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Chicken and Mushroom Fettuccini Alfredo

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(Lelan's First Date meal)

Ingredients: Fresh, boneless, skinless chicken breast 6 oz. per serving Pasta of choice 6 oz. per serving Extra Virgin Olive Oil Jonny’s Season Salt Heavy Whipping Cream 1 pint per 2 servings ¼ cup fresh, grated, Parmesan per 2 servings White Button mushrooms quartered (4 mushrooms per serving) 1 tablespoon fresh chopped garlic 1 teaspoon chicken base or ½ chicken bouillon cube Salt and Pepper to taste Instructions: This meal can come together quickly if the chicken and pasta are prepared beforehand and refrigerated, but it can be all prepared together. Chicken: Season chicken breasts with salt, pepper, Jonny’s Season Salt, dice and grill to doneness. Pasta: Cook pasta as directed on package. Helpful tip to prevent stickiness: Mix EVOO with the water used to cook the pasta. When the pasta

reaches desired tenderness, drain, rinse, and add more EVOO. Alfredo Sauce: Heat up a standard sauté pan and coat the bottom with EVOO. On high heat, add the desired amount of mushrooms. Let the mushrooms slightly brown, not soft. Generally just one-two minutes. Stir in the already prepared chicken, salt and pepper if desired. Add chopped garlic. Let the garlic cook to a brown color. Pour in the Heavy Whipping cream. Once the cream comes to a boil add the noodles, spreading them around the pan. If you desire any additional herbs, basil, cilantro, or diced tomatoes, add them now as well. Continue to let the dish boil then add the chicken base and begin to gently stir. If you are using a bouillon cube, soak it in water to get a paste texture before adding it. When the cream gets thick and begins sticking to the noodles and there is little in the bottom of the pan reduce heat to Medium and add the Parmesan cheese. Continue to stir dish until Parmesan is melted (you won’t see it anymore) then turn the heat off. Plate the pasta and sprinkle with a little more Parmesan cheese and/or basil or parsley for color. Helpful hints: When working with the heavy whipping cream it is best not to make more than 2 or 3 servings in one pan. If you are making a large quantity, split the dish up into more than one pan. Lelan Norquist has served as an Executive Chef for Riverbend Resort, as well as an owner of California Grill. He has been in the restaurant industry in various capacities for 25 years, and his cooking career began at a military cook school in Virginia.





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The Alchemist Weekly covers the arts and culture of Albany, Corvallis, Lebanon, and Philomath