Pecorino Romano Fettuccine Alfredo With Black Pepper Chicken I Made It

Pecorino Romano Fettuccine Alfredo with Black Pepper Chicken

pointsevenout 12 years ago
Recipe by Icecreamuffin: Pecorino Romano Fettuccini Alfredo With Black Pepper Chicken
It's a great quick dish with lots of flavor showcasing Pecorino Romano cheese.
Alfredo needs a little salt.
Sauteed garlic in the butter for one minute first instead of adding it with the cheese to mellow the garlic bite.
It fails me to understand why I need to start with softened butter first, because I'm melting it in a pan anyway.
Beat the breasts to get the bulbous end of the breast flatter so it would cook evenly.
Used chicken bouillon instead of wine. Had to use 2 cups total bouillon to keep the pot from running dry. One cup at a time.
Overall a very good dish.
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icecreamuffin 12 years ago said:

Pointsevenout, thanks for trying the pecorino romano alfredo recipe!
I'm so glad you made it your own :)
As for the softened butter, I suppose it isn't completely necessary, just easier to whisk into the cream than cold hard butter.

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DetroitTokyo 12 years ago said:

Yum!! Nice photo & review, P7O. I wondered if the chicken was very spicy when I first saw the recipe.

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pointsevenout 12 years ago said:

Depends on how much rub you put on the breasts. I used 1 1/2t pepper to 1t garlic pwdr & Italian seasoning to 1/2t salt. Definitely could taste the pepper.
Using bouillon instead of wine made the simmer residue to the salty side. Not overpowering salty, you can handle it.

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pointsevenout 12 years ago said:

Icecreamuffin gives the rub ratio. You can dial it up or down to suit your tollerance. I rubbed it in before I flattened the breasts. The mallet helped get the rub into the skin for more flavor.

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