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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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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

      45

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 08, 2007

      45

      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!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 01, 2006

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    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
    67%
    Total Fat 25.6 g
    39%
    Saturated Fat 9.3 g
    46%
    Cholesterol 75.7 mg
    25%
    Sodium 466.8 mg
    19%
    Total Carbohydrate 5.9 g
    1%
    Dietary Fiber 0.7 g
    2%
    Sugars 2.0 g
    8%
    Protein 21.6 g
    43%

    The following items or measurements are not included:

    italian seasoning

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