Fettuccine Alfredo with Green Chile

© Can Stock Photo / ezumeimages

This recipe is for my son, William, who loves alfredo with green chile. I substituted gluten-free linguine in the last batch I made. The chicken is optional.

  • 1 pound chicken, cut in strips
  • 1 pound broccoli florets, in small pieces
  • 12 ounces mushrooms, chopped
  • 1 large onion, chopped
  • 1 pound diced green chiles, less if it is hot
  • 24 ounces dry fettuccini pasta
Alfredo Sauce
  • ½ cup butter
  • ½ teaspoon minced garlic
  • 1 pint heavy whipping cream (2 cups)
  • 4 ounces cream cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/4 teaspoon thyme
  • ¼ teaspoon salt, or to taste
  • ¼ teaspoon pepper, or to taste
  • 1 cup grated parmesan cheese 
Set water to boil in a large pot. To make sure pasta doesn’t stick together, use at least 4 quarts of water for every pound of noodles. Add at least one tablespoon salt.
Prepare a steamer pot for the broccoli.
Cut chicken in strips. Season with salt and pepper to taste and saute in butter. Set aside. Using the same pan, saute onions in butter for 2 minutes. Add mushrooms and saute until tender.
Meanwhile, in a medium saucepan prepare the alfredo sauce: Melt butter and saute minced garlic for 2 minutes then add heavy whipping cream and cream cheese. Cook over medium heat and whisk until melted. Add the garlic powder, seasonings, salt and pepper. Continue to whisk until smooth. Add the parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.
While the sauce is cooking, steam the broccoli and cook the noodles according to the directions. When the noodles are done, strain the water. Mix noodles, broccoli, mushrooms, onions, green chile and alfredo sauce by folding gently. Serve with salad and sourdough bread! (And, you know, wine!)