Chicken Marsala

Fettuccine Alberto (because they are kind of like Alfredo, but different).

Fettuccine Alberto (because they are kind of like Alfredo, but different) highly diverse and own mind taste that unique. Some kinds of Fettuccine Alberto (because they are kind of like Alfredo, but different) recipes are also sufficient simple to process and dont take long. Even though not everyone likes Fettuccine Alberto (because they are kind of like Alfredo, but different) food, currently several people are got attached and like the sundry Fettuccine Alberto (because they are kind of like Alfredo, but different) foods on hand. This could be seen than the number of restaurants that provide Fettuccine Alberto (because they are kind of like Alfredo, but different) as one of the dish. You can have Fettuccine Alberto (because they are kind of like Alfredo, but different) using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Fettuccine Alberto (because they are kind of like Alfredo, but different)

1. Prepare 1 lb of fettuccine (homemade or store bought).
2. Prepare 2 of skinless, boneless chicken breasts, cubed.
3. You need 1 tbsp of olive oil.
4. You need 3 oz of butter.
5. You need 1 tbsp of fried onion bits.
6. It's 1 tsp of dried garlic.
7. Prepare 3.5 oz of grated Parmesan cheese.
8. You need to taste of salt / pepper.
9. Prepare to taste of dried basil, to garnish.

Fettuccine Alberto (because they are kind of like Alfredo, but different) step by step

1. Bring a large pot of salted water to boil, cook pasta until al dente, drain and reserve. Save 1 cup of the cooking water..
2. In a large wok, heat olive oil and sautée chicken until cooked and beginning to brown, about 5-8 minutes. Reserve..
3. In the same wok, melt the butter and fry the onion and garlic in it until the butter begins to bubble and brown..
4. Add the cooked pasta and the chicken, together with the reserved pasta water, and mix energically to combine. The water and the butter will form a nice, silky sauce. Add the Parmesan cheese and keep mixing until the cheese blends in and melts. De-lish!.
5. Serve with additional Parmesan and a pinch or two of dried basil. Voilá!.

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