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Serves: 2
INGREDIENTS
1/4 lb Fettuccine
2 TBSP Extra Virgin Olive Oil
1 tsp Garlic, chopped
1/2 lb Chicken Breast, grilled, sliced
12 oz. Alfredo Sauce (see below)
2 oz. Parmesan Cheese, grated
2 TBSP Butter, unsalted
Salt and Pepper to taste
2 oz. fresh Spinach
PROCEDURE
- Cook Fettuccine according to package directions.
- In a large saute pan, heat olive oil. Add garlic and cook 20 seconds.
- Add chicken, Alfredo sauce and Parmesan cheese. Heat through.
- Add butter, salt and pepper to taste.
- Add cooked Fettuccine and spinach to saute pan and stir to combine. Lightly wilt spinach. Divide onto serving plates. Garnish with additional Parmesan cheese if desired.
ALFREDO SAUCE
INGREDIENTS
3 TBSP butter
8 oz. heavy whipping cream
salt to taste
1 pinch ground nutmeg
1/4 C grated Parmesan cheese
1/4 C grated Romano cheese
1 egg yolk
PROCEDURE
- Melt butter in a saucepan over medium heat.
- Add heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese.
- Stir constantly until melted.
- Mix in egg yolk.
- Simmer over medium low heat for 3 to 5 minutes.
