Tuesday, September 2, 2008

Chicken Alfredo with Fettuccini Noodles

I found this recipe on Allrecipes.com not too long ago and our family loves it. Its a variation of the usual alfredo sauce(with ricotta not usually being one of the key ingredients). So, this has a different flavor! Try it!

1 pound fettuccini pasta
1 1/2 cups butter, divided
1 pound skinless, boneless chicken breast halves - cut into cubes
2 (16 ounce) containers whole milk ricotta cheese
1 pint heavy cream
1 teaspoon salt
1 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain. Melt 2 tablespoons butter in a large skillet over medium heat. Saute chicken until no longer pink and juices run clear. In a large saucepan combine ricotta cheese, cream, salt, Parmesan cheese and remaining butter. Cook over medium heat until well combined, about 10 minutes. Stir in cooked fettuccini and chicken; cook until heated through.

To save time, I use the precooked chicken strips and just throw them in at the end.

1 comment:

-Melissa- said...

Mmmmm....this sounds like something my boys would eat. thanks!