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1
BOIL FETTUCCINI AS DIRECTED; ADDING SALT AND A BIT OF PARSLEY FOR TASTE.
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2
COOK YOUR CHOICE OF MEAT; FOR THE CHICKEN BREAST STRIPS, I LIKE TO BAKE THEM COVERED WITH FOIL IN THE OVEN AT 425 FOR ABOUT 25 MINS.
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3
FLAVORING THE MEAT IS VERY IMPORTANT.
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4
FOR BOTH THE SHRIMP AND CHICKEN I USE GARLIC, SALT, PEPPER, AND PARSLEY.
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5
THE HAM CAN BE LEFT AS IS.
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6
AFTER THE MEAT AND THE FETTUCCINI ARE DONE COOKING, I MAKE THE ALFREDO SAUCE SO THAT IT WON'T BE STANDING TOO LONG, SINCE IT MAY START TO GET CLUMPY.
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7
IN A LARGE SAUCEPAN, MELT THE STICK OF BUTTER.
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8
ADD GARLIC CLOVES, PARSLEY, AND PEPPER.
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9
WHEN THE GARLIC HAS SOFTENED A BIT AND THE BUTTER IS COMPLETELY MELTED, STIR IN THE HEAVY WHIPPING CREAM WITH A WISK.
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10
STIR WITH WISK ON MED-LOW HEAT UNTIL IT IS ALMOST BOILING.
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11
ADD PARMESEAN AND ROMANO CHEESES UNTIL SAUCE STARTS TO THICKEN.
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12
THIS SHOULDN'T TAKE LONG, SO DON'T LEAVE THE KITCHEN, OR IT WILL EASILY BURN!
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13
YOU MAY ADD ALL OR JUST SOME OF THE CHEESE.
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14
THE MORE YOU ADD, THE THICKER YOUR SAUCE WILL BE.
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15
ADD SALT FOR TASTE.
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16
AFTER THE SAUCE IS THE RIGHT CONSISTENCY, ADD YOUR CHOICE OF MEAT AND STIR ON LOW HEAT FOR ABOUT 4 MINUTES.
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17
SERVE OVER THE FETTUCCINI AND ENJOY!
