Michael Scott’s Fun Run Alfredo
with Fresh Fettuccine, Parmesan & Chives
- Eggs
- Wheat
- Milk
Carbo-loading with fettuccine alfredo before a big race? Yes! Scarfing down said fettuccine alfredo minutes before the race starts? Well…it may have hampered Michael Scott’s path to victory in raising money for rabies awareness, but we’re sure our version of this perfect pasta dinner will make you an actual winner at meal time. Fresh fettuccine is served in a creamy Parmesan sauce, topped with garlicky seared chicken cutlets, and sprinkled with chives plus chili flakes for a touch of heat. It’s a dish versatile enough to be your own fun-run fuel (the night before, of course!) or a meal to impress at your next intimate dinner party (Serenity by Jan candles optional). © Universal Television LLC. All Rights Reserved.
Ingredients
1 teaspoon
Chili Flakes
7 ounce
Fresh Fettuccine
(Contains: Eggs, Wheat)
4 ounce
Cream Sauce Base
(Contains: Milk)
1 teaspoon
Garlic Powder
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 teaspoon
Nutmeg
2 clove
Garlic
¼ ounce
Chives
2 tablespoon
Cream Cheese
(Contains: Milk)
12 ounce
Chicken Cutlets
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Peel and mince or grate garlic. Finely chop chives.
• Once water is boiling, add fettuccine to pot (if noodles are stuck together, gently pull apart with your hands before adding). Stir and bring to a boil, then reduce heat to medium. Cook, stirring occasionally, until noodles are tender, 5-7 minutes. TIP: Be sure to scrape up any noodles sticking to the bottom of the pot as it boils! • Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
• While fettuccine cooks, pat chicken dry with paper towels. • Place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1⁄2 inch thick. Season all over with garlic powder, salt, and pepper.
• Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 4-6 minutes per side. (For 4 servings, you may need to cook in batches.) • Turn off heat; transfer to a cutting board. Wipe out pan; let cool slightly.
• Once fettuccine is done, heat a drizzle of oil in pan used for chicken over low heat. Add minced garlic; cook, stirring, until fragrant, 30-60 seconds. • Whisk in cream sauce base, cream cheese, 1⁄3 cup reserved pasta cooking water, and 1⁄8 tsp nutmeg (2⁄3 cup reserved pasta cooking water and 1⁄4 tsp nutmeg for 4 servings). (Be sure to measure nutmeg—we sent more!) Bring to a simmer, then reduce heat to low. Cook, stirring constantly, until warmed through, 1-2 minutes. TIP: If sauce seems too thick, stir in more reserved pasta cooking water a splash at a time. • Remove pan from heat. Stir in 1 TBSP butter (2 TBSP for 4) and Parmesan until melted and smooth. • Add drained fettuccine; toss until thoroughly coated. Taste and season with salt and pepper.
• Slice chicken crosswise. • Divide pasta between shallow bowls. Top with chicken, chives, and as many chili flakes as you like. Serve.
Poultry is fully cooked when internal temperature reaches 165°.
