February 7 - National Fettucine Alfredo Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: St. Thomas Cayenne Fettuccine w/Chicken Alfredo Sauce
Categories: Pasta, Chilies, Poultry, Sauces
Yield: 4 Servings

MMMMM-------------------------FETTUCCINE------------------------------
3 c All purpose flour
ds Salt
2 lg Whole eggs
7 tb Water
1 tb Olive oil
1 tb Ground cayenne pepper

MMMMM--------------------------CHICKEN-------------------------------
3 (8 oz ea) boneless chicken
Breasts; in strips or cubes
1 cl Garlic; chopped
2 tb Olive oil
Salt & pepper

MMMMM---------------------------SAUCE--------------------------------
1 cl Garlic; chopped
1 tb Olive oil
1/4 c White wine
3 c Heavy cream
6 oz Parmesan cheese; fresh
Grated
2 tb Unsalted butter
Salt & pepper

FOR THE FETTUCCINE: Combine the flour and salt. Make a
well in the center and add eggs and oil into that well.
Add water and mix thoroughly with fingers. The dough will
appear a little dry but do not add more water as this is
normal. Allow to rest for 10 minutes then divide into 4
equal portions. Flatten into discs and run through a
pasta press until desired thickness (it is possible to
roll dough out with a rolling pin but the press does make
life easier). Use the Fettuccine cutter attachment to cut
into thin strips or, if rolling by hand, allow dough to
slightly dry then roll out till very thin and cut into
thin strips.

Drop into boiling water and cook just for a few minutes
(this is not like the boxed stuff) or until al dente
(keep tasting - itrCOs still the best way to test for
doneness and I wouldnrCOt exactly consider it a hardship!).

FOR THE CHICKEN: Combine oil, garlic, salt and pepper and
marinate the chicken in this mixture (I usually like to
do it for a few hours but anything over 1/2 hour or so
will suffice). Drain marinade from chicken and grill (or
saute) until cooked through.

FOR THE SAUCE: Place precooked chicken in a saucepan, add
olive oil and garlic, wine, cream and parmesan. Reduce in
pan over medium heat (sauce will begin to thicken at the
halfway point). When thickened, add butter and cooked
fettuccine, salt and pepper to taste. Toss until pasta is
well coated with sauce.

This serves 4 very generously.

Guest Chef Paul Grybowski

RECIPE FROM: https://www.usvi.net

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