Green Trails 2 February 2018

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Lighter Chicken Fettuccine Alfredo
You could make this on National Fettuccine Alfredo Day February 7 th !
INGREDIENTS:
2 large boneless skinless chicken breasts
2 cups low-sodium chicken broth
4 cloves garlic, minced
ground black pepper to taste
2 cups heavy cream
2 egg yolks
salt to taste
1 pound fettuccine
1 sprig chopped fresh parsley
2 cups freshly grated Parmigiano-Reggiano cheese, divided
DIRECTIONS:
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.
Source: allrecipes.com
February 2018 | Green Trails Section II