I finally remembered to take photos during the preparation of my
meal. I've made this dish several times, without the shrimp, and have
wanted to share it.
Chicken Fettuccine Alfredo
with Petite Shrimp
meal. I've made this dish several times, without the shrimp, and have
wanted to share it.
Chicken Fettuccine Alfredo
with Petite Shrimp
Ingredients:
1 lb boneless skinless chicken breast, cubed
1 16 oz package frozen petite shrimp
1 box fettuccine noodles ( half of of box is used)
1 jar garlic alfredo- I prefer Bertolli
Shaved Parmesan cheese
1 garlic clove ( I have minced garlic on hand to make this easier)
Olive oil for braising
Powdered Garlic
Black Pepper
Directions:
Remove shrimp from packaging into colander. Rinse with cold water for two minutes to remove ice. Drain. Leave shrimp in colander and place on plate lined with a paper towel. Place in fridge while cooking all other ingredients. Cube your chicken breasts to about 1 inch cubes and remove any unwanted fat trimmings. Sprinkle about 1-2 tbsps of olive oil in your pan. If you have fresh garlic, then you will need to prepare the clove to cook with the chicken. Start boiling your water for your noodles before coking your chicken. Heat large skillet to medium high heat and when preheated, cook chicken and garlic in pan just until chicken turns white.Remove from heat. Once you have cooked your noodles to desired tenderness, drain. Add alfredo sauce to your chicken, return to heat. I start on low and gradually add my noodles, stirring frequently then add the shrimp last. Since the shrimp has been previously cooked, I do not want to overdo them. I sprinkle the pepper, shaved parmesan cheese and more garlic (we LOVE garlic) while tasting it. I let sit on medium low to low for about 20 minutes. Cook your side dish and/or bread. I served steamed broccoli and french bread this time.
Let me know what you think and if you made any changes.
1 lb boneless skinless chicken breast, cubed
1 16 oz package frozen petite shrimp
1 box fettuccine noodles ( half of of box is used)
1 jar garlic alfredo- I prefer Bertolli
Shaved Parmesan cheese
1 garlic clove ( I have minced garlic on hand to make this easier)
Olive oil for braising
Powdered Garlic
Black Pepper
Directions:
Remove shrimp from packaging into colander. Rinse with cold water for two minutes to remove ice. Drain. Leave shrimp in colander and place on plate lined with a paper towel. Place in fridge while cooking all other ingredients. Cube your chicken breasts to about 1 inch cubes and remove any unwanted fat trimmings. Sprinkle about 1-2 tbsps of olive oil in your pan. If you have fresh garlic, then you will need to prepare the clove to cook with the chicken. Start boiling your water for your noodles before coking your chicken. Heat large skillet to medium high heat and when preheated, cook chicken and garlic in pan just until chicken turns white.Remove from heat. Once you have cooked your noodles to desired tenderness, drain. Add alfredo sauce to your chicken, return to heat. I start on low and gradually add my noodles, stirring frequently then add the shrimp last. Since the shrimp has been previously cooked, I do not want to overdo them. I sprinkle the pepper, shaved parmesan cheese and more garlic (we LOVE garlic) while tasting it. I let sit on medium low to low for about 20 minutes. Cook your side dish and/or bread. I served steamed broccoli and french bread this time.
Let me know what you think and if you made any changes.
3 comments:
Sounds yummy, but we'd omit the shrimp! Every once in awhile I get a wild hair and make my own alfredo.... just mix butter, cream and parm into the pot with the hot pasta. Easy peasy and SOOO good (and fattening)
Oh yum! Love the photo collage :-) My 4 year old swears his favorite food is shrimp. He adores it.
This really looks delicious with lots of twists. I'm definitely craving for a plate of that right now. Thanks for sharing this wonderful recipe. This is definitely a must do recipe this weekend since I got my Basset Certification.
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