Originally Posted by Rejuvenated
I know many of us are avid pasta eaters and sauce is a major ingredient in pasta cooking. So which type of sauce 1) Cream (Fetucchini), 2) Parmesan, 3) Scampi you enjoy the most to be draped on your pasta.
Fetucchini would be my preference but since it is so rich, I've resorted to the Parmesan for a healthier choice.
I guess you are referring to
FETTUCCINE ALFREDO.
Fettuccine is the pasta and Alfredo is the (heavy, rich) sauce!
This sounds nice:
CHICKEN AND BROCCOLI ALFREDO
4 to 5 cups broccoli florets (from about 1 large bunch)
2 tablespoons olive oil
4 skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
1 large red bell pepper, thinly sliced
1 2/3 cups whipping cream
1 1/2 cups grated Parmesan cheese
1/2 cup grated Monterey Jack cheese
3/4 pound penne or mostaccioli, freshly cooked
Steam broccoli florets until just tender, about 3 minutes; set aside.
Preheat broiler. Butter 13x9x2-inch broilerproof baking dish. Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high. Working in batches, sauté chicken strips until just cooked through, about 4 minutes. Transfer chicken strips to bowl. Add sliced red bell pepper to Dutch oven and sauté until just tender, about 5 minutes. Add whipping cream, 1 cup grated Parmesan cheese and all of Monterey Jack cheese. Simmer until sauce thickens slightly, about 5 minutes. Add chicken strips and any juices in bowl to sauce. Add freshly cooked pasta and steamed broccoli florets and toss until sauce coats mixture, about 3 minutes. Season to taste with salt and pepper. Transfer pasta mixture to prepared baking dish. Sprinkle remaining 1/2 cup grated cheese over. Broil until just golden on top, about 3 minutes, and serve.
Serves 4.
Bon Appétit