Spinach Fettuccine Alfredo

14 January 2011

Four Christmases ago, me and my best friends got together on an afternoon cooking date. We never cooked together before so we were very thrilled to start. Excited, we went on the nearby grocery store in our small city and bought the ingredients for Fettuccine Alfredo. Much to our delight, most of the ingredients we needed were out of stock because of the holiday season's demands. After which we just laughed it out and bought substitute ingredients for our dish hoping that it will still taste as good. And so we went on and cooked the pasta, having a good time while cooking. We underestimated ourselves and expected we're not going to make it perfect. But when it was done, lucky are we! It tastes really yummy!

As I reminisce those funny and yummy memories with my best friends, I would really love to have a taste of it again and now with my hubby. Now here's my own version of it... Spinach Fettuccine Alfredo for my second Friday:

Ingredients:
500 grams Spinach fettuccine
Boiled chicken breasts cut into strips
2 1/2 cups all purpose cream
1 cup full cream milk
1/2 cup fresh lemon juice
5 tablespoons butter
2 cups grated cheese
5 cups water
2 teaspoons grated lemon zest
salt and white pepper to taste

Steps:
1. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally for about 5 minutes. Drain.
2. Boil the chicken breasts. When cooked, cut into strips.
3. Stir 2 cups of the cream and the lemon juice in a large skillet to blend. Add the butter and cook over medium heat until the butter melts. Stir occasionally for about 3 minutes. Remove from the heat.
4. Add the pasta and toss. Add the remaining 1/2 cup of cream, milk and cheese in the skillet. Toss the pasta mixture over low heat until the sauce thickens.
5. Put on the chicken strips and water. Mix well.
6. Add the lemon zest, salt and white pepper to taste. Toss the pasta again until fully cooked.

Dinner is served.

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