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Southwestern Fettuccine Alfredo

Southwestern Fettuccine Alfredo

Make the sauce while the pasta cooks. Stir in chopped grilled chicken to make it a heartier main dish, or serve it as a side with barbecued brisket.

Southern Living AUGUST 2005

  • Yield: Makes 4 servings
  • Cook time:25 Minutes
  • Prep time:20 Minutes

Ingredients

  • 8 ounces uncooked fettuccine
  • 1/4 cup butter
  • 1 cup fresh corn kernels (about 2 ears)
  • 1 (4-ounce) can chopped green chiles
  • 1 small jalapeño pepper, seeded and minced
  • 1/2 teaspoon minced fresh garlic
  • 3/4 cup grated Parmesan cheese
  • 3/4 cup whipping cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon chopped fresh cilantro

Preparation

Cook pasta according to package directions; drain.

Melt butter in a large saucepan over medium-high heat; add corn, and sauté 6 minutes or until tender. Stir in chiles, jalapeño pepper, and garlic; sauté 1 minute. Stir in Parmesan cheese and next 3 ingredients. Cook over medium-low heat, stirring often, until thoroughly heated. Stir in pasta. Sprinkle evenly with cilantro, and serve immediately.

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Southwestern Fettuccine Alfredo recipe

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