hi..i need an easy yummy recipe for fettuccine!!!?

Question

im craving for yummy fettuccine !! any sauce will be fine but i especially want alfredo sauce...
thanx!!

Answer 1

Easy Chicken Alfredo

Leftover chicken breast in a cottage cheese sauce, served on a bed of fettuccine pasta.
Original recipe yield: 4 servings.
Prep Time:15 MinutesCook Time:15 MinutesReady In:30 Minutes

INGREDIENTS:
8 ounces dry fettuccini pasta
1 cup milk
2 tablespoons all-purpose flour
1 cup cottage cheese
1/2 teaspoon garlic powder
3 teaspoons minced onion
salt and pepper to taste
1/2 cup grated Parmesan cheese
2 cups diced, cooked chicken breast meat

DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain, and set aside.
In a food processor, place the milk, flour, cottage cheese, garlic powder, onion, salt and pepper, and Parmesan cheese. Blend until smooth.
Transfer the blended mixture to a saucepan over medium heat. Mix in the chicken, and cook until heated through. Serve hot over pasta.

Answer 2

A simple and nutritious smoothie: 1 small banana 1/2 cup fresh strawberries 8 oz. Skim Milk (very cold) 3 ice cubes Add all items to blender and blend on high until the ice is blended.

Answer 3

Fettucine Alfredo Recipe

1 pound dried fettucine
6 tablespoons unsalted butter
1 shallot, minced
1 cup heavy cream
1 cup finely grated Parmigiano-Reggiano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Fresh parsley, for garnish, optional

Cook the fettucine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.
While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.

Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.

YUMMY!!!
:)

Answer 4

original Alfredo sauce is very easy.

cook fettucini noodles al dente, toss with room temperature unsalted butter and lots of fresh grated Reggiano Parmesan cheese.

enjoy!

Answer 5

the easiest recipe is to boil your fetticinine noodles and toss with Prego alfredo sauce......( or any brand that you can buy off the grocery shelf) it is located with the spaghetti sauces..you cant miss it....its the white one........to jazz up your meal add skinless chicken breasts that have been pan cooked in parmesan bread crumbs.......serve with salad or steamed broccoli........with some crustini bread......that you can get in the deli.........fast and easy..yet so yummy......my last suggestion is to hide the jar.......no one needs to ever find out that you are not really a gourmet chef.............

Answer 6

Chicken Fettuccine with Mushroom Brie:

Notes: For deeper mushroom flavor, stir hot mushroom slices sautéed in butter (see Note below) into the pasta, or spoon them over the top as a garnish. PREP AND COOK TIME: About 30 minutes.

2 1/2 to 3 1/2 cups fat-skimmed chicken broth
2 cups dry white wine such as Pinot Grigio or Sauvignon Blanc
1/2 cup whipping cream
1 tablespoon grated lemon peel
1/2 teaspoon fennel seeds
About 1/2 teaspoon pepper
1/4 to 1/2 teaspoon hot chile flakes
8 ounces mushroom-flavored brie cheese
12 ounces dried fettuccine
2 cups coarsely shredded cooked chicken (8 oz.)
Grated parmesan cheese
About 1 cup watercress leaves, rinsed and drained

1. In a 4- to 5-quart pan, combine 2 1/2 cups chicken broth, wine, whipping cream, lemon peel, fennel, 1/2 teaspoon pepper, and chile flakes to taste. Bring to a boil over high heat and boil, uncovered, 2 to 3 minutes.

2. Meanwhile, with a sharp knife, trim rind from brie and finely chop (rind adds flavor, but discard if you like). Cut brie into about 1/2-inch chunks.

3. Add fettuccine to pan, pushing it down into boiling liquid. Simmer, uncovered, stirring often, until pasta is tender to bite, 8 to 10 minutes. Add chopped brie rind (if using) and chicken and stir to blend. Stir in chunks of brie. Remove pasta from heat and let stand, uncovered, 5 to 8 minutes, stirring often to make sure all the cheese melts (the rind won't melt). If you want saucier pasta, add up to 1 cup more broth and stir over high heat until steaming.

4. With tongs or two forks, lift pasta into wide soup bowls; spoon remaining sauce over the top. Sprinkle with parmesan and more pepper to taste, and top with watercress leaves.

Note: Tasty mushrooms:

Since mushrooms release liquid as they cook, it's important to get the process right, or the results can be pale and watery instead of deeply browned. The trick is high heat.

To prep: Trim discolored stem ends from 1 pound mushrooms. Either wipe the mushrooms clean or rinse briefly and pat dry, then thinly slice.

To cook: In a 12-inch frying pan over high heat, melt 2 tablespoons butter. Add mushrooms and stir until all the moisture has evaporated and mushrooms are browned, 8 to 10 minutes.

Yield: Makes 4 servings