Recipe by Mrs Carrie Gerber
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!
Top Review by anne in apex
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.
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons Italian salad dressing
- 1⁄4 cup milk (use whatever you've got) or 1⁄4 cup cream (use whatever you've got) or 1⁄4 cup half-and-half (use whatever you've got)
- 1⁄2 cup chicken stock
- 3 -6 garlic cloves, crushed or chopped
- 1⁄2 small onion, diced
- fresh basil or dried basil, to taste
- 1⁄2 cup diced tomatoes, fresh (optional) or 1⁄2 cup canned tomato (optional)
- 1⁄2 cup pitted olive (we used black, but use whatever you like)
- 1⁄2 teaspoon italian seasoning or 1⁄2 teaspoon herbes de provence
- 1⁄2 cup parmesan cheese or 1⁄2 cup romano cheese
- 1 teaspoon sugar
- salt, to taste
- pepper, to taste
- 2 -3 raw chicken breasts, sliced into bite-size pieces
Directions See How It's Made
- 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.
- Remember that al dente means “to the bite” – your pasta should still be slightly firm, not soft.
- If it’s too soggy, it will absorb the sauce rather than being coated by it.
- Add the olive oil and the butter to a skillet and allow to melt.
- Add the chicken and cook until slightly browned.
- Add the onions and garlic and sauté until the garlic is a light golden color.
- Add the chicken stock, cream, Italian salad dressing, spices and olives.
- Heat over medium until just bubbling.
- Last, add the cheese.
- Allow to simmer for ten minutes uncovered – sauce will reduce and thicken slightly.
- Place the fettuccini on a platter or plates and pour the sauce over the top.
- If you’d like, garnish with a couple of leaves of fresh basil.