Chicken, broccoli, and fettuccine alfredo is the dish tonight, everyone. A simple, home made alfredo sauce puts a new twist on the dish from your ragu canned sauce...(please stop using that, by the way.)
First, you want to mince up some garlic. This will help add some flavor to the realtively bland cheeses we'll be adding to make the alfredo sauce.
Melt a stick of butter down. When it's all melted, this will be used to bring out the flavors in the garlic.
Add the garlic to the butter and let it simmer for a bit until the minced garlic pieces start to shrink down, right before they turn golden brown. Once they've shrunken down, you know they've released their inner oils into the butter. If they turn golden brown, you've over cooked them and I suggest starting again because over cooked garlic has a very bitter flavor that could overpower the entire dish.
Cream cheese is going to be one of the main cheeses used in the alfredo sauce. Although bland, other cheeses we add will make up for it with their sharpness, leaving the cream cheese to give the sauce a creamy, and soft texture and flavor.
I seperated the cream cheese into smaller pieces so it would melt faster. Then, just add it to the pan of garlic and butter and let it melt down.
Then, add about a cup of heavy cream. This will help thin out the sauce, which in turn will keep it hot longer while youre eating it since it will be thinner.
Whisk it all together until it looks something like the above.
Then, I decided to mix in a slice of brie just to add to the different types of flavors and cheeses that are being melded together.
Add about 1/2 of a cup to a cup of parmesan cheese. This will take a little bit longer to melt down than the brie or the cream cheese will but just be patient and keep whisking and eventually it will melt down, and the sharpness of the parmesan will be a nice accompaniment to the the soft flavors of the cream cheese and brie.
Next, you want to take some chicken breasts and slice them into small tenders like the picture above.
Toss the chicken into a frying pan, season with a little salt and pepper, and just stir it occasionally until it's cooked through.
Then, once the chickens cooked through, add it into the saucepan that you had the alfredo sauce in, and add some broccoli into the pan as well. Mix it all together and let it simemr for a few minutes just to make sure everything is the same temperature and that the flavors have had a chance to blend with eachother.
Add it to your fettuccine and mix it all together. It should look something like the picture above. Try it out and let me know how you like it!
Until next time,
K
