My family loves the marvelous flavor of Al Fredo - on pizza, in pasta dishes featuring any number types of pasta coupled with just vegetables or with Italian sausage, chicken, beef and/or shrimp.
The preparation of authentic Italian Al Fredo is time consuming but well worth the effort. However, today's demands on time make it difficult if not impossible to create the pasta, stand over the stove preparing the delicate sauce, preparing the meat(s), and timing the addition of each ingredient.
My recipe makes use of the combination of on-the-shelf ingredients and personally flavored and prepared ingredients. This recipe has proven to be a favorite of my family and I think you will enjoy it as well.
Try it, I think you'll like it.
Bon appetit ~!
Cooking with Rod's Family
M's Quick Chicken Al Fredo
Ingredients:
* 2 pkgs. Fettuccine pasta (16 oz. each)
* Water as required per pasta preparation directions
* 4 jars Al Fredo sauce (19 oz. each)
* !/2 cup peppers from a jar of Roasted Red Peppers (pimiento peppers cost less purchased this way so you remove a few from the jar and cut to desired size. Be sure to use a tablespoon of the delicious juice as well.)
* 3 lbs. boneless skinless chicken breasts or tenders (plan one breast per guest)
* Olive or vegetable oil to moisten chicken
* 2 Tbsp. Italian seasoning
* 1 Tbsp. Basil (dried)
* 1/4 tsp. Red Pepper flakes
* 1/2 tsp. Black pepper, ground
* 2 Tbsp. Parsley (dried)
* 1 bunch green onions, bulb and leaves, sliced in rather small pieces
* 1 tsp. ground Nutmeg
Instructions:
1. Prepare chicken breasts or tenders. Whisk together Italian seasoning, basil, red pepper flakes, and black pepper in a medium-sized bowl. Rinse and pat dry chicken breasts or tenders.
(a)Spray gently with cooking oil to help spice mixture adhere and keep meat moist while cooking. Evenly coat all pieces by patting prepared spice mixture on all surfaces.
(b) (Retain spice mixture not used in a Ziploc bag to use on spaghetti or any dish needing a good Italian flavor. Make sure the retained spices have not touched raw meat of course.)
2. Put chicken pieces on a baking sheet or broiler pan. Place pan on middle rack in oven. Broil a few minutes until golden brown on top. Remove pan, turn each piece and return to oven.
NOTE: You May choose to cook using an electric skillet of course.
(a)When the second side has browned, the chicken should be cooked through. Timing depends on your oven. (Test by piercing the thickest part of the breast. The juices released should be perfectly clear with no hint of pink or red. If using a meat thermometer it should register 160° F.)
3. Cut cooked breasts or tenders as necessary to a uniform size of about 1" to 1.5".
4. Prepare pasta according to package directions. Use a large stewpot as you will be adding chicken and sauce.
5. While pasta is cooking, heat the Al Fredo sauce in a saucepan. Add Roasted Red Peppers, diced, and about one tablespoon of the juice. Stir in nutmeg. Heat over medium heat and stir often to prevent scorching.
6. Drain fettuccine, reserving a cup of pasta water. Add cooked chicken pieces to the stewpot with the cooked pasta. Add heated Al Fredo sauce.
7. Add green onions, tops and bulbs, and dried parsley. Gently stir chicken pieces, pasta, and sauce so as not to tear pasta.
8. Over medium heat, allow the dish to blend flavors for about 5 minutes, making sure pasta does not overcook. If Al Fredo sauce is too thick still, add reserved pasta water in small increments of a Tablespoon at a time. Milk can be used but should not be added cold. Heat about a half cup in microwave, adding in small increments.
Serve. Delicious with a crisp salad and a crusty Italian loaf heated in your oven.
Bon appetit ~!
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