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Fettuccine Alfredo Recipe

Ingredients

  • 12 ounces fettuccine or other long pasta
  • Kosher salt
  • ¼ cup (½ stick) unsalted butter
  • ¾ cup finely grated Parmesan, plus more for serving
  • Freshly ground black pepper

Directions

  1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 2 cups pasta cooking liquid.
  2. Transfer 1 cup pasta cooking liquid to a large skillet. Bring to a gentle simmer, then whisk in butter, a piece at a time, until melted. Whisking constantly, gradually add cheese, making sure it’s completely melted and incorporated before adding more. Add pasta and toss to coat, adding more pasta cooking liquid as needed, until sauce blankets noodles completely. Serve topped with pepper and more cheese.

Creamy Seafood Fettuccine Recipe

Ingredients

  • 1/4 cup finely chopped pancetta-style bacon
  • 1 cup chopped onion
  • 1 canwhole baby canned clams,
  • 1clove garlic, minced
  • 1 can CAMPBELL’S Condensed Low Fat Cream of Celery Soup
  • 1 cup )low fat (1%) milk
  • 12 oz extra-large or large shrimp, peeled and deveined
  • 3/4 cup frozen peas, thawed
  • 12 oz fettuccine pasta or other long pasta, cooked
  • 2 tbsp chopped fresh parsley

Creamy Seafood Fettuccine Recipe

Directions

  1. In large saucepan,cook pancetta and onion over medium heat until softened,about 5 minutes. Drain clams,reserving ¼ cup (60 mL) liquid. Add clams and liquid to pan. Stir in garlic.
  2. Stir in condensed soup,milk,shrimp and peas; bring to boil. Reduce heat and simmer,stirring,until reduced and thickened,about 10 minutes.
  3. Stir in pasta; sprinkle with parsley.

Chicken & Broccoli Alfredo Recipe

This is an ideal meal to make on a cold winter night.   It’s easy to make, tastes great and sticks with you as head out to do some holiday shopping or find yourself taking the dog for a cold winter walk.

Ingredients

  • 300 grams uncooked fettuccine pasta , broken in half (about 2/3 of a package)
  • 3 cups broccoli, cut into bite sized pieces
  • 1 tbsp butter
  • 1 1/8 lb boneless skinless chicken breasts, cut into bite sized pieces
  • 1/4 tsp  salt and pepper to taste
  • 3 cloves garlic, minced
  • 1 can Condensed Low Fat Cream of Broccoli Soup
  • 1/2 cup  low fat (1%) milk
  • 1/4 cup Parmesan cheese, grated

Directions

  1. Cook fettuccini according to package directions. Add broccoli during the last 3-4 minutes of cooking. Drain, set aside and keep warm.
  2. Meanwhile, in a large nonstick skillet, heat butter over medium-high. Season chicken with salt and pepper to taste. Cook 4-6 minutes, stirring often, or until lightly browned. Add garlic; cook for 1 minute or until fragrant.
  3. Stir in soup and milk until smooth; bring to simmer and cook for 2-3 minutes or until chicken is cooked through. Add fettuccini with broccoli. Cook, stirring often, until coated in sauce and heated through. Serve with Parmesan cheese.