 8 ounces
Grated Parmesan cheese: 3/4 cup
Sour cream: 1/2 cupNext%20stop%3A%20Pinterest "Pin It")