How To Cooking Chicken For Fettuccine Alfredo Recipe Olive Garden
Today we’re showing the most famous recipe of chicken fettuccine alfredo, so that you will make dinner easily at thirty minute cook in your kitchen. It’s so creamy and good for health. Actually doesn’t have any cream in it. Chicken fettuccine alfredo is an easy dinner idea and we have loved it for years.
Now I will starting this cooking step by step guide :
At first state by twelve ounces of ferruccine pasta in a large pot of salted water and you must be follow the instruction to the package instructions. Once the noodles are al dente or slightly firm to the bite, you can drain them and set them aside.
Usually while the pasta is cooking, You’ll prep the rest of the ingredients so that the noodles and the sauce are done about the same time.
Thickly slice one pound of white mushrooms, those are give the great sauce flavor.
Then we will finely cut one piece onion and the finer you chop, the easier they’ll disappear into the sauce.
Now mince three large garlic cloves and do not skip the garlic, because of it makes the sauce gourmet.
You could sliced two pounds of chicken breasts into strips and if your chicken breasts are so large like these, where you can cut them in half first horizontally. After cutting all of chicken breasts you mix salt and pepper perfectly.
NOTE: You prepared your deep pan or Dutch oven would works specially FOR IT.
You must be ensure over medium height heat and add two tablespoons of oil.
Once the oil is hot, add the chicken and sauté stirring occasionally for about six minutes or just until cooked through. Remove the chicken from the pan and set it aside.
In the same pan over medium high heat. Add one tablespoons of butter in this pan then sauté the onion for about three or four minutes until it soft.
With the sliced mushrooms and sauté, stirring occasionally for four to six minutes or until the liquid is evaporated and the mushrooms are lightly browned.
Add the minced garlic and stir for forty seconds for it to become fragrant, and then add three and ½ cups of half and half.
Bring that to a light boil and let it cook for about seven about ten minutes or until it’s barely beginning to chicken.
Add the cooked chicken back to the pan, along with ¼ cup of freshly chopped parsley and season to taste. I typically add between ½ teaspoon of black paper.
Now add the cooked and drained pasta back to the pan and stir everything together. Cover with the LID and let it rest for at least twelve minutes or until the sauce coats the noodles.
Ingredients For Chicken Fettuccine Alfredo:
- One Tbsp butter
- 1/4 cup parsley, finely chopped, plus more for garnish
- Two LBS Chicken Breast
- 1/4 tsp black pepper or to taste
- 3/4 lbs fettuccine pasta (or angel hair or vermicelli pasta)
- Three Tbsp olive oil divided
- Three cloves garlic minced
- One lb white mushrooms thickly sliced
- One small onion finely chopped
- One TSP sea salt or to taste, plus more for pasta water
- Three 1/2 cups half and a half
- To substitute half and half, use equal parts of milk and heavy cream