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Chicken Ricardo Pasta Recipe …Alfredo Sauce...
This Chicken Pasta Recipe is called a “Ricardo.” It uses fettuccine pasta sautéed with a breast of chicken, mushrooms, zucchini, and some herbs and spices in my garlic cream sauce (Alfredo Sauce). If there was such a thing as a secret to this recipe, it’s the garlic cream sauce. An excellent Alfredo sauce is not only fabulous tasting, it is a “main player” in hundreds of other recipes!
Chicken Pasta Ricardo
Preparation time: about 30 minutes. Recipe is for 2 servings.
Cooking Conversion Table
3 tablespoons clarified butter Flour
1 teaspoon fresh garlic, minced
1/2 teaspoon salt
1/4 teaspoon white pepper
4 tablespoons white wine
1/2 cup heavy cream
12 ounces fettuccine, cooked
8 ounces chicken breast, thin sliced
2 ounces mushrooms, sliced
4 ounces zucchini, julienne
2 ounces Parmesan cheese, shredded 
Heat a sauté pan to hot and add clarified butter
To clarify butter:
Melt butter over very low heat Skim off what comes to the surface Slowly pour off the oil part into another container & Discard the solids Flour chicken, shake off excess and add to the pan the garlic, salt, white pepper and mushrooms Sauté until garlic turns white Deglaze the pan with white wine (pour wine into skillet around edges) and sauté one minute longer to thicken the sauce Add zucchini, fettuccine noodles and heavy cream Sauté until heated through and cream sauce is reduced to a thick consistency Correct seasonings to taste Turn onto plates or into pasta bowls and garnish with Parmesan cheese!
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