chicken fettuccine alfredo (lower-salt)
This is a lower salt version of Chicken Fettuccine Alfredo. The secret is flavoring the pasta water with rosemary, garlic, and black pepper, instead of salt. Then the pasta is sauteed in the same pan with the other ingredients to give it a unique flavor and offset the expectation of salt. Each serving contains under 500 mg of salt! Give it a try!!
prep time
15 Min
cook time
30 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 5 ounces dried fettuccine pasta
- 4 tablespoons unsalted butter
- 1/9 cup grated Asiago cheese
- 1/9 cup grated Parmesan cheese
- 1/9 cup grated Pecorino Romano
- 4 sprigs fresh rosemary
- 5 cloves garlic
- 1/2 teaspoon dried rosemary
- 1 teaspoon freshly ground black pepper
- 1 tablespoon black peppercorns, whole
- 1 tablespoon olive oil
- 1/6 cup half and half
- 1/6 cup heavy cream
- 6 ounces diced chicken breast
How To Make chicken fettuccine alfredo (lower-salt)
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Step 1Add the fresh rosemary, garlic cloves, olive oil, and the peppercorns to the pasta water; bring to a boil.
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Step 2Slowly sauté the chicken breast and the butter till done; add the dried rosemary and ground black pepper.
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Step 3Add the pasta to the boiling water and cook till al dente.
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Step 4Drain the pasta. Then add it to the pan with the chicken/butter. Once again, sauté slowly, letting the pasta absorb the flavors.
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Step 5Add the 1/2 and 1/2 and the heavy cream; using a set of tongs, stir till mixed, then bring to a boil. Immediately, turn down the heat.
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Step 6Add the cheese, and, once again, using the tongs, mix until the pasta thickens serve.
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Step 7Video: https://www.youtube.com/watch?v=_YhADYLCeiY Website: https://custommadepizzaguy.com/ - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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