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Pasta Roma Fettuccine 1000g

  • QAR 45.00
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Pasta Roma Fettuccine 1000g

  • QAR 45.00

| FREE DELIVERY for orders above 50 QAR

Shelf Life: 12 Months
Storage: Frozen -18° C
Pack Size: 1000g
Made in Qatar product 

How to cook pasta?
Add pasta to a pan of boiling slightly salted water (1.5 Ltr per 250 g of pasta), stir and return to the boil. Boil for 3 minutes and drain well. Add 1 Tbsp olive oil to prevent sticking . Fry pan with sauce for 1 to 2 minutes.

 

Chicken Fettuccine Alfredo

Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce. Instead, it relies on a slight simmer and a heavy dose of cheese. 

 

Ingredients

  • Kosher salt and freshly ground black pepper
  • 12 ounces fettuccine
  • Olive oil, for tossing
  • 12 ounces boneless, skinless chicken breast (about 2) 
  • 1 stick (8 tablespoons) unsalted butter
  • 2 cups heavy cream
  • 2 pinches freshly grated nutmeg
  • 1 1/2 cups freshly grated Parmigiano-Reggiano 

 

Directions

  • Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
  • Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
  • Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
  • Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
  • Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

 Shelf Life: 6 months

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