Fettuccine Alfredo w/ chicken breast

Ingredients

• Fettuccine

  Giant

  8 oz or 227g

• Butter

  Unsalted

  3 tbsp or 43g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• Parmigiano Reggiano

  Parmigiano Reggiano - Kirkland Signature

  12 tbsp or 60g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parsley

  Raw

  100g

• Chicken breast

  Broilers or fryers, meat only, cooked, roasted

  1 breast fillet or 86g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

Directions

1. Bring a large pot of salted water to boil. Add the fettuccine and cook until al dente (still firm but just cooked through). (Note 5)
2. Meanwhile, melt the butter in a deep fry pan over medium high heat. (Note 6)
3. Add the shallots and saute for 2 minutes or until tender.
4. Add the cream and bring to boil. Turn heat down to medium low and simmer for 3 minutes.
5. Remove the fry pan from the heat and stir through the Parmigiano Reggiano, salt and pepper until the sauce is smooth.
6. TAKE OUT 1/4 cup of pasta water PLUS scoop out an extra mug (extra, just in case). Then drain the pasta in a colander.
7. Transfer the pasta and 1/4 cup of reserved pasta water into the fry pan with the sauce. Return the fry pan to the stove over medium high heat. Toss very gently to coat the pasta in the sauce and allow the sauce to emulsify (Note 6) for 1 minute. (Note 7)
8. Remove from the stove and serve immediately, garnished with extra Parmigiano Reggiano and fresh parsley, if using.
9. Recipe by: Nagi | RecipeTin Eats (source: https://www.recipetineats.com/fettuccine-alfredo/)

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