Westheimer Lakes February 2018
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and egg mixture back into the saucepan with the remaining cream mixture.<br />
Cook over medium-low heat, whisking constantly, until the mixture almost<br />
comes to a simmer and thickens, about 5 minutes. Season with salt and<br />
black pepper to taste.<br />
Bring a large pot of lightly salted water to a boil. Cook fettuccine in boiling<br />
water, stirring occasionally, until nearly cooked through, about 7 minutes.<br />
Drain.<br />
Stir parsley, 1 cup of Parmigiano-Reggiano and cream mixture into the<br />
pasta. Remove from heat, cover and let sit for a few minutes until thick.<br />
LIGHTER CHICKEN FETTUCCINE ALFREDO<br />
You could make this on National Fettuccine Alfredo Day <strong>February</strong> 7 th !<br />
INGREDIENTS:<br />
2 large boneless skinless chicken breasts<br />
2 cups low-sodium chicken broth<br />
4 cloves garlic, minced<br />
ground black pepper to taste<br />
2 cups heavy cream<br />
2 egg yolks<br />
salt to taste<br />
1 pound fettuccine<br />
1 sprig chopped fresh parsley<br />
2 cups freshly grated Parmigiano-Reggiano cheese, divided<br />
DIRECTIONS:<br />
Combine chicken breasts and chicken broth in a saucepan over medium-high<br />
heat. Bring to a boil, cover and reduce heat to low; simmer for 5<br />
minutes. Turn breasts, cover and simmer another 5 minutes. Remove from<br />
heat and let sit with the cover on for 15 minutes.<br />
Remove chicken breasts from the broth and set aside to cool, reserving<br />
the broth in the saucepan. Once the chicken is cool enough to handle, cut<br />
into bite-size slices. Return the chicken broth to medium heat and cook<br />
until reduced to 1 cup. Stir garlic, black pepper and heavy cream into the<br />
reduced broth; bring to a simmer and remove from heat.<br />
Whisk egg yolks in a bowl until smooth. Beat 1 tablespoon of the warm<br />
cream mixture into the eggs until thoroughly incorporated; repeat until<br />
about 1/2 cup of the warm cream mixture is used. Whisk the warm cream<br />
Community Newsletter | <strong>February</strong> <strong>2018</strong><br />
Fold chicken and 1 cup Parmigiano-Reggiano into the pasta mixture to<br />
serve. Source: allrecipes.com<br />
CREAM CHEESE BROWNIES<br />
You could make this on National Cream Cheese Brownies Day Feb. 10 th !<br />
INGREDIENTS:<br />
1/2 cup all-purpose flour<br />
1/2 teaspoon baking powder<br />
1/4 teaspoon salt<br />
1/3 cup semisweet chocolate chips<br />
5 tablespoons shortening<br />
1 cup white sugar<br />
3 eggs<br />
3 tablespoons cream cheese<br />
2 teaspoons vanilla extract<br />
1/2 teaspoon almond extract<br />
1/2 cup chopped almonds<br />
Cream Cheese frosting - optional<br />
DIRECTIONS:<br />
Preheat oven to 350 degrees F (175 degrees C). Grease 9 inch square<br />
baking pan.<br />
In top of a double boiler, melt chocolate chips and shortening, stirring<br />
frequently until smooth. Pour into a large bowl and mix in sugar, cream<br />
cheese and eggs. Stir in vanilla and almond extracts. Gradually mix in flour,<br />
baking powder and salt. Fold in almonds and pour the batter into pan.<br />
Bake for 35 to 40 minutes in the preheated oven, until toothpick inserted<br />
near the center comes out clean. Let cool in pan before cutting into bars.<br />
Add Cream Cheese frosting if desired. Source: allrecipes.com<br />
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