Wednesday,18 October, 2017
Current issue | Issue 1168, (10 - 16 October 2013)
Wednesday,18 October, 2017
Issue 1168, (10 - 16 October 2013)

Ahram Weekly

Sufra Dayma: Chicken fettuccine broccoli in Alfredo sauce

Serves 4 - 6
Ingredients:
2 chicken breasts (4 halves, quartered)
400 gm fettuccine
1 cup broccoli florets
10 - 12 asparagus heads (jarred)
1 tsp freshly crushed garlic
2 tbsp olive oil
Alfredo Sauce:
1 cup cream
1 cup Parmesan (grated)
4 tbsp butter
Salt (to taste) + pepper + pinch of nutmeg (grated)

Method:
Cook fettuccine in a large pan of salted boiling water until al dente.  Drain, keeping aside 100 ml of its waters to mix with pasta.  Heat a cooking pan on high.  Add olive oil and lower heat to medium.  Add chicken and garlic.  Stir to sauté. Cover pan over low heat and allow to cook in its own juices.  Add broccoli and asparagus, just five minutes before chicken is done.  In the meantime, prepare sauce:  Melt butter in a saucepan.  Stir in seasoning.  Add cream.  Stir just to heat, then add Parmesan. Continue stirring until ingredients are well combined and heated through. Add chicken  and vegetable mixture over sauce.  Mix gently then add to fettuccine, stirring slightly to fluff pasta, allowing sauce to pour through.
Serve with grated Parmesan on top, if desired, and a green salad.

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