Chicken Pesto Alfredo With Fettucine
By: Pastagirlrecipes
Published: Sunday, July 25, 2010 - 5:19pm

Ingredients




Alfredo Ingredients:
1 pound Fettucine
12 tablespoons of butter
2 cups of heavy cream
1 cup freshly grated parmigiano
4 tablespoons of pesto sauce
Salt& Pepper to taste
Pesto Ingredients:
1 cup of fresh basil leaves
3 cloves of garlic
1/4 cup of pinenuts
1/4 cup of finely grated Pecorino
1/4 cup of finely grated Parmigiano Reggiano
Olive Oil
Salt to taste
The olive oil, like most Italian food recipes, is measured by eye

Preparation

1 Rinse the fresh basil leaves in water. Then place all the basil leaves into the food processor by themselves. 2 Blend to a smooth consistency. I suggest blending for a 30 seconds and then stopping to scrap the sides with a spatula and then blending again until it's paste like. 3 Then add the pine nuts and the garlic and blend repeating the same stopping and scrapping technique. Scrap the pesto out of the processor into a bowl and add the Parmigiano Reggiano and pecorino cheeses. 4 Mix the cheeses with the fresh basil mixture until it has a creamy texture. Then in that same bowl drizzle the Olive Oil to the consistency you like and set aside till you're ready to add to the Alfredo. (You'll only use a tablespoon of this amount so wrap the rest and leave in refrigerator for up to 2 weeks.) 5 Now for the Alfredo Sauce: 6 This is a good time to add some fettucine to a pot of boiling water. 7 Melt the butter in a sauce pan but don't let it boil or it will separate. If it does, toss it out and start fresh. This sauce must be creamy. 8 Once the butter and cream are heated and begin to thicken naturally, As you begin to cook your fettucine whisk the butter and cream to make thicken. Now plop in a couple of table spoons of Pesto and stir. 9 Slowly add the cream and let is simmer for about 1 minute. It will thicken slightly as it heats but the sauce really get thick once you add the Parmigiano Reggiano. 10 As you cook your fettucine plop in a couple tablespoons of Pesto and stir. 11 Remove from heat, add the Parmigiano Reggiano and the chicken and stir. Then add the fettucine and stir once more.

About


This was a combination of two of my favorite fettucine sauces. A great gourmet meal that the whole family will love. An affordable Chicken and pasta recipe.