Growing Chefs! Ontario Fettuccine Alfredo

Fettuccine Alfredo

This classic pasta favourite is easier than you think to make at home, and is very easy to transform into something beautiful. Once you have mastered the basics, try elevating it by grilling your chicken, or making pasta dough from scratch.
Serves 2-4
12 ozs fettuccine olive oil, for tossing12 ozs boneless, skinless chicken breast1/2 cup white wine1/2 cup unsalted butter2 cups heavy cream1/2 teaspoon nutmeg1 1/2 cups parmigiano-reggiano, grated1/2 cup Italian parsley, finely chopped black pepper to taste salt to taste
Cutting boardChef’s knifeLarge potStrainerLarge frying panWooden spoonWhiskSpatulaRaspBowls of various sizesMeasuring cupsMeasuring spoonsTasting spoonsDish towel

Get Organized!

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients. Make sure your work surface is clean and sanitized.

Get Prepped!

Measure the butter, cream, wine, and nutmeg.

Finely chop the parsley leaves.

Finely grate the parmesan cheese with a rasp.

Slice the chicken into thin pieces and set aside.

Get Cooking!

Heat a large pot of water and bring to a rolling boil over high heat. Cook the fettuccine until al dente, strain and toss with a bit of olive oil to keep from sticking.

Preheat frying pan over medium high heat. Melt half of the butter and add the chicken. Season with salt and pepper and cook, stirring frequently until cooked through. Transfer the chicken to another container and deglaze the pan with ½ cup white wine, scraping up all of the browned bits.

Add the additional butter, and cream to the pan. Cook for 5 – 8 minutes, until cream has reduced by half. Begin to whisk in the parmesan cheese, and season with salt and pepper to taste. Return the chicken to the pan, and toss with the fettucini.

Garnish with parsley and serve.