This version of chicken fettuccine alfredo is lightened by substituting some of the heavy cream with chicken broth
Prep Time
15 mins
Dificult
Medium
Servings
1 hr 10 mins
Ingredients
Instructions
Combine chicken breasts and chicken broth in a saucepan over medium-high heat. Bring to a boil
cover
and reduce heat to low; simmer for 5 minutes. Turn breasts
cover
and simmer another 5 minutes. Remove from heat and let sit with the cover on for 15 minutes.
Remove chicken breasts from the broth and set aside to cool
reserving the broth in the saucepan. Once the chicken is cool enough to handle
cut into bite-size slices.
Return the chicken broth to medium heat and cook until reduced to 1 cup.
Stir garlic
black pepper
and heavy cream into the reduced broth; bring to a simmer and remove from heat.
Whisk egg yolks in a bowl until smooth. Beat 1 tablespoon of the warm cream mixture into the eggs until thoroughly incorporated; repeat until about 1/2 cup of the warm cream mixture is used.
Whisk the warm cream and egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat
whisking constantly
until the mixture almost comes to a simmer and thickens
about 5 minutes. Season with salt and black pepper to taste.
Bring a large pot of lightly salted water to a boil. Cook fettuccine in boiling water
stirring occasionally
until nearly cooked through
about 7 minutes. Drain.
Stir parsley
1 cup of Parmigiano-Reggiano
and cream mixture into the pasta. Remove from heat
cover
and let sit for a few minutes until thick.
Fold chicken and 1 cup Parmigiano-Reggiano into the pasta mixture to serve.
Sheri Saxon Fried
