Prep 15 mins
Cook 20 mins
I created this recipe because DH cannot have milk, cream, or cream cheese. But he can have regular cheese. So, I had a hunk of fresh parmesan in the fridge, and an idea in my head. And this was the result.
- 1 tablespoon olive oil
- 1⁄4 cup diced onion
- 4 chicken breasts, cubed
- 0.5 (13 1/4 ounce) package whole wheat linguine
- 4 tablespoons butter, use real butter not margarine
- 1⁄3-1⁄2 cup parmesan cheese, grated
- 1 -2 garlic clove, crushed
- 1⁄3 cup white wine or 1⁄3 cup chicken broth
- 2 tablespoons fresh parsley, chopped
- In a large skillet, saute onion in oil. When softened add in chicken. Cook until no longer pink.
- While you are cooking the chicken, you should be boiling your water for the pasta. Try to time it when they are done about the same time.
- Remove chicken from pan with slotted spoon and set aside. Keep warm.
- Turn the heat down as to not burn the butter. Add butter to skillet. Let it melt, add the garlic and cook for 1 minute.
- Add the wine or broth.
- Stir in the parmesan cheese until melted.
- Return chicken and the pasta to the "sauce", and toss.
- Sprinkle with parsley and serve.
~PAC Spring 2008~ DELICIOUS!!! I thought this recipe would be good but I didn't realize just how much. Wow. I really loved this mock chicken fettuccine alfredo recipe. It was so creamy and flavorful. The butter is a must...don't skimp there. I used regular grated parmesan cheese - a little less than 1/2 cup - and it was perfect. Simple to make and extremely satisfying.
GREAT!<br/>Actually, what you DID here is the more AUTHENTIC recipe for Alfredo. Like most of us DUMB Americans, we've been told/conditioned that Alfredo Sauce has cream in it. Thanks to Prego, Ragu, Francesco Rinaldi, restaurants like Perkin's, Denny's, Olive Garden and even some GOOD "Italian" restaurants. The ORIGINAL "Alfredo's Of Rome' recipe from 1914 was/is: I lb Fettuccine, 1/2 lb Butter, 1/2 lb Grated Parmagiano Cheese. THAT'S IT! NO CREAM! Yours isn't "Mock" at all!!!<br/>Bravo!