1. BOIL FETTUCCINI AS DIRECTED; ADDING SALT AND A BIT OF PARSLEY FOR TASTE. 2. COOK YOUR CHOICE OF MEAT; FOR THE CHICKEN BREAST STRIPS, I LIKE TO BAKE THEM COVERED WITH FOIL IN THE OVEN AT 425 FOR ABOUT 25 MINS. 3. FLAVORING THE MEAT IS VERY IMPORTANT. 4. FOR BOTH THE SHRIMP AND CHICKEN I USE GARLIC, SALT, PEPPER, AND PARSLEY. 5. THE HAM CAN BE LEFT AS IS. 6. AFTER THE MEAT AND THE FETTUCCINI ARE DONE COOKING, I MAKE THE ALFREDO SAUCE SO THAT IT WON'T BE STANDING TOO LONG, SINCE IT MAY START TO GET CLUMPY. 7. IN A LARGE SAUCEPAN, MELT THE STICK OF BUTTER. 8. ADD GARLIC CLOVES, PARSLEY, AND PEPPER. 9. WHEN THE GARLIC HAS SOFTENED A BIT AND THE BUTTER IS COMPLETELY MELTED, STIR IN THE HEAVY WHIPPING CREAM WITH A WISK. 10. STIR WITH WISK ON MED-LOW HEAT UNTIL IT IS ALMOST BOILING. 11. ADD PARMESEAN AND ROMANO CHEESES UNTIL SAUCE STARTS TO THICKEN. 12. THIS SHOULDN'T TAKE LONG, SO DON'T LEAVE THE KITCHEN, OR IT WILL EASILY BURN! 13. YOU MAY ADD ALL OR JUST SOME OF THE CHEESE. 14. THE MORE YOU ADD, THE THICKER YOUR SAUCE WILL BE. 15. ADD SALT FOR TASTE. 16. AFTER THE SAUCE IS THE RIGHT CONSISTENCY, ADD YOUR CHOICE OF MEAT AND STIR ON LOW HEAT FOR ABOUT 4 MINUTES. 17. SERVE OVER THE FETTUCCINI AND ENJOY! ---------------------------------------------------------------------------
Nutrition
Ingredients
