Chicken Alfredo

One of the easiest dishes to make that gives the impression you’ve slaved away in the kitchen for hours, and probably one of the most popular items at the Olive Garden. 6 ingredients and about 30 minutes gets you a tasty (but extremely unhealthy) dinner.

Choose your favorite fettuccine. If you want to make your own from scratch go for it, but the cost of dried pasta makes it hard to pass up. If you HAVE to use something other than fettuccine go with spaghetti, or even better linguini, but stay away from rotini or rotelle as the shapes will soak up all of the sauce.

The chicken cut is up to you. I used to swear by breast, but recently have been converted to thighs as the most flavorful part.

Put 6 thighs, 3 breasts or equivalent (boned and preferably skinned) into a skillet with a splash of olive oil and a sprinkling of your favorite Italian herbs. I use garlic powder, rosemary, oregano and basil.

Cook over medium heat, turning occasionally. Start the water for your pasta.

About the time the water starts to boil the chicken should be done. Remove from skillet and chop into bite-size pieces.

The Alfredo sauce:
1 stick (1/2 cup) butter … not margarine, butter
1 cup cream
1 cup Parmesan cheese
garlic to taste

Melt butter (if you’re lazy like me just use the same skillet…one less thing to wash) and add the cream. Put the pasta in the water and set your timer.

As the cream starts to simmer add the cheese and garlic. I was out of fresh garlic so I used a spoonful of my in-case-of-emergencies roasted garlic and it came out great.

As the cheese melts it will thicken the sauce. Stir slowly but constantly. Add a bit of black pepper if you like. When it starts to boil immediately remove from heat. By now your pasta should also be done.

Mix the sauce and pasta and top with chicken. Garnish with additional Parmesan and green onions.

Makes 4-6 servings.

Note: Good additions are broccoli or peas & mushrooms.

Smartass Note: It’s Fettuccine, not Fettuccini.

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