PICTURE OF FETTUCCINE ALFREDO RECIPES

Steps:

• Pat the chicken breast dry with a paper towel.
• Mix all the seasonings together and pat onto the dry chicken breast on both sides.
• Heat butter in a skillet. Once hot, add the chicken one by one and cook for 3 min each side.
• After the chicken is seared, bake for an additional 30 min at 375 F.
• FETTUCCINE ALFREDO: Melt the butter over medium heat. Add minced garlic cook for 3-4 min until garlic is slightly brown.
• Slowly pour the heavy cream into the butter garlic mixture.
• Add the black pepper, salt, and Parmesan cheese. Cook for 5-8 min or until thick.
• If it still looks runny after 8 min, turn the burner off and let it cool slightly on the burner. It will thicken up.
• Cook pasta according to directions and toss with Alfredo sauce.
• Optional ** Add cooked broccoli and chopped tomatoes when you toss with the Alfredo sauce.

Steps:

• Special equipment: a broiler-safe 9-by-13-inch baking dish
• Position 2 oven racks in the center and upper third of the oven, and preheat to 425 degrees F. Line 2 rimmed baking sheets with parchment.
• Cook the oil, tomato paste, garlic and 1/2 teaspoon salt in a large skillet over medium heat, stirring, until the oil turns yellow, about 2 minutes. Add the tomatoes. Rinse the can with about 1 1/2 cups water, and add the tomato water and basil to the skillet. Bring to a simmer, and cook until the sauce thickens, about 20 minutes.
• Meanwhile, put the almond flour in a medium bowl. Whisk the eggs and 3 tablespoons water in another medium bowl until frothy.
• Lay out the eggplant on a clean surface, and season with 1/2 teaspoon salt and a few grinds of pepper. Dip the eggplant in the egg, press into the almond flour to coat, then place on the prepared baking sheets. Bake until the eggplant is tender and the crust is golden brown, 30 to 35 minutes. Rotate the baking sheets if the top one is browning too quickly.
• Turn the oven to broil. Spread a little of the sauce on the bottom of a broiler-safe 9-by-13-inch baking dish. Arrange half the eggplant in the dish in as close to an even layer as you can without overlapping too much. Spread half the remaining sauce on top, then 1/4 cup of the mozzarella. Top with the remaining eggplant, sauce and mozzarella and the Parmesan. Broil until the cheese is melted and browned, about 1 minute. Sprinkle the parsley over the top, and serve immediately, while the cheese is still warm.