|Chicken Fettucini Alfredo|
2 pounds Linguini noodles
1 pound boneless, skinless chicken
4 tbsp olive oil
1 small onion, chopped very small
2 cloves garlic, minced
1/2 tsp black pepper
1/4 tsp sage
1/4 tsp thyme
1/2 tsp nutmeg
1/4 tsp rosemary
1/4 cup Vodka (100 proof minimum)
1 quart heavy cream
2 cups grated parmesan cheese
2 sticks butter
1 tbsp corn starch
1 tbsp cold water
Cut the ckicken into small pieces and sprinkle with salt. Heat 2 tablespoons of oil in a heavy skillet. Add the onions, sprinkle with salt to help draw out moisture and prevent burning, and saute them till they are browned. Add the chicken and keep it moving while adding the garlic, pepper, sage, thyme, nutmeg, and rosemarry. Once the chicken is about done, turn off the burner and add the vodka. Give it a few seconds to heat up, then light the fumes. Keep the chicken moving while the alcohol burns off. Remove from all heat and set aside.
Bring 4 quarts of water to a boil. Add about 2 tbsp oil to the water. This breaks down the surface tention of the water and keeps it from boiling over. Add about 2 Tbsp salt to the water. This is your only chance to add seasoning to the noodles themselves, so think twice before skipping this step. Add the noodles to the water and keep them moving for a minute so they don't "clump" together. (Don't break them in half.) When noodles are flexible but firm, drain them immediately.
Heat cream and butter in sauce pan till butter melts and mixture begins to simmer. Add cheese slowly while whisking until completely incorporated. Bring to a boil. Mix corn starch and water in a seperate container, then add to sauce while whisking.
Create a bed of noodles on a plate, add some of the chicken, then cover with the sauce.