Fettuccine Spinach Alfredo

With basil infused pasta and Breaded chicken.

Wine Pairing:

This dish is well complimented with Six Sigma’s Sauvignon Blanc. The crisp finish of the steel fermented varietal is emphasized thanks to the contrast of the light creamy texture of the homemade alfredo sauce. The fruit forward drink offers a unique distinction and its own experience to this dish. 

Ingredients:

Chicken 

1 lb chicken breast

½ cup all purpose flour

½ cup panko Italian bread crumbs

2 eggs

Salt

Pepper

Alfredo Sauce

1 cup spinach

½ cup parmesan cheese

¼ cup olive oil

¼ cup heavy whipping cream

¼ cup chicken broth

2 tbsp butter

2 garlic cloves minced

Salt

Pepper

Basil Fettuccine

Sweets & Starches Basil Infused Fettuccine Pasta Nests

Water, oil, salt

Prep the chicken

Butterfly the chicken breast and place butterflied pieces between 2 strips of plastic wrap. Using a meat cleaves beat the butterflied breast until its between ¼ and ½ and inch thick. Season all over with salt and pepper

Using 3 separate plates prepare the breaded chicken breast. One on plate crack two eggs and whisk using a fork. On the second plate add the ½ cup of flour, season with salt and pepper. On the last plate add the ½ cup of bread crumbs.

Dredge the chicken breast first in the egg, place it in the flour and cover completely, dip it again in the egg plate, finally set it in the bread crumbs to completely coat the chicken breast. Do the same process with the 2^nd chicken breast.

Add a large drizzle of a high heat oil, such as avocado, to a frying pan. Allow it to heat on medium setting. When the pan has warmed add the breaded chicken breast and cook on each side, covered, for about 5 minutes each or until the internal temperature reaches 165 degrees.

Once the chicken is cooked through remove it from the pan and allow it to rest for about 10 minutes before cutting it into diagonal strips.

Make the Alfredo Sauce

In a medium sauce pan add the garlic and cook until fragrant.

Add the cheese, cream, and oil and stir continuously until fully incorporated

Add the chicken broth, stir, and bring to a simmer.

Allow the mixture to simmer for a couple minutes.

Remove the pan from the heat and add two tablespoons of butter and stir into the sauce until fully mixed.

Cook the pasta:

This one is the last step as fresh pasta generally only takes a few minutes to finish cooking versus your usual 10 minutes or so for your store bought pastas.

Bring a pot of water to a boil, make sure that you add salt and oil to your pot. Once your water is boiling add the basil infused fettuccine noodles to the pot.  Watch for the nests and noodles to begin to rise to the top of the pot.

You may need to tease some of the nests apart with a fork as they cook through.

After about 3-4 minutes your pasta should be fully cooked.

Strain your pasta and set aside.

Put it all together:

Add your strained basil pasta to the alfredo sauce and fully coat the noodles

Add salt and pepper to taste as you’d like and garnish with fresh parsley

Take the breaded chicken and add a serving to top or compliment your fettuccine alfredo

Admire your work and enjoy!