Can you give me some history on chicken alfredo?

Answer 1

Yes, Alfredo was a chicken who had a very sad life. He started as a small baby chick who was prematurely taken away from his mother as sombody was able to purchase his life for a few cents. He was then raised in a cramped pen. He was constantly stepping over chicken droppings and the bodies of his deceased neighbors. Due to these conditions, he had to be fed massive amounts of antibiotics just to avoid serious illness. After a short period of time, Alfredo was picked up by his neck and thrown into a cage in the back of a truck. He probably broke a wing as his body slammed against the cage. He was then yanked out of the truck and was hung upside down by his legs. He could do nothing as he watched the blood splatter from his fellow chickens after they had their throats cut. He then had his own throat cut and was stuck in a tank of boiing water to remove his feathers. After all that, you were able to purchase Afredo's carcass for $4.99 at the local supermarket.

Do yourself, the environment and Alfredo's living kin a favor by vowing not to use your stomach as a graveyard for animal carcass' this new year.

Answer 2

Alfredo Sauce Wikipedia

Answer 3

Because the name of the sauce used in the dish is Alfredo sauce.

Answer 4

probably some dude named alfred cooked some chicken one day for his stoned buddies and they all said wow dude, this must be chicken alfredo. and that is all i have to say about that.

Answer 5

it was cooked by an italian chief named alfredo using his own sauce and method

Answer 6

Fettuccine alfredo is a pasta dish made from fettuccine pasta, Parmesan cheese, butter, and heavy cream. It is the American name for the famous Roman dish, Fettuccine al burro (fettuccine with butter) or al burro e panna (with butter and cream); the name 'Alfredo' is not widely used in Italy. In American cuisine, it is often mixed with other ingredients such as parsley, garlic, and even chicken.

Fettuccine alfredo is simply fresh fettuccine pasta tossed with cheese, butter, and sometimes cream. As the cheese melts, it thickens the liquids to form a smooth and rich coating on the pasta.


History
Pasta tossed with cheese and butter or cream have a long history both in Italy and abroad.
Fettucine al burro was popularized among American tourists in Rome by the restauranteur Alfredo di Lelio:

Fettuccine al burro is associated in every tourist's mind with Rome, possibly because the original Alfredo succeeded in making its serving a spectacle reminiscent of grand opera.

The restaurant's story is that the dish was invented by di Lelio at his restaurant Alfredo alla Scrofa in 1914 as a variation of fettuccine al burro. When butter was added both before and after fettuccine was put in the serving bowl, the butter was known as doppio burro (double butter). Di Lelio's original contribution was to double the amount of butter in the bowl before the fettuccine would be poured in, thus a triplo burro (triple butter) effect instead of double.

As the story goes, Fettuccine Alfredo became extremely popular, and di Lelio's restaurant attracted many celebrities. Two of these were Mary Pickford and Douglas Fairbanks, who fell in love with the dish while on their honeymoon in 1927, and gave him a golden fork to serve it. On their return to the United States they asked for the same recipe, and thus introduced it to the New World. It was also no doubt popularized by the opening of branches of the original Alfredo's in New York and the EPCOT Center in Orlando.

Despite the story, references to Fettuccine alfredo in American books and newspapers are sparse until about 1980. Fettuccine Alfredo has now become ubiquitous in Italian-American restaurants in the United States, though in Italy, it is mostly served to American tourists.


Variations
There are many modifications to the basic Fettuccine Alfredo which are used to lower the cost (and quality). Cheaper cheeses, such as U.S.-made imitation Parmesan cheese, are often used; the cheese is sometimes mixed with flour as a thickener. Occasionally other cheeses, such as Asiago and Romano may be added to alter the flavor. There even exists packaged Alfredo sauce separate from the finished dish.

In order to make it a single-dish meal, chicken and vegetables are often served on top.