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Fettuccini Alfredo with Ham and Chicken




Source of Recipe


Internet


List of Ingredients




2 lbs chicken (skinless and boneless, cut into approximately 1"
cubes, blot dry if wet)
1 lb ham, cut into strips (about 2" long)
4 TB butter (or vegetable oil)
6 cloves garlic, finely chopped (divided in half)
3 TB flour
4 C milk
1/2 tsp ground black pepper (divided in half)
1/4 tsp ground nutmeg
1/2 tsp ground cayenne
3 TB nutritional yeast
1 C shredded parmesan and/or romano cheese
salt (to taste, and for boiling the noodles)
1 lb dry fettuccini noodles (or fresh)



Recipe



In a large pan, add the butter. Preheat on Medium High, but don't
burn the butter. Add the chicken cubes and give them a quick stir,
to coat with the butter. Brown the chicken cubes, stirring
occasionally (but don't give them another stir until until the first
side browns.)

Notes: Adding too much chicken to a small pan, or adding wet
chicken, or stirring too much early on, will cause too much chicken
juice to run into the pan, and the chicken will not brown until the
juice has evaporated. If the butter or oil burns too easily, try a
cooking oil with a high smoke point, such as refined peanut oil, or
extra-light olive oil. But I would discard that oil after the
chicken is cooked, and make the roux with butter, for a better
overall flavor.

Start cooking the fettuccini noodles in boiling salted water,
following the instructions on the package.

When chicken is almost browned, stir in half the garlic and half the
black pepper, and cook for a couple minutes more. Reduce heat to
Medium. Stir again, and remove chicken from pan with a slotted
spoon. Set chicken aside in a bowl.

In the pan with the remaining butter mixture, stir or whisk in the
flour, and make a roux. Add more butter if needed to make the
roux. Cook, stirring frequently, until mixture starts to thicken.
Don't allow the roux to darken much.

Transfer the roux to a large pot, and place back on Medium heat.
Whisk in the milk, remaining black pepper, remaining garlic, nutmeg,
cayenne, and nutritional yeast. Stir milk frequently to prevent
burning. Reduce heat if necessary. When milk is hot, whisk in the
shredded cheese.

When mixture is slightly thick (not too thick, as the noodles will
thicken it further,) and the cheese is thoroughly melted and
incorporated, salt to taste (if needed.) Stir in the chicken cubes,
ham strips, and noodles.

Garnish with shredded parmesan/romano cheese on top, and parsley
(optional.) Serve hot, with your favorite garlic bread.