Tuesday, August 13, 2013

chicken florentine alfredo

I just love fettuccine alfredo, don't you?  It's so rich, creamy, and delicious that I have trouble keeping my portion size where it needs to be. 

I have usually bought the jarred alfredo sauce, but I've been less than impressed.  Lately, I decided to see for myself how hard it was to make alfredo sauce from scratch...turns out it's not hard at all! 

This fettuccine alfredo is much more delicious than the jarred version and much more special than what you typically get in restaurants.  I've added spinach (the florentine) as well as bacon and grilled chicken to make it a fabulous one-dish meal!

This dish takes relatively little time or energy.  You begin by cooking an entire package (1 pound) of fettuccine according to package directions.  Make sure you set your timer - you don't want mushy noodles!

Meanwhile, melt a stick of butter into a skillet.

Typically, you would add whipping cream to the butter - whipping cream gives alfredo sauce its rich, creamy consistency and flavor.  But, as usual, I forgot an ingredient...the whipping cream!  Instead, I used whole milk and cornstarch with pretty much the same result.

After cooking your cream and butter for a few minutes to let them thicken, add salt, pepper, nutmeg, fresh spinach, and Parmesan cheese.  Stir until the spinach wilts and the Parmesan has melted.

Finally, pour your alfredo sauce over your cooked and drained fettuccine noodles.  Top with grilled chicken and crisp bacon pieces for a delicious, one-dish dinner!

Chicken Florentine Alfredo
  • 1 lb. fettuccine
  • 1/2 cup butter
  • 1 cup whipping cream (or 1 cup whole milk plus 1 T. cornstarch)
  • salt and pepper, to taste
  • 1/4 t. nutmeg
  • 2 cups fresh spinach
  • 1 cup grated Parmesan
  • 2 chicken breasts, grilled and sliced
  • 5 slices bacon, crisply cooked and crumbled

Cook fettuccine according to package instructions; drain.  Meanwhile, melt butter on medium-low in a large skillet.  Whisk in whipping cream or whole milk and cornstarch; cook an additional 5 minutes or until thickened.  Add seasonings, spinach, and Parmesan.  Cook and stir until spinach has wilted and Parmesan has melted.  Pour cream mixture over noodles and toss.  Top with chicken and bacon before serving.  Serves 6-8.

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