Fettuccine Alfredo with Chicken

We love pasta in our family. We were lucky enough to go to Italy a few years ago, and that only fueled our love for all things Italian. Giada de Laurentiis has always been one of my favorite chefs to watch and make her food. Everyday Italian is a great show- I have 3 of her cookbooks and I use every single one of them, although her Everyday Italian cookbook has been used the most. It is a great resource for basic Italian cooking. The Lemon Spaghetti page and the Fettuccine Alfredo page are splattered the most!


Giada's Fettuccine Alfredo
1 1/2 cups heavy cream
1/4 cup lemon juice (about 1 lemon)
6 Tbsp. unsalted butter
1 to 2 tsp. grated lemon zest (from about 1 lemon)
pinch of nutmeg
salt
9 ounces fresh fettuccine (I used a bag of dried fresh fettuccine, it made a difference)
1 cup freshly grated Parmesan cheese

I cooked the chicken first. I had chicken tenders. After thawing them, I put them in a ziploc bag with olive oil, lemon juice (not too much), garlic salt, and any herbs I had on hand. I let that marinate for a bit while I got everything else ready. I heated up a saute pan with olive oil and cooked the tenders through. I set them aside on a paper plate to start the sauce.

In the same pan, I added 1 cup of cream, lemon juice and butter-stirring occasionally until the butter melts. Add lemon zest and nutmeg. At this point, you can pull it off the heat, cook your pasta and then put it back on the heat to finish up. After your pasta is cooked, drain it and add to the pan with the cream. Add the remaining 1/2 cup cream, the Parmesan, and salt and pepper. Toss over low heat and sauce will thicken slightly, about 1-2 minutes. Serve with chicken.
*Sorry for not many pictures! I was in a hurry to get it on the table, and that is usually when I forget to take my pics.
This is great alfredo. It will thicken up at the end, so give it a few minutes. Manga!!