January 01, 2003
Fettuccine Alfredo with Chicken
2 tablespoons olive oil
2 boneless, skinless, chicken breasts, 6 ounces each
Salt and freshly ground pepper
1/2 cup homemade chicken stock or low sodium canned broth
2 cups heavy cream
1/2 pound fettuccine, cooked al dente and drained well
3 tablespoons cold unsalted butter, cut into small pieces
1/2 cup freshly grated parmesan cheese
2 tablespoons chopped fresh flat leaf parsley
1. Heat oil in a large sauté pan over high heat. Season chicken on both sides with salt and pepper and cook until golden brown on both sides and just cooked through, about four minutes per side. Remove the chicken to a plate and tent loosely with foil.
2. Drain the oil from the pan and place the pan back on the stove over medium-high heat. Add the stock and cook until reduced by half. Add the cream and cook until reduced by half. Add the pasta, butter and cheese to the pan and toss until the pasta is coated with the sauce and the butter has melted. Season with salt and pepper to taste.
3. Slice each chicken breast on the bias into four slices. Divide the pasta between two plates and place the chicken on top of the pasta. Sprinkle with the parsley and more grated cheese, if desired.
8 ounces semisweet or bittersweet chocolate, coarsely chopped
1 cup cold heavy cream
2 tablespoons granulated sugar
2 tablespoons Kahlua or other coffee flavored liqueur, optional
1 teaspoon pure vanilla extract
1. Place chocolate in a large bowl set over a pan of simmering water and stir until completely melted. Remove the bowl from the pot and let sit at room temperature for five minutes.
2. While the chocolate is cooling, whip the cream, sugar, Kahlua and vanilla extract in a bowl until soft peaks form. Using a large rubber spatula, fold the cream mixture into the chocolate until totally combined. Divide the mousse among four ramekins or glasses and cover with plastic wrap. Chill in the refrigerator for at least four hours before serving. Serve topped with more whipped cream and shaved chocolate if desired.