I ate the Fettuccine Alfredo for the first time when we went to New York to celebrate New Year’s Eve.
On the plane we met a couple of girls who were returning from a holiday in Italy.
We immediately made friends and in addition to giving us some tips on what to see “non-touristy” in New York, they invited us to dinner at their home.
Arriving on E 79th St. we were offered a typical Italian style aperitif with a platter of cold cuts and cheeses.
After that we sat down at the table and tasted the Fettuccine Alfredo that Abby prepared especially for us.
They were really fantastic and so I wanted to remake his recipe which was not bad at all!
Ingredients to Fettuccine Alfredo
- 8.8 ounceschicken breast
- 1broccoli (tiny)
- 0.8 cupscooking cream
- 1.7 ouncesbutter
- 3.5 ouncesgrated Parmesan cheese
- 8.8 ouncesegg fettuccini
- q.s.salt
- q.s.water (cold)
Tools
- Chopping Board
- Knife
- Grill
- Pan
- 2 Pots
- Wooden Spoon
- Kitchen tongs
- Bowl
Preparation
▪ Put broccoli in a other pot full of water and cook for 20 minutes.
▪ Boil the water to cook the fettuccine.
▪ Cut the chicken breast into strips and cook on the grill making a little crust.
▪ When the broccoli is cooked, move it to the bowl filled with cold water.
This way it will keep the green color.
▪ Throw the pasta and cook for the time indicated on the package.
▪ Put the butter in a pan and put on low heat.
▪ When the fettuccini are cooked, drain them and put them in the pan.
▪ Add the cooking cream.
▪ Mix it well.
▪ Separate the broccoli tufts and add them to the pasta with the chicken breast.
▪ Mix it well.
▪ Turn off the stove.
▪ Add the grated Parmesan and stir until melted.
▪ The Fettuccine Alfredo are ready to taste!
▪ Enjoy!