*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Our 12 year old grandson requested chicken fettuccine and I liked that this recipe didn t use heavy cream so I thought I would give it a try. Not only was it easy to make it was very tasty as well. We all declared It s a keeper!
This is a restaurant quality recipe. Made it just last night and there were no leftovers. Its quick to make I used what was called for instead of regular Philly cream cheese. Quick tip on cooking the chicken was that I cooked the chicken on medium-low till cooked through only. Then I seasoned the chicken with salt and pepper. Then because there will be a lot of liquid in the pan I turned up the stove to high and cooked the chicken until there was just enough caramelization on the chicken and by then the liquid was all cooked out. Caramelization doesn't mean burned. I cut the cooked chicken into bite-sized cubes and reserved it to the side. Then I made my sauce. This is an excellent recipe. I almost forgot. I made a GLF using Bob Red Mill's GLF flour 1:1 then I tossed in 3 tsp of cornstarch to use as a thickener. You can't even tell the difference. The cornstarch will make the sauce thicker than using just regular flour. So when making you rue put in tsp one at a time to thoroughly mix it up. Then add some more chicken stalk a tablespoon at a time to liquify if it's too thick to even it out.
So I give a three but not because there is anything wrong with the recipe per se it's the ingredients that I'm having trouble with. For example you use Kraft and Philadelphia cheeses but you're making the sauce from scratch. Wouldn't it make more sense to use some good dairy cheese in that case? If your going to cook from scratch I believe in going all the way otherwise you're not really cooking from scratch you're just doing things the hard way and still getting those processed cheeses that are no different than the stuff found in a can of Ragu or Classico. So what I would do is revise your recipe into two versions. One version would be with real cheeses and creams and the other with just a really good Jar sauce like classico. I would highly recommend going to a deli or a butcher for real fresh cheese or If your feeling adventurous go to an actual farmer! That simple change of ingredients from store bought "scratch" cooking to actually DIY cuisine can easily spice up your recipe into a 5 star meal because this recipe IS good. My compliments especially on the part where you cream the cheese into your alfredo again "good cheese" is better but you are actually doing something very professional here even using your supermarket ingredients you are cooking your alfredo sauce the real way where as most people just slather boiled noodles in cheese and call it alfredo you are actually using your creams and infusing the two items together to create a genuine sauce so that's what ma