Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, fettuccine alberto (because they are kind of like alfredo, but different). One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Fettuccine Alberto (because they are kind of like Alfredo, but different) is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Fettuccine Alberto (because they are kind of like Alfredo, but different) is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook fettuccine alberto (because they are kind of like alfredo, but different) using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Fettuccine Alberto (because they are kind of like Alfredo, but different):
- Take 1 lb fettuccine (homemade or store bought)
- Take 2 skinless, boneless chicken breasts, cubed
- Make ready 1 tbsp olive oil
- Take 3 oz butter
- Get 1 tbsp fried onion bits
- Prepare 1 tsp dried garlic
- Prepare 3.5 oz grated Parmesan cheese
- Get to taste salt / pepper
- Take to taste dried basil, to garnish
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Instructions to make Fettuccine Alberto (because they are kind of like Alfredo, but different):
- Bring a large pot of salted water to boil, cook pasta until al dente, drain and reserve. Save 1 cup of the cooking water.
- In a large wok, heat olive oil and sautée chicken until cooked and beginning to brown, about 5-8 minutes. Reserve.
- In the same wok, melt the butter and fry the onion and garlic in it until the butter begins to bubble and brown.
- Add the cooked pasta and the chicken, together with the reserved pasta water, and mix energically to combine. The water and the butter will form a nice, silky sauce. Add the Parmesan cheese and keep mixing until the cheese blends in and melts. De-lish!
- Serve with additional Parmesan and a pinch or two of dried basil. Voilá!
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