Non Vegetarian
Yield – Serves 3-4
Type - Savory
Function – Steam Plus
Temperature – 100 degrees Celsius
Time - 16 min
Tray Level - 3

Ingredients :

  • 200 grams Fettuccine Pasta
  • 6 Tablespoons Butter
  • 1 Garlic Clove (minced)
  • 1 1/2 cups Heavy Cream
  • 1/4 teaspoon Salt
  • 1 1/4 cup Shredded Parmesan Cheese
  • 100 grams Shredded Chicken
  • 1/4 teaspoon Pepper
  • 2 Tablespoons Italian Parsley (optional)

Procedure :

1. Add Pasta to the non-perforated Steaming tray with double the quantity of water and some olive oil.

2. In a large skillet or pan, heat butter over medium heat. Add minced garlic and cook for 1 to 2 minutes. Stir in heavy cream.

3. Let heavy cream reduce and cook for 5 to 8 minutes. Add the boiled chicken. Add half of the parmesan cheese to the mixtures and whisk well untill smooth. Keep overheat and whisk well untill the cheese is melted.

4. Save some pasta water. The pasta water is full of flavor and can be used to thin out the sauce.

5. Toss alfredo sauce with fettuccine pasta and add half of the parmesan cheese. Once it is tossed, garnish with the remaining parmesan cheese. Add a little pasta water if it needs to be thinned out.

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