Cayenne Fettuccine with Chicken Alfredo Sauce

Recipe of the Week

Time for some great Italian food so who better than Guest Chef Paul Grybowski (remember that wonderful, authentic Focaccia recipe he gave us a while back? You could be real energetic and make that in conjunction with this week’s recipe – actually a 3 parter – and dream of Tuscan vineyards while you enjoy the fruits of your labour!

Cayenne Fettuccine with Chicken Alfredo Sauce

For the Fettuccine:

  • 3 cups all purpose flour
  • dash salt
  • 2 whole eggs
  • 7 Tbsp water
  • 1 Tbsp olive oil
  • 1 Tbsp ground cayenne pepper

Combine the flour and salt. Make a well in the center and add eggs and oil into that well. Add water and mix thoroughly with fingers. The dough will appear a little dry but do not add more water as this is normal. Allow to rest for 10 minutes then divide into 4 equal portions. Flatten into discs and run through a pasta press until desired thickness (it is possible to roll dough out with a rolling pin but the press does make life easier). Use the Fettuccine cutter attachment to cut into thin strips or, if rolling by hand, allow dough to slightly dry then roll out till very thin and cut into thin strips.

Drop into boiling water and cook just for a few minutes (this is not like the boxed stuff) or until al dente (keep tasting – it’s still the best way to test for doneness and I wouldn’t exactly consider it a hardship!).

For the Chicken:

  • 2-3 8oz boneless chicken breasts, cut into strips or cubes
  • 1 clove garlic, chopped
  • 2 Tbsp olive oil
  • salt and pepper to taste

Combine oil, garlic, salt and pepper and marinate the chicken in this mixture (I usually like to do it for a few hours but anything over 1/2 hour or so will suffice). Drain marinade from chicken and grill (or saute) until cooked through.

For the Sauce:

  • 1 clove garlic, chopped
  • 1 Tbsp olive oil
  • 1/4 cup white wine
  • 3 cups heavy cream (there is absolutely no substitution for this)
  • 4-6 oz parmesan cheese, freshly grated (none of that garbage that comes in a can, please)
  • 2 Tbsp unsalted butter
  • salt and pepper to taste

Place precooked chicken in a saucepan, add olive oil and garlic, wine, cream and parmesan. Reduce in pan over medium heat (sauce will begin to thicken at the halfway point). When thickened, add butter and cooked fettuccine, salt and pepper to taste. Toss until pasta is well coated with sauce.

This serves 4 very generously. Pass extra parmesan on the side and you’ll be in heaven.