I am talking about pasta sauce with cream and Parmesan cheese. And no, I don't mean the stuff that comes in jars you can get in the supermarket. That sauce is too thick, too fat and not really tasty. What I am thinking about is rich, delicious cheese sauce that is full of goodness and that you can only create in your very own kitchen.
I make a very yummy chicken and broccoli Alfredo that has become a hit in my family. Not only is it delicious, but it is also very easy to make, and it doesn't need a lot of clean-up afterwards since everything is made in just one pot. Can it get better than this?
Ingredients: (I'm usually not too picky with the right measurements here)
12 oz. broccoli florets, cut into bite-size pieces
1 boned, skinned chicken breast half, cubed
8 oz. fettuccine
¾ to 1 cup heavy whipping cream
about ½ cup freshly shredded Parmesan cheese
kosher salt and pepper
1. Bring a large pot of salted water to a boil. Cook broccoli until tender and bright green, 2-3 minutes. Using a slotted spoon, transfer to a colander, leaving water in pot. Add chicken to pot; cook until opaque, 2-4 minutes. Transfer to colander with broccoli.
2. Cook pasta in same pot of water until just tender to the bite, about 10 minutes. Reserve ½ cup pasta water; drain pasta.
3. Simmer cream, reserved ½ cup water, and ½ cup Parmesan in same pot over medium heat, stirring often. Add broccoli, chicken, and pasta, stirring to combine. Season to taste with salt and pepper. Serve with additional Parmesan on the side.
As I said, super easy. For the cheese I usually take Parmiggiano Reggiano Stravecchio which is a Parmesan from Italy that is aged 3 years. You can find it at Trader Joe's; it doesn't cost an arm and a leg, but is still a pretty good Parmesan. It is a hard cheese that you have to grate yourself (and it will fall apart while you do that!). It doesn't make the sauce quite as creamy since it doesn't melt very easily - but the taste is heavenly! Don't forget to grate some of the cheese on top of your dish!
Buon appetito!
Yummo. Minus the chicken my vegetarian self loves that dish - and makes similar versions.
ReplyDeleteohhh yummy,,,,will try it. I had to catch up on your blog...I have been missing in action the last month or so...life gets in the way of fun sometimes:) wow, girl you have been snapping some gems....fabulous work as I scrolled down.
ReplyDeleteI think I will like it better since the cheese doesn't melt!
ReplyDeleteI hope I can find this Italian Parmesan-yummy.
I have a wonderful alfredo recipe. I think mine has a lot of butter! I haven't made it in a long, long time.
ReplyDeleteI also really like carbanara! But oh so rich.
Rinda
You have no idea how the timing of this recipe is just perfect for me, Carola. I have a couple of chicken breasts in the freezer I need to thaw and fix into a special meal...and now that I've seen this post, I'm reminded of how much I LOVE LOVE LOVE Alfredo!!! THANK YOU.
ReplyDeleteI make a very similar meal, sometimes with salmon pieces, sometimes with chicken. I shake Schwartz Lemon Pepper seasoning over the fish or chicken and it is delish. Certainly adds to the dish. Try it if you can get it!
ReplyDeleteHameln is a lovely place and my Dad was stationed there during WW2. We made a sentimental journey tracing the places he talked about and took some memorabilia to the museum. We tried to find the family of the friends he made with no luck. The family ran a "Damen und Herren Friseur" and Dad traded his cigarette ration (he didn't smoke) for fresh food and gave his chocolate to their little daughter, Hildegart Zeigel. He told me so many lovely tales.
Have a great trip there.
Jo x
I will take the food and the Italian man! LOL! Great yummy post!
ReplyDeleteMy friend, you asked where I got the Harp idea? As I always say, everything I paint comes from inside of me. That was the first Harp I have ever painted. For some reason, I was meant to paint it ;o)