Lighter Fettuccine Alfredo with Spice-Rubbed Chicken (adapted from Cooks Illustrated)
Serves 4
Chicken:
2 boneless, skinless chicken breasts sliced in half lengthwise (to make 4 very thin pieces)
1 1/2 teaspoon paprika
3/4 teaspoon cayenne pepper
3/4 teaspoon ground cumin
3/4 teaspoon dried thyme
3/4 teaspoon salt
3/4 teaspoon pepper
1/4 teaspoon onion powder
Mix all of the spice ingredients together thoroughly. Pat chicken dry with paper towels and cover both sides with spice rub.
Heat a non-stick pan or skillet with about a Tb of olive oil over medium high-high heat. Place chicken breasts in pan cook through. Careful not to crowd the pan! When cooked through, remove to a plate or cutting board and let rest 5 minutes, then serve sliced over pasta.
Alfredo:
3/4 cup half-and-half
1/8 teaspoon fresh grated nutmeg
1/2 tsp salt
1 tsp cornstarch
9 ounces fresh fettuccine (you can use dried, but fresh makes a HUGE difference in this dish!)
1 cup freshly grated Parmigiano-Reggiano
black pepper
Bring a large pot of water to boil. Add about a teaspoon of salt to the water.
While the water is heating, bring 1/2 cup of the half-and-half, the nutmeg, and 1/2 teaspoon salt to a simmer in a large saucepan. Whisk the cornstarch and remaining 1/4 cup half-and-half together, then whisk it into the simmering mixture. Continue to simmer the sauce, whisking constantly, until it has thickened slightly, about 1 minute. Cover and set the pot off the heat.
When the water is boiling, add the pasta. Cook according to package instructions, then drain, keeping 1/2 cup of the cooking water.
Return the half-and-half mixture to medium-low heat and whisk in the pasta cooking water. Slowly whisk in the Parmesan until melted. Add the pasta and cook, coating the pasta evenly with the sauce, until the sauce has thickened slightly, about 1 minute. Season with pepper to taste. Divide the pasta among the bowls, and serve immediately!