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    You are in: Home / Recipes / Fettuccini Dell'aglio Con Pollo: Fettuccini With Garlic, Chicken Recipe
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    Fettuccini Dell'aglio Con Pollo: Fettuccini With Garlic, Chicken

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Mrs Carrie Gerber's Note:

    This is slightly similar in taste to an alfredo sauce, but with a few critical, less-fat differences. True alfredo sauce is made with butter, cream, chicken stock and flour. This sauce is made with olive oil, butter, garlic, and a bunch of other fresh ingredients. I created this in about twenty minutes after a long day at work, trying to use what I had on hand in the kitchen. I knew it was a "keeper" when my notoriously picky (butter-and-cheese-ONLY-please) toddlers loved it. If possible, you'll want some crusty parmesan bread to sop up the sauce!

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    Units: US | Metric


    1. 1
      Put the water on to boil for the fettuccini – fettuccini takes about 10 minutes to reach al dente, so put it in to cook when you add the cheese to the sauce.
    2. 2
      Remember that al dente means “to the bite” – your pasta should still be slightly firm, not soft.
    3. 3
      If it’s too soggy, it will absorb the sauce rather than being coated by it.
    4. 4
      Add the olive oil and the butter to a skillet and allow to melt.
    5. 5
      Add the chicken and cook until slightly browned.
    6. 6
      Add the onions and garlic and sauté until the garlic is a light golden color.
    7. 7
      Add the chicken stock, cream, Italian salad dressing, spices and olives.
    8. 8
      Heat over medium until just bubbling.
    9. 9
      Last, add the cheese.
    10. 10
      Allow to simmer for ten minutes uncovered – sauce will reduce and thicken slightly.
    11. 11
      Place the fettuccini on a platter or plates and pour the sauce over the top.
    12. 12
      If you’d like, garnish with a couple of leaves of fresh basil.

    Ratings & Reviews:

    • on April 18, 2004


      Tasty and really easy! I admit to taking a few liberties with the recipe. DH doesn't like tomatoes, and I don't eat olives, so I left those out. I used green onions instead of regular onion, because I needed to use them up. And I added a splash of white wine in place of part of the chicken stock. The Italian dressing adds a nice bit of zing. The green onion made it look nice, and maybe next time I'll add some red bell pepper for color in place of the tomatoes.

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    • on March 08, 2007


      I modified a lot from original recipe. I used margarine and olive oil, Roasted Red Pepper salad Dressing, milk, 4 cloves garlic, consomme, 2 TB dried minced onion, 1/2 cup white kidney beans, no olives, 2 TB tomato paste (no tomatoes, just paste), 1/2 cup parmesan cheese, NO sugar, pinch of salt and pepper and 3 chicken breasts. DELICIOUS!! Thanks for the inspiration!!

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    • on December 01, 2006


      This was really tasty, though the sauce was a little watery. I nixed the olives, but followed everything else. Served with garlic parmesan bread: super good!

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    Read All Reviews (8)


    Nutritional Facts for Fettuccini Dell'aglio Con Pollo: Fettuccini With Garlic, Chicken

    Serving Size: 1 (195 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 341.2
    Calories from Fat 230
    Total Fat 25.6 g
    Saturated Fat 9.3 g
    Cholesterol 75.7 mg
    Sodium 466.8 mg
    Total Carbohydrate 5.9 g
    Dietary Fiber 0.7 g
    Sugars 2.0 g
    Protein 21.6 g

    The following items or measurements are not included:

    italian seasoning

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