Fettucine Alfredo

 

Chicken ragout with white wine
 
  • 500 GRAM FETTUCINE, fresh or ready made
  • 100 GRAM PARMESAN, grated
  • 8 TBSP BUTTER
  • 1 CUP CREAM
  • FRESH MILLED PEPPER
    •
 
  • 600 GRAM CHICKEN BREAST, in strips
  • 2 CARROTS, cubed
  • 1 LEEK, sliced
  • 1 RED SWEET PEPPER, cubed
  • HANDFUL PARSLEY, cut
  • 1 TBSP FLOUR
  • 1 GLASS WHITE LUXEMBURG WINE
  • 1 CUP CRÈME FRAÎCHE
    •

Cook the pasta al dente. Bring the cream to the boil with the butter and add almost all cheese. Stir until the cheese has dissolved. Serve the fettucine with the sauce, sprinkle with cheese and fresh milled pepper.

Alfredo's restaurant in Rome, owned by Alfredo di Lelio, has always been very famous. Alfredo is said to have invented this recipe, but unfortunately, he is no longer alive to invent more of these delicious dishes.

 

Stir fry the chicken 8 minutes. Add the flour and stir fry 3 minutes more. Add the wine and bring this to the boil. Add the leek, the carrots and the sweet pepper and simmer for 10 minutes. Add the parsley and the crème fraîche and heat for 2 minutes more. Serve with rice or pasta.


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