Lisa Rosenberg's Recipe

Chicken Fettucini Alfredo

Category: Recipes

The key to this recipe is stir, stir, stir. The mixture thickens as it cooks. This recipe serves about 4 adults.

3 boneless chicken breasts, cut into strips
1 tbsp olive oil
1 tsp poultry seasoning
1/2 tsp salt
1/8 tsp pepper
1/3 cup dry white wine (optional)
1/2 lb butter (1 stick) plus 1 tbsp, divided
3-5 cloves fresh chopped garlic
2 cups heavy cream
6 egg yolks, stirred but not beaten
1 cup fresh grated parmesan cheese
1 lb fettucini pasta
1 tbsp salt
2 tbsp olive oil
Fresh chopped parsley

Season and cook chicken in olive oil and wine over medium heat in a deep sauce pan until done and wine is mostly evaporated, about 6 minutes. Remove chicken from pan and keep warm. Add the stick of butter to the pan. When butter is melted, add the garlic and cook for 5 minutes. Add the heavy cream and heat thoroughly. Cut in the egg yolks* and stir constantly with a whisk. Add cheese slowly, stirring constantly and reduce heat to low. Simmer while cooking the pasta, stirring constantly. Using a pasta pot, add salt and olive oil to boiling water and cook fettucini according to package instructions. Be sure to use plenty of water or noodles will stick together. Drain pasta (DO NOT RINSE) and return to pot. Add tbsp of butter and mix thoroughly. Plate the pasta, then top with alfredo sauce, chicken strips and fresh chopped parsley. Serve with warm garlic bread.

*Cut in egg yolks by spooning some of the hot liquid into a cup (I reuse the measuring cup that held the cream), then slowly adding the eggs and whisking vigorously. Continue whisking while adding the mixture back to the sauce.