Wednesday, March 20, 2013

Homemade Fettuccine Alfredo with Chicken Parmesan

I love dancing. Especially with the love of my life. I also dance with my dogs, and by myself. There is something about letting loose that brings me joy. If you are not a dancer, it is ok. Everyone can slow dance. I remember the first time I slow danced with my husband. At the time we were good friends. We danced together all the time, but never slow dances. All it took was that one slow dance and we were in love. Months of friendship turned into romance instantly. Here we are 15 years later and we fall in love over and over again every time we slow dance.
Romantic Tip: Take your love dancing and ask the DJ to dedicate a slow romantic song to your love from you. Then dance the night away. Or, call in to the radio station to dedicate a special love song to your love.

Now on to today's recipe...
My husband LOVES homemade pasta. So tonight this one was all for him.
If you are intimidated by making pasta from scratch, don't be! It is simple to make, just a little messy. Well worth it! 

Homemade Fettuccine Alfredo with Chicken Parmesan
For the noodles:
1 1/2 cups all purpose flour
2 eggs
1 TBSP olive oil

For the Alfredo Sauce:
1/2 cup butter
1 TBSP flour
1 cup heavy whipping cream
1 cup parmesan cheese
2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper

For the Chicken Parmesan:
1 Chicken breast
1/4 cup all purpose flour
1/4 cup Parmesan cheese
1/4 cup Italian bread crumbs
1/2 tsp salt
1/4 tsp pepper
2 eggs
2 TBSP canola oil

In the bowl of a mixer, add eggs, flour, and olive oil.
Once dough forms, put on a lightly floured surface and make two flattened patties out of it. 
Push the dough through your pasta maker set to the widest setting.
Fold over and continue to process reducing the thickness by one notch each time. 
Until it is the desired thickness. On my kitchenaid mixer 5 is my perfect thickness.
Then cut your noodles into thick fettuccine using your attachment, or a hand pasta cutter. 
Toss on a lightly floured surface and let rest for 10-20 minutes.
In a small pot, make your Alfredo by melting butter over medium heat. Add 1 TBSP flour, salt and pepper and whisk until smooth. Add your whipping cream and Parmesan cheese. Stir constantly until completely smooth. Reduce heat to low and simmer while you prepare your chicken. Stir off and on to prevent from sticking. 
Next cut up your chicken into tenders. Create a breading station with flour, a mix of Parmesan, salt, pepper and bread crumbs, and two eggs whisked well. 
First toss in flour. Next dip in egg. Then dip in the parmesan bread crumb mixture. 
Heat 2 TBSP canola oil over medium heat in a large skillet. Add your chicken tenders and cook until crispy. about 3 minutes on each side. 
Bring a large pot of salted water to a boil and add your noodles in batches. They only need to cook 1-2 minutes. You will know they are done when they float.
Strain and place on your plate.
Top with Alfredo Sauce and your chicken tenders.  Serve!

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