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Sexy Time Chicken Fettucine Alfredo

Ok ladies and gentlemen, this past weekend we had decided to take on a simple, yet sometimes quite difficult dish. I don’t know how many times I’ve had Fettucine Alfredo that just seems to miss the mark, and there’s no way you can ever buy a pre-made jar of Alfredo and get the kind of feeling or response you can with a home-made sauce!

We decided to do this dish since we were having our friend Elaine over and that is her go-to meal, I don’t know how often she eats it, but it’s one of like three different type meals she likes. Of four, I think it may be her favorite! I want to give you some quoted reviews before I get into the recipe as I want you to be able to grasp the awesomeness of this recipe!!!
 

“I’m totally getting goose bumps right now! This is so amazing!” ~ Elaine (the Fettucine Alfredo connoisseur)

 

“I was sitting next to Elaine and can vouch for the fact that she literally had goose bumps all over her arms due to this awesome Fettucine Alfredo!” ~ Paul (who sat next to Elaine)

 

“When a guy is in the doghouse, if he makes this, there is no way his woman can turn him down!” ~ Desi (speaking from experience!)

 

Sexy Time Chicken Fettucine Alfredo
Servings: 6

Ingredients:

  • 3 Large Skinless Chicken Breasts
  • Fettucine Pasta
  • Heavy Whipping Cream (32 oz container)
  • Cream Cheese (approx 2 oz from an 8 oz box)
  • Finely Shredded Parmesan Blend Cheese – 5 oz Bag (includes Parmesan, fontina, Asiago, and Romano cheese)
  • Finely Shredded Parmesan Cheese – 5 oz Bag (Half for sauce, half for sprinkling on finished dish)
  • 6 Garlic Cloves
  • 1/2 Cup of Butter (two sticks)
  • White pepper (to taste)
  • Black Pepper (to taste)
  • 1 Tbsp of Salt (or to taste)
  • Fresh Parsley (1/2 finely chopped in sauce) and the rest as garnish

For the Chicken:
Brine the chicken in a 4 hour salt and garlic powder brine. We placed the chicken breasts in a Pyrex dish filled with water mixture which included approximately 4 tbsp of Garlic Powder and 3 tbsp of Salt.

The chicken was cooked on a charcoal grill, searing both sides for about 3-5 minutes depending on size of chicken breast. Once seared, they were moved away from the flame for indirect cooking for about 15 to 20 minutes. (FYI – our grill was only at about 250 degrees, the cook time will vary, but you don’t want to cook it too long or the chicken will dry out and get tough!)

Also, the chicken should be on the grill when you start the water for the pasta.

For the Sauce:
Start by dicing up the garlic and simmer with the butter. Once that gets to a frothy boil, add in whipping cream gradually (it is not necessary to add it all at once). Spice the sauce up with your salt, and peppers stirring regularly with a whisk. Whisking the sauce will increase the thickness! Begin to add in the Parmesan Blend and the cream cheese. Let it simmer while you put your pasta into the boiling water (with olive oil). Continue to simmer the sauce while you are working on the chicken and the pasta, stirring regularly as you don’t want the sauce to burn! Now add in the Parmesan cheese and chopped parsley. It’s almost ready… now taste and add more garlic (fresh or powder) and salt as needed.

To Serve… Place noodles on a dish, spoon on the alfredo sauce, and place sliced chicken on top. Sprinkle with shredded Parmesan and chopped parsley and voilà! You are now ready to get your Sexy Time Fettucine Alfredo on!!!

We hope you will enjoy this and it’s effects! It’s absolutely amazing! It’s not an every night thing as I have no idea how fattening it is, but it is an awesome treat or a way out of the dog house, as this will definitely get you SEXY TIME! ;)

(FYI this recipe is named Sexy Time Chicken Fettucine Alfredo after our “unnamed dinner companions” decided they had to excuse themselves from the dinner table to have SEX after eating this amazing meal!!!)
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The Biscuit

Discussion

One thought on “Sexy Time Chicken Fettucine Alfredo

  1. Sexy time chicken Fettucine Alfredo is the best recipe for chicken to get the sexy time

    Posted by Norma Stitz | March 6, 2014, 1:38 pm

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