Fettuccine Alfredo used to be one of those things we only got when we ordered out until we learned how easy it is to make.
This version has added grilled chicken, grilled artichoke heart quarters and grilled mushrooms.
All of the versions we saw added frozen drained spinach but we much prefer fresh organic baby spinach so we place a handful in each bowl and it wilts slightly and has a different flavor, in my opinion it is a vast improvement and we know we're getting maximum vitamins and minerals.
For a 12 oz pkg of fettuccine noodles cook and drain according to pkg directions.
While noodles are cooking, grill the chicken and vegetables on an indoor grill - I prefer the Cuisinart Griddler.
At the same time make the sauce- melt a couple tablespoons of butter over medium low heat and add in 3/4 of a pint of heavy cream. When it is hot add in freshly grated Parmesan cheese- we used about a cup (we don't measure so all amounts are approximate. Let it boil while everything else finishes cooking. Season to taste with salt and pepper and a small pinch of nutmeg.
Add the vegetables and chicken in bite sized pieces and stir to coat.
Mix in the noodles.
Serve over raw organic baby spinach in each bowl or on each plate and sprinkle with more freshly grated Parmesan.
Enjoy a fabulous gourmet meal at home for a fraction of the cost.
Posted by Sherry of Loon-atics In The Kitchen
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