COOKING WITH THE SNAP – Fettuccine Chicken Alfredo

Published 3:47 pm Wednesday, April 28, 2021

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Editor’s Note: Let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.

Fettuccine Chicken Alfredo

Boneless, skinless chicken breast or chicken tenders – approximately 1 ½ lbs. cut into small pieces
2 Tablespoons butter
1/2 Cup heavy whipping cream
1/2 Cup low-fat half and half (you may substitute milk for half and half – you may need to add a bit more if it’s too thick)
1/4 Cup fresh parsley (or 2 Tablespoons dried parsley)
1 Garlic clove minced or crushed (or 1/8 teaspoon dried garlic powder)
1 1/2 Cups shredded parmesan cheese

On medium heat, melt butter with garlic in saucepan over medium low heat. Add chicken and sauté until cooked through (165 degrees F internal temperature). Add whipping cream and half and half or milk. Simmer, stirring constantly for approximately 5 minutes. Add cheese stirring until cheese melts. Add parsley. Serve over pasta of choice.

From the Kitchen of Lori Ivey