Fettuccine Alfredo was invented by Alfredo Di Lelio 1908. It was served in his mother’s restaurant in Rome. It’s fame really spread when Di Lelio opened his own restaurant in central Rome simply called “Alfredo” in 1914.
His original recipe was very simple, pasta tossed in butter and Parmesan cheese. Today if you go to most Roman trattorias or restoranti and ask for Fettuccine Alfredo they will probably have no idea what you’re talking about. The name is mostly used in other countries, mainly in the United States. In Italy it’s simply called “fettuccine al burro”.
There are many versions of this creamy white sauce, you’re almost sure to find it on the menu of many of the Italian style chain restaurants including The Old Spaghetti Factory, Olive Garden, and Macaroni Grill. They make it with shrimp, chicken, and plain with just pasta.
This version is really my son’s recipe. It’s very rich and creamy. We use it as a sauce for Chicken and Shrimp Fettuccine Alfredo and even use it as a pizza sauce. My daughter Jaime loves the sauce over steamed rice.
This recipe is pretty simple but you have to keep stirring it so that the sauce comes out smooth and creamy. Left over sauce keeps well for a week or more in the fridge. Just warm it up and pour over pasta or meats.
3 Cups Heavy Whipping Cream
1 lb. Freshly grated Parmesan Cheese
1 Cup Butter
1/2 – 3/4 Cup Sun dried tomatoes, chopped
1 1/2 lb. Chicken Tenderloins, cut in cubes
1/2 Cup Italian Dressing
1 Package Frozen Broccoli Flowerettes
8 oz. Mushrooms, sliced
2 Tbls. Olive Oil
1 Tbls. Minced Garlic
Place chicken cubes and Italian dressing in a ziplock bag and marinate in the fridge for at least 3 hours.
Then shortly before cooking the chicken make the sauce.[spacer height=”20px” id=”2″]
Melt butter in saucepan over medium heat.
Add heavy whipping cream and allow it to heat up, do not let it boil.
Stir in grated cheese. Keep stirring until all the cheese melts and the sauce is smooth. If the sauce isn’t thick enough add more cheese until you get your desired consistency.
Stir in sun dried tomatoes and turn off heat. Keep sauce warm until ready to serve.
Cook your favorite pasta as directed.
Heat Olive in a frying pan add garlic and saute until it starts to turn brown, then take chicken out of ziplock bag and add to the pan. Discard marinade.
Saute chicken until it turns brown on the outside.
Add sliced mushrooms and saute until mushrooms turn golden brown.
Add broccoli and cook until tender. Remove from heat and serve.
Place pasta in serving dish, top with chicken and sauce. Serve hot with freshly baked garlic bread or homemade Garlic Knots.
Tea Parties are one of my favorite ways of entertaining. If find preparing for a tea party to be simple and easy.
I don’t necessarily have to spend days in the kitchen cooking and baking. I usually bake one or two sweet items and throw together one or two sandwich fillers the day before then supplement the rest with store bought items.
I can put finger sandwiches together early in the day, keep them wrapped in plastic in the fridge, then put them on the table in pretty plates just before guests arrive. The same goes for the sweet treats and cold beverages. Of course water must be boiled for tea if in fact I’m serving hot tea. This leaves me free to actually enjoy visiting with guests.
One of my favorite sandwiches to serve are chicken salad sandwiches. They’re tasty, easy, and guests love them. I used to buy pre-made chicken salad from Cotsco’s deli, but they sell it in big batches and I usually end up throwing some away, it doesn’t keep very long. Recently I’ve started making my own chicken salad using left over Rotisserie chicken I buy from Costco or Sam’s Club. It works out great, I buy the chicken the night before the party, my husband and I have some of it for dinner, then I chop up the rest for chicken salad. Very economical and best of all no left over salad.
I’ll share how I make the chicken salad, but I wouldn’t exactly call it a recipe. At least not a “normal” recipe with measurements. I’ll list the ingredients, but the measurements depend on how much chicken you have left over. I usually have at least half the chicken left over to turn into salad, my husband and I don’t eat very much.
1/2 Rotisserie chicken
1-2 stalks celery
1 tsp. garlic powder
1/4 cup Italian dressing
1/2 cup mayo
salt to taste
1. Remove meat from chicken. Remove skin. Chop meat into small cubes and place into a mixing bowl.
2. Chop celery and onions into small pieces. Add to chicken meat.
3. Add garlic powder and dressing to chicken mixture and mix well. Let sit for about 10 minutes.
4. Add may and salt. Mix well.
5. Make sandwiches using your favorite bread. I like to use King’s Hawaiian Sweet Rolls or any kind of dinner roll for tea sandwiches. Otherwise I use dark rye or pumpernickle and cut the sandwiches into four triangles.
Chicken sandwiches are also great for casual luncheons. Serve them with a side of gourmet chips!
I’m always looking for recipes that will entice my 6 year old grandson to eat more veggies, the kid won’t touch anything green! This Chicken/Spinach/Broccoli Stromboli was a hit. It’s really easy to prepare, served with marinara sauce for dipping it makes a filling meal. It’s become a family favorite and I make it quite often. Left overs can be heated up for a quick snack or lunch the next day.
1 loaf Bridgeford Frozen White Bread Loaf
2 Boneless Skinless Chicken Breasts cubed
1/2 cup Italian Dressing
1 9oz. package frozen chopped spinach
1 10oz. package frozen broccoli with cheddar cheese sauce
1/2 cup shredded mozzarella cheese
Place one loaf of frozen dough on a baking sheet that is lightly oiled with olive oil. Let thaw and rise, about 5 hours.
Marinate cubed chicken in Italian dressing. I place it all in a ziploc bag and refrigerate for at least 2 hours. You can marinate chicken longer, but not more than overnight.
Saute chicken in a small amount of olive oil until fully cooked
Add thawed and drained chopped spinach and stir until combined with chicken
Add thawed broccoli and stir until combined
Cook for another 5 minutes stirring constantly so cheese doesn’t burn
Place chicken mixture in large bowl
Move rolled dough onto an oiled baking sheet
Arrange chicken mixture down the center of the dough lengthwise
Fold short ends over the chicken mixture
Fold long sides over the short ends and the chicken mixture creating a log shape
Pinch seams together to seal
Spray or brush with olive oil on the top and sides
Sprinkle garlic salt over the top
Bake in 400 degree oven 20-25 minutes or until golden brown
Slice and serve warm with heated marinara sauce for dipping