Stone Gate February 2018

RECIPES
Lighter Chicken Fettuccine Alfredo
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
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Cream Cheese Brownies
Ingredients:
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup semisweet chocolate chips
5 tablespoons shortening
1 cup white sugar
3 eggs
3 tablespoons cream cheese
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/2 cup chopped almonds
Cream Cheese frosting - optional
Directions: Preheat oven to 350 degrees F (175 degrees C). Grease 9 inch
square baking pan.
In top of a double boiler, melt chocolate chips and shortening, stirring
frequently until smooth. Pour into a large bowl and mix in sugar, cream
cheese and eggs. Stir in vanilla and almond extracts. Gradually mix in flour,
baking powder and salt. Fold in almonds and pour the batter into pan.
Bake for 35 to 40 minutes in the preheated oven, until toothpick inserted
near the center comes out clean. Let cool in pan before cutting into bars.
Add Cream Cheese frosting if desired. Source: allrecipes.com
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Stone Gate | February 2018 35