There’s an old yarn that says Fettuccine Alfredo was invented by a bloke whose pregnant wife was suffering terrible morning sickness. Desperate to find something she would eat and keep down, he created a creamy pasta dish to sustain her and their growing baby.
I can just imagine this bloke cooking up a storm, leaving a wake of destruction and several dirty pots in the sink for his poor sick wife to clean up afterwards. I picture him as he finally emerges from the kitchen holding the dish aloft, shirt and shorts covered in cream and grease; he pauses chest puffed with pride and declares he’s discovered the cure for morning sickness and, naturally, names it after himself – Alfredo!
This recipe is a 21st century adaptation of Alfredo’s original version.
creamy chicken and broccoli alfredo
Yield 6 serves
Alfredo is such a luxurious blend of classic ingredients. Adding chicken and broccoli help balance this traditional comfort food; making it sure to become a new family favourite.
500g fettuccine pasta, cooked according to package directions
1 BBQ chicken, meat removed and torn into bite-sized pieces
1 head broccoli (florets removed, save the stalk and stems for soup)
For the sauce:
4 cloves garlic, minced
250g cream cheese, softened
300ml pouring cream
125ml chicken stock
1 cup grated Parmesan cheese, plus extra for serving
1 bunch parsley, chopped (reserve a little for serving)
salt and pepper to taste
Cook the fettuccine and keep warm.
Prepare broccoli by placing florets in a microwave-safe bowl with 2 tablespoons water. Microwave on high until between crisp and tender. Drain to remove excess water. Set aside and keep warm.
Add garlic and butter to a saucepan over medium heat. Sauté garlic for 1-2 minutes before adding cream cheese, cream, and chicken stock. Continue cooking while stirring constantly until cream cheese is completely melted.
Reduce heat to low and continue stirring for about 15 minutes or until sauce thickens. Remove from heat and stir in freshly grated Parmesan cheese. Season with salt and pepper, to taste.
Add chicken, broccoli and cooked fettuccine noodles to a large serving bowl. Add the sauce and parsley to the bowl and gently toss until thoroughly combined. Top with reserved parsley and more freshly grated Parmesan cheese and serve immediately.
To prevent curdling, remove the cream from refrigerator when starting this recipe so it is not as cold when added to the hot ingredients.
I can imagine Mrs Alfredo making grateful noises and doing her best to stomach the creamy pasta while fighting waves of nausea. I then imagine her dragging her tired, pregnant arse to the kitchen to tidy up the all-holy mess that invariably happens when husbands cook.
what cured your Morning Sickness?
Does your husband make a mess in the kitchen?