Classic Fettuccine Alfredo with Chicken or Turkey
The classic full-blooded cheesy sauce that can be served on its own over pasta or with cooked chicken or turkey. An ideal way to use up leftover turkey.
- Fettuccine Alfredo
- Ingredients for Fettuccine Alfredo
- How to make Fettuccine Alfredo
- Chicken or Turkey Alfredo
- “Eat up your vegetables”
Fettuccine Alfredo is one of the surprising number of classic dishes created for a special guest or occasion on the spur of the moment using the ingredients at hand. It is the first choice of many Americans when eating out in an Italian restaurant but you do not have to save up for an expensive meal out to enjoy this classic dish. It is really easy to make at home. In a restaurant, it is often offered with added chicken (Chicken Alfredo) but it is also an ideal way to use up leftover turkey.
The sauce is rich and velvety and high-octane with lots of dairy products so loads of calories and cholesterol. It is the butter that gives the sauce its rich depth but light of fat-free cream can be used to reduce the octane rating to some extent. Regardless, you will still have a Formula 1 sauce.
It is not essential to serve the sauce with fettuccine (wide flat strands of pasta); any pasta shape that will catch the thick coating sauce will do fine. The cooked chicken or turkey is quickly reheated and added to the dish at the last minute.
Ingredients for Fettuccine Alfredo
½ cup (4 oz / 120g) of butter
½ cup (4 oz / 120ml) of sour cream (full cream, light or fat-free)
¾ cup (3 oz / 85g) of Parmesan cheese
¼ teaspoon of white pepper
Dash of salt
2 tsp of dried parsley
1 lb (500g) of fresh-cooked fettuccine or pasta shapes
How to make Fettuccine Alfredo
Add the butter and the cream to a small pan and cook gently over a low heat until the butter melts.
Stir in the cheese, salt, pepper and parsley.
Reheat the turkey and the pasta, if necessary.
Pour the sauce over the pasta and toss to combine.
Serve immediately with a side salad and additional grated Parmesan cheese for sprinkling, if desired (spoil yourself; you can always go vegetarian for a week to compensate!).
If you prefer a thinner sauce or need to stretch it to accommodate an unexpected guest, dilute the sauce with a little milk (and add some more Parmesan if desired).
Chicken or Turkey Alfredo
You will require:
2-3 cups (12-16 oz / 350–500g) of cooked chicken or leftover turkey, cubed or in strips
Cut the leftover turkey or cooked chicken into cubes or thick strips and quickly reheat it by flash-frying it on the stovetop or covered in the microwave.
Add it to the cooked pasta before pouring over the sauce. Toss and serve with a side salad as above.
This recipe also works very well with cooked ham.
“Eat up your vegetables”
Many kids seem to have a fundamental antipathy to vegetables of any kind (apart from baked beans and fries) but if you pour your Alfredo sauce over leftover vegetables, such as green beans, broccoli or cauliflower, the dreaded veggies will disappear without a murmur. Just use up your leftover vegetables, or go for the ‘Full Monty’ by adding chicken or turkey as well. Reheat the vegetables and/or meat quickly before adding them to the cooked pasta and serving as above (without the side salad).
For other recipes, see “How to use up leftover turkey”, or try Turkey Stroganoff or Turkey Marsala. or for an oriental flavor, Oriental Turkey with rice or noodles