Fettuccine Alfredo

4 boneless, skinless chicken breasts, cut into bite sized pieces
1/2 small onion, finely chopped
2 cloves garlic, finely minced
2 tablespoons butter
1 teaspoon salt
2 celery stalks, chopped
1 cup white wine
1/2 pint heavy cream
1/2 cup Parmesan cheese, grated
2-3 tablespoons flour
3 quarts boiling water
12 ounces Fettuccine pasta
1/2 teaspoon salt
1 teaspoon olive oil

In 200F electric skillet, saute chicken pieces, mushrooms, onion and garlic in 2 tablespoons butter.

Sprinkle 1 teaspoon of salt over ingredients and saute 10 minutes. Add celery during the final 3 minutes of saute to retain crispness.

Add the white wine and cook covered for 3 minutes. Add heavy cream, Parmesan cheese and enough flour to thicken sauce enough to coat spoon. While sauce thickens over reduced heat (to prevent sticking), boil 3 quarts of water for pasta.

Add Fettuccine and 1/2 teaspoon salt to boiling water and boil 8 to 10 minutes, until pasta is tender but not too soft. Drain water, then toss pasta lightly in olive oil. Place pasta on a platter, garnish with parsley. Place sauce in separate bowl to serve with pasta.

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Cajun Country -- New Iberia, Louisiana