The key to this dish is the sauce, of course, and it’s so tasty and simple to make you will be scratching your head wondering why you used to buy the chalky jarred junk. You can add whatever veggies and protein your family likes to this dish. We used broccoli and leftover grilled chicken. I also like to make this when I need to use up my milk.
Fettucine Alfredo for Four
1 lb. whole wheat fettucine (Barilla if you can find it)
1 stick butter
2 tbsp. olive oil
1/2 c. flour
2 chicken breasts, 1 lb. shrimp or sausage, chopped
About 1 cup of lightly steamed veggies, like broccoli, mushrooms, tomatoes, onions, asparagus, etc.
8-10 cloves of fresh garlic, peeled
1 tsp. italian seasoning (optional)
2-4 tbsp. finely chopped parsley (optional)
3/4 c. freshly grated parmeggano reggiano
1/2 c. mozarella or provolone, grated (optional, but goood)
4c. milk or 3 c. milk 1 c. chicken stock
salt to taste
1 tbsp. freshly ground pepper or more
Bring large pot of water to a rolling boil. If you’re not using leftovers, cook you chicken and lightly steam or sautee your veggies. Salt your pasta water after it’s come to a boil, drop in pasta and cook according to package directions.
Melt the stick of butter in a large saucepan (4 qt.). When melted, whisk in 1/2 c. flour, little by little until you have a pasty, but not dry, mixture. Add liquids (milk/stock) and bring to a boil, whisking a lot at the beginning. Watch this carefully, because milk kind of foams and rises rather than bubble and boil like water does. By this time your milk mixture should be very nicely thickened, but still a little thin for topping noodles with. The cheese will do the rest of the thickening. After the milk has boiled a minute, remove from heat and add most of your cheeses (you can save a little to top your dish if you like). At this point add salt, pepper and italian seasoning.
When pasta is done, drain (save a cup of water if you remember) return to pan, and mix with olive oil to prevent sticking. Add cheese mixture, veggies, chicken. If it’s too thick, add some of that reserved pasta water (chicken stock would also be fine if you forgot). Toss with tongs. Top with cheese and parsley to garnish.
Serve with your family’s favorite salad so you don’t eat so much and have leftovers!