Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, fettuccine alberto (because they are kind of like alfredo, but different). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Fettuccine Alberto (because they are kind of like Alfredo, but different) is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Fettuccine Alberto (because they are kind of like Alfredo, but different) is something that I’ve loved my whole life.
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To begin with this particular recipe, we have to 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 cook it.
The ingredients needed to make Fettuccine Alberto (because they are kind of like Alfredo, but different):
- Make ready 1 lb fettuccine (homemade or store bought)
- Take 2 skinless, boneless chicken breasts, cubed
- Get 1 tbsp olive oil
- Get 3 oz butter
- Get 1 tbsp fried onion bits
- Get 1 tsp dried garlic
- Take 3.5 oz grated Parmesan cheese
- Make ready to taste salt / pepper
- Prepare to taste dried basil, to garnish
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Steps 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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