Chicken Alfredo.

Fettuccine Alfredo, invented, according to legend, by Italian chef Alfredo de Lelio, is simply a variation of the traditional Fettuccine al Burro, pasta cooked with parmesan cheese. The legend continues that movie stars Mary Pickford and Douglas Fairbanks, visiting Rome in the 1920s, fell in love with the dish and took the recipe back to the United States where it was transmogrified into something quite different and un-Italian. The following, a variation on the very rich American version, is not necessarily anything even remotely like the original that Alfredo concocted nearly a century ago in his Roman Café, but it is very tasty and not too heavy. 

Ingredients

300g diced chicken meat.

50g butter.

2 cloves garlic, crushed.

1 sprig rosemary finely chopped.

Dash cayenne.

Salt to taste.

2 cups pasta spirals.

1 medium onion, finely chopped.

1 cup sliced mushrooms [optional].

3 tblsp plain flour.

1 cup milk

¼ cup grated Parmesan cheese

2 roma tomatoes, diced

½ cup fresh cream. 

Method.

Mix the meat, garlic, rosemary, cayenne and salt together in a small bowl. Cover and leave in the refrigerator for an hour. Mix the cheese, tomatoes and cream together in a bowl and set aside. Bring a pot of salted water to the boil and add the pasta. Cook until done to taste.

Meanwhile, heat a sauté pan over a hot flame and melt the butter. Sauté the meat for 5 minutes until meat beginning to brown. Add the onion to the pan and sauté until soft then add the mushrooms [if using them]. Cook for 2 minutes then reduce the heat to medium and add the flour, stirring through, then slowly add the milk, stirring as you go, until the mixture is smooth and creamy.

Stir in the cheese mixture then drain the pasta and add to the pan. Stir through until fully incorporated. If the sauce is too thick, add a little of the pasta water until the desired consistency is reached. Serve with a green salad and a lemon vinaigrette on the side. 

Serves: 2.

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