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This creamy Chicken Fettuccine Alfredo is a beloved family favorite, offering a comforting yet surprisingly light flavor. Made with mushrooms and without heavy cream, it's an easy dinner idea that tastes gourmet and is perfect for any occasion.
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Cook pasta until al dente. → Prep vegetables (mushrooms, onion, garlic) and chicken. → Sauté chicken, then sauté onions and mushrooms in the same pan, adding garlic. → Add half and half, simmer until thickened, then return chicken and add parsley. → Combine cooked pasta with the sauce, cover, let rest, and serve.
Cook pasta until al dente. → Prep vegetables (mushrooms, onion, garlic) and chicken. → Sauté chicken, then sauté onions and mushrooms in the same pan, adding garlic. → Add half and half, simmer until thickened, then return chicken and add parsley. → Combine cooked pasta with the sauce, cover, let rest, and serve.
This creamy Chicken Fettuccine Alfredo is a beloved family favorite, offering a comforting yet surprisingly light flavor. Made with mushrooms and without heavy cream, it's an easy dinner idea that tastes gourmet and is perfect for any occasion.
Cook 12 ounces (3/4 lbs) of fettuccine pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
Thickly slice 1 pound of white mushrooms. The mushrooms add great flavor to the sauce.
Finely chop 1 small onion. Finer chopping helps it disappear into the sauce.
Mince 3 large garlic cloves. Do not skip the garlic, as it makes the sauce taste gourmet.
Slice 2 pounds of chicken breasts into strips. If the chicken breasts are very large, cut them in half horizontally first.
Finely chopping the onion helps it blend seamlessly into the sauce.
Do not skip the garlic and mushrooms, as they impart a gourmet flavor to the Alfredo sauce.
Allowing the pasta to rest with the lid on helps the noodles absorb the sauce and thickens it to a perfect consistency.
This recipe uses half and half for a lighter Alfredo sauce while maintaining its luscious creaminess.
The recipe was adapted from a culinary school dish, ensuring quality and flavor.
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