Subj : 2/7 National F.A. Day - 4
To   : All
From : Dave Drum
Date : Wed Feb 07 2024 04:46:00

February 7 - National Fettucine Alfredo Day

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: St. Thomas Cayenne Fettuccine w/Chicken Alfredo Sauce
 Categories: Pasta, Chilies, Poultry, Sauces
      Yield: 4 Servings
 
MMMMM-------------------------FETTUCCINE------------------------------
      3 c  All purpose flour
        ds Salt
      2 lg Whole eggs
      7 tb Water
      1 tb Olive oil
      1 tb Ground cayenne pepper

MMMMM--------------------------CHICKEN-------------------------------
      3    (8 oz ea) boneless chicken
           Breasts; in strips or cubes
      1 cl Garlic; chopped
      2 tb Olive oil
           Salt & pepper

MMMMM---------------------------SAUCE--------------------------------
      1 cl Garlic; chopped
      1 tb Olive oil
    1/4 c  White wine
      3 c  Heavy cream
      6 oz Parmesan cheese; fresh
           Grated
      2 tb Unsalted butter
           Salt & pepper
 
  FOR THE FETTUCCINE: Combine the flour and salt. Make a
  well in the center and add eggs and oil into that well.
  Add water and mix thoroughly with fingers. The dough will
  appear a little dry but do not add more water as this is
  normal. Allow to rest for 10 minutes then divide into 4
  equal portions. Flatten into discs and run through a
  pasta press until desired thickness (it is possible to
  roll dough out with a rolling pin but the press does make
  life easier). Use the Fettuccine cutter attachment to cut
  into thin strips or, if rolling by hand, allow dough to
  slightly dry then roll out till very thin and cut into
  thin strips.
  
  Drop into boiling water and cook just for a few minutes
  (this is not like the boxed stuff) or until al dente
  (keep tasting - itrCOs still the best way to test for
  doneness and I wouldnrCOt exactly consider it a hardship!).
  
  FOR THE CHICKEN: Combine oil, garlic, salt and pepper and
  marinate the chicken in this mixture (I usually like to
  do it for a few hours but anything over 1/2 hour or so
  will suffice). Drain marinade from chicken and grill (or
  saute) until cooked through.
  
  FOR THE SAUCE: Place precooked chicken in a saucepan, add
  olive oil and garlic, wine, cream and parmesan. Reduce in
  pan over medium heat (sauce will begin to thicken at the
  halfway point). When thickened, add butter and cooked
  fettuccine, salt and pepper to taste. Toss until pasta is
  well coated with sauce.
  
  This serves 4 very generously.
  
  Guest Chef Paul Grybowski
  
  RECIPE FROM: https://www.usvi.net
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Never despair, but if you do, work on in despair." -- Edmund Burke
--- MultiMail/Win v0.52
 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

.