Fettucini Alfredo with Chicken, Mushrooms and Artichokes

[Mike Nolan]

Fettucine Alfredo with chicken, mushrooms and artichokes

Yield: 4 servings

Ingredients

2 tablespoons unsalted butter
1 tablespoon oil
1/2 pound sliced mushrooms

Alfredo Sauce:
1/2 cup (1 stick) unsalted butter
1 cup cream (at room temperature)
1 cup grated Parmesan cheese
Ground pepper (to taste)

3/4 cup cooked chicken meat
3/4 cup diced cooked artichoke hearts, well drained
Instructions

A classic Alfredo sauce uses just Parmesano Reggiano, but I like to make this with a mixture of cheeses, such as Parmesan, Romano, Asiago and Provolone.

You can substitute half and half for the cream, but the sauce is more likely to curdle.

Sautee mushrooms in 2 tablespoons of butter plus 1 tablespoon oil.

Melt 1/2 cup of butter over low to medium heat, adding cream slowly as the butter melts. This sauce needs to be stirred frequently from this point on.

Stir in grated cheese and let it melt.

Add ground pepper.

Add in sauteed mushrooms (including the juice) and let cook for a minute.

Add in chopped artichoke hearts and let cook for a minute.

Add in chicken and let it cook until the chicken is warm.

Serve over fettucine noodles. (This quantity of sauce works well with a half recipe of my Egg Noodles pasta recipe.)

Spread the word

      

  

  

[Author]

Posts