Friday, November 11, 2011

Nathenia’s Green Chile Chicken Fettuccine Alfredo

Molto Squisito!!! Very Delicious! An Italian dish with a New Mexican flair!

2 Stick Butter
4 Cups Heavy Cream (or use 2 cups Heavy Cream & 2 cups Sour Cream)
¼ tsp garlic powder
¼ tsp fresh ground pepper (I usually use at least 1tsp)
1 cup grated Parmesan (fresh is best)
8 fire-roasted green chilies, peeled and chopped, or use frozen fire-roasted chopped green chiles. (If you don’t have fresh or frozen green chile in your area, look in the Mexican food aisle of your local grocer for canned.)
2-12 oz boxes of Fettuccine pasta
8 boneless chicken breasts, seasoned and grilled to your liking and sliced in strips

Melt the butter in a saucepan over medium heat.
Add the cream, garlic powder and pepper and simmer for 10-12 minutes or until thick.
At the same time, bring 6-8 quarts of water to a boil and add the pasta.

When the Alfredo sauce has reached your desired consistency, stir in the Parmesan cheese and green chile.

When the pasta is cooked, drain it. Place pasta on large plates, ladle Alfredo sauce over pasta, top with chicken breast strips.

Serve with Garlic bread and salad.

Serves 6-8 generously.

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