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Happy Belated Fettuccine Alfredo Day

February 8, 2011

Imagine my horror when I realized that February 7th had slipped by and I had missed National Fettuccine Alfredo Day! We ate pasta with leftover roasted chicken, mushrooms, spinach and bacon, and instead we should have celebrated with Chef Alex Young’s Chicken Alfredo.


Chicken Alfredo with Mushrooms and Heirloom Tomatoes

created by Chef Alex Young of Zingerman’s Roadhouse

1 bag Al Dente Pasta (10-12 oz of pasta)
1 lb. chicken breasts, sliced into strips
4 tbsp olive oil
2 cloves garlic, minced
2 shallots, minced
8 oz mushrooms of choice, sliced
3/4 cup white wine
1 cup heavy cream
½ cup Parmigiano, grated
1 tomato, seeded and diced
¼ cup fresh herbs of choice, chopped

Season chicken strips with salt and pepper and sauté in 2
tbsp. olive oil over medium heat until cooked and lightly
browned. Remove chicken but keep warm. Add 2 tbsp.
olive oil, garlic and shallots to pan and sauté for one
minute. Add mushrooms, sautéing for 3 minutes. Add white
wine. Reduce by half. Add heavy cream simmering until
cream has thickened. Cook the pasta in boiling salted
water for 3 minutes. Drain, then toss pasta and chicken with
sauce. Stir in Parmesan cheese, salt and pepper. Garnish
with tomatoes and herbs. Enjoy.

This recipe could easily be cut in 1/2 to serve for a romantic Valentines day for two because everyone LOVES this dish.

You could also check out  Peggy Lampman’s recipe for Reduced-Fat Alfredo. When I want to go “low-fat” I simply substitute half and half for the cream and call it a day. That’s what I do, for example, in my Pasta with Ham and Peas, which I consider a variation on Fettuccine Alfredo.

Lisa, Al Dente's first employee serves up Al Dente Pasta with Ham and Peas

Lisa Marra serving Al Dente Pasta with Ham and Peas

1 bag Al Dente® Pasta

2 tbsp. butter

1 small onion, chopped

2-3 cups diced ham

1 cup heavy cream or half and half

16 oz. bag of frozen peas

1/2 cup Parmesan cheese

salt and pepper to taste

toasted almonds or pinenuts for garnish.

Bring a large pot of water to a boil. In a skillet, melt butter over low heat. Saute onion, stirring until translucent, about 3 minutes. Add the ham and cream. In the meantime, add pasta and peas to boiling, salted water. Test pasta after 3 minutes. When “tender, but firm”, drain and toss pasta and peas with cream mixture and Parmesan Cheese. Season with salt and pepper and garnish with toasted nuts, if desired.

serves 6

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