Monday, August 29, 2011

In the Kitchen With Jason: Loaded Alfredo with Chicken and Vegetables


We go this recipe from the Cook This Not That cookbook. I haven't posted many of the recipes from this book even though every one we try is delicious. Just be glad that I am sharing this with you as it is truly one of my favorite noodle dishes ever.

Ingredients
  • 3/4 cup + 3 Tbsp dry milk
  • 3 cups water
  • 2 Tbsp butter
  • 3 Tbsp flour
  • 2 cloves garlic, minced
  • 2 Tbsp Parmesan cheese, grated
  • 1 1/2 tsp EVOO
  • 2 cups chopped broccoli
  • 8 oz mushrooms, sliced
  • 8 oz chicken (about 1 skinless boneless breast)
  • 12 oz fettuccine
Sauce Directions
  • Mix water and dry milk to make 3 cups milk and set aside for a couple of steps.
  • Melt butter in a saucepan over medium-low heat.
  • Whisk in flour and cook for 1 minute.
  • Slowly add milk, whisking constantly to avoid clumps.
  • Add garlic and cook for 15 minutes, whisking regularly. 
    • The recipe book says that it should thicken but after making this recipe two or three times it never has for me, so don't be surprised if it doesn't thicken for you either.
  • Stir in Parmesan, remove from heat and cover until needed.
Chicken Directions
  • Cook chicken on your George Foreman grill on medium-high heat for about 7 minutes.
  • Once done, remove from grill and let stand for 3 to 4 minutes.
  • Slice chicken into thin slices.
  • Cover chicken to retain heat until needed.
Veggies Directions
  • Heat a large saute pan over medium-high heat.
  • Add the EVOO and warm for 4 or 5 seconds.
  • Put broccoli in the pan and cook for 4 minutes.
  • Add mushrooms and cook for 5 more minutes, the mushrooms will get caramelized and that is good.
Noodle Directions
  • Bring 4 to 6 quarts of water to boil in a large pot.
  • Add fettuccine to boiling water.
  • Let fettuccine cook, stirring every now and then for 11 to 12 minutes.
  • Drain water from noodles.
    • Again if you magically got your sauce to thicken, retain 1 cup of this water.
Combining Directions
  • In the pan that you cooked the noodles combine noodles, sauce, chicken and veggies.
  • Mix well.
    • If sauce thickened too much add some of the retained noodle water.
  • Serve.
This makes 4 servings. Each serving has 540 calories, 14 grams fat, 6 grams saturated fat and 520 milligrams sodium. (I like the Cook This Not That books because their serving sizes are actually close to what you are going to eat, and not based on what some scientists in a lab far, far away decided is a 'serving').

Fun Fact: The CTNT book compares this to Olive Garden's Fettuccine Alfredo which has 1220 calories, 75 grams of fat, 47 grams of saturated fat, and 1350 milligrams of sodium. Ouch. (Though, in all honesty, anyone whom has ever ate an entire plate of food from a restaurant like Olive Garden knows that what they just ate couldn't have been part of a balanced diet.)

Also, you may notice there are bits of red in the picture above. The original recipe calls for sundried tomatoes, but we feel these don't really go with the other ingredients and didn't care for them, so we're not going to use them going forward.

Please enjoy!

-Chef Jason

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