Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, fettuccine alberto (because they are kind of like alfredo, but different). One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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Fettuccine Alberto (because they are kind of like Alfredo, but different) is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Fettuccine Alberto (because they are kind of like Alfredo, but different) is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few components. You can cook fettuccine alberto (because they are kind of like alfredo, but different) using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Fettuccine Alberto (because they are kind of like Alfredo, but different):
- Make ready 1 lb fettuccine (homemade or store bought)
- Make ready 2 skinless, boneless chicken breasts, cubed
- Prepare 1 tbsp olive oil
- Make ready 3 oz butter
- Make ready 1 tbsp fried onion bits
- Prepare 1 tsp dried garlic
- Take 3.5 oz grated Parmesan cheese
- Take to taste salt / pepper
- Make ready to taste dried basil, to garnish
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Instructions to make Fettuccine Alberto (because they are kind of like Alfredo, but different):
- Bring a large pot of salted water to boil, cook pasta until al dente, drain and reserve. Save 1 cup of the cooking water.
- In a large wok, heat olive oil and sautée chicken until cooked and beginning to brown, about 5-8 minutes. Reserve.
- In the same wok, melt the butter and fry the onion and garlic in it until the butter begins to bubble and brown.
- Add the cooked pasta and the chicken, together with the reserved pasta water, and mix energically to combine. The water and the butter will form a nice, silky sauce. Add the Parmesan cheese and keep mixing until the cheese blends in and melts. De-lish!
- Serve with additional Parmesan and a pinch or two of dried basil. Voilá!
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