Friday, February 5, 2016

Fettuccine Alfredo

It's about time for a new blog post! 
So many new changes since I was on here last. 
The most significant change in my life is my move in with my amazing boyfriend and his 9 year old son. I couldn't be happier and we are all adjusting well to this big change. 
Part of this new living situation has me making food in a new way. I've been trying all kinds of new things to satisfy everyone's needs and likes. It's a balance of not trying to totally change everything but also introducing things that are delicious but new.
I often try to make healthier versions of classics, but when Gerrit requested fettuccine alfredo, I decided to keep it classic! I love to eat super healthy food, but sometimes we all love to enjoy something decadent. 
This fettuccine brings the 'fat' into 'get fat with Gat'. It was approved by all!
Happy camper! 
Chicken Fettuccine Alfredo

Ingredients: 
  • 1 package of dried fettuccine noodles 
  • 4-5 slices of bacon, cut into small pieces
  • 2 chicken breasts, sliced
  • 1 shallot, minced
  • 2-3 cloves of garlic, minced 
  • 1-2 tablespoons chopped fresh thyme 
  • 1 package mushrooms of your choice (I used portobello)  
  • 2/3 cup white wine
  • 1 tbsp flour 
  • 2 cups cream (or part cream, part half and half)
  • 1/2 cup of chicken broth (or less) 
  • 1/2 cup of grated parmesan cheese (or more!) 
Directions: 
1) Cook the bacon until crispy. Remove from the pan and drain on a paper towel. 
2) Season the chicken with freshly ground pepper and cook on medium high heat in the bacon fat until cooked through and browned. Remove from the pan and reserve the chicken on a plate. 
3) Cook the garlic, shallots and thyme on medium low heat until the onion is softened. Add the mushrooms and cook until they begin to soften and brown. 
4) Add the wine to deglaze the pan. Continue to cook until the wine has evaporated and the mushrooms are fully cooked. 
5) As your mushrooms are cooking, boil your water and then cook your pasta, al dente.
6) Sprinkle the flour over the mushrooms to coat. Slowly add the cream. Stir and lightly simmer until the sauce has thickened. Add warmed chicken broth until you have reached your desired consistency. The sauce should be thick and creamy but should move around nicely in the pan. 
7) Add the sauce and the chicken to the drained pasta. Sprinkle with 1/2 cup of parmesan cheese and tons of freshly ground pepper. Mix well. 
8) Serve the fettuccine with the bacon and another sprinkle of parmesan. 

I hope you enjoy this as much as we did! 
xo 
Gat