Chicken Fettuccini Alfredo
Okay, I have had this recipe twice in my home, the most recent time being 1 day ago. The first time, I followed it to a "T," and it was okay but SO bland. I mean REALLY bland. It basically tasted like a mushroom cream sauce. I even added fresh chopped red pepper and that didn't help much. Had lots of leftovers that no one ate and ended up being thrown away. Mind you, I have a household of 6 people normally, with a brother whose friends use our house as the local watering hole (lol). My point being that typically my men devour anything, and they didn't really dive for this one. The second time I added my own twist to the recipe, and it was "EXQUISITE" according to my sister who's a chef in training, and my brother and his friends.
Here are the changes I made:
-I added grated Romano, asiago, mozzarella, & ricotta cheese. I added a half cup of the Romano; just a little of the ricotta (about 2 tablespoons; and a half a cup of a combined mixture of the asiago and mozzarella (it also had parmesan cheese in it).
-I grilled the chicken on my Foreman- I seasoned with Italian Herb Seasoning from McCormick.
-I added MUCH less of the Colby jack and Monterrey cheese than the 6oz it called for- a handful and a pinch (sorry I don't measure when I cook sometimes)
-I added spinach
-I added a little more flour
- I used wheat linguine noodles and normal fettuccine noodles (mostly the wheat linguine, however).
-I'm not sure if this matters, but I used sea salt and portobello mushrooms
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Jan. 1, 2013