Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, fettuccine alberto (because they are kind of like alfredo, but different). One of my favorites. For mine, I am going to make it a little bit tasty. This will be really 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 meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Fettuccine Alberto (because they are kind of like Alfredo, but different) is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have fettuccine alberto (because they are kind of like alfredo, but different) using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Fettuccine Alberto (because they are kind of like Alfredo, but different):
- Get 1 lb fettuccine (homemade or store bought)
- Take 2 skinless, boneless chicken breasts, cubed
- Make ready 1 tbsp olive oil
- Get 3 oz butter
- Get 1 tbsp fried onion bits
- Get 1 tsp dried garlic
- Prepare 3.5 oz grated Parmesan cheese
- Take to taste salt / pepper
- Get 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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