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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
Ingredients:
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
Instructions:
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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