Here, we take a few of our favorite things and combine them for a true comfort meal;  Homemade Fettuccine Alfredo tossed with Leftover Rotisserie Chicken.

We made this rich and silky fettuccine in our Electric Pasta Maker and had some leftover Rotisserie Chicken that we made in our Showtime EZ-Store Rotisserie for dinner a few nights back. Let’s just say there were no leftovers after this meal!

Our Alfredo sauce is inspired by one of the greatest chef’s I ever had the pleasure of working under – Chef Gio. He was a passionate chef who was a fiery guy with a good heart.  He made the richest, creamiest Alfredo. His secret… egg yolk whisked in at the end of the cooking process. The egg yolk adds texture, creaminess and an extra layer to this comfort sauce.

Chicken fettuccine alfredo

Homemade Fettuccine Alfredo tossed with Leftover Rotisserie Chicken

You will need:

  1. Recipe for home Ronco Fettuccine
  2. Recipe for Gio’s Alfredo Sauce
  3. 2 cups shredded leftover rotisserie chicken

Homemade Fettuccine

Ingredients

• 2 cups Bob’s Semolina Flour  or other brand of semolina pasta (found in most grocery stores)

• about 2 tablespoons of olive oil

• 2 eggs

• couple splashes of water

Pasta_Pic_1

Directions

  1. Set up Pasta Maker with fettuccine die.
  2. Use our included measuring cup to measure 2 cups of semolina pasta flour and pour into Pasta Maker.
  3. Close the top of your Pasta Maker. Using included cup, measure oil to oil fill line, add 2 eggs and top off with water. Mix slightly with a fork.Pasta_Pic_2
  4. Turn Pasta Maker MODE to mix and set POWER button to mix.
  5. Slowly add liquid ingredients through the liquid slot on the Pasta Maker lid, adding it to semolina flour with machine mixing. The machine will gently incorporate the wet and dry ingredients. Leave machine on and set to mix for 5-6 minutes to allow machine to knead dough. (Your pasta dough should not be too wet or too dry. If it is too wet or too dry, add either a touch of water or 1 more tablespoon semolina flour at a time while the machine is mixing the dough to get your pasta to the right consistency.)Pasta_Pic_3
  6. When the dough is kneaded and looks smooth and elastic, turn power to off. Let pasta dough rest for about 5 minutes. Set MODE to extrude, set POWER to extrude. Fettuccine will begin to extrude from the machine after a few minutes.Pasta_Pic_6
  7. Cut fettuccine into desired lengths as the pasta comes out of the machine and lay pasta out onto a board or drying rack for several minutes until ready to cook.

To cook Homemade Fettuccine

  1. Add pasta to about 4 quarts of boiling, salted water.
  2. Cook for only 3-4 minutes or until pasta begins to float. Homemade pasta cooks very quickly!Pasta_Pic_8

 

Gio’s Alfredo Sauce

 Ingredients

  • ¼ stick salted butter
  • 1-2 garlic clove finely minced
  • 1 cup heavy whipping cream
  • ½ teaspoon white pepper
  • pinch sea salt
  • 1 tablespoon minced Italian parsley
  • ½ cup grated Italian cheese blend (Parmesan, romano, and asiago)
  • 1 egg yolk

Directions

  1.  Parmesan Cheese On Board With Cheese Sauce BehindIn a small sauce pan, sauté minced garlic over medium heat to soften the garlic.
  2. Stir in heavy cream and bring heat up to medium high, allow heavy cream and butter to cook for several minutes to thicken. Be careful to not let mixture boil.
  3. Lower heat to low and whisk in; egg yolk, white pepper, salt, and parsley. Cook over low heat for 2 minutes.
  4. Remove from heat and stir in cooked fettuccine pasta, and shredded chicken. Add salt and pepper to taste!

 

 

Enjoy!

Chef Paja-Dejur Sanchez

 

 

 

 

Homemade Fettuccine Alfredo tossed with Leftover Rotisserie Chicken

  • Servings: 4-6
  • Print

 

 You will need:

  1. Recipe for home Ronco Fettuccine
  2. Recipe for Gio’s Alfredo Sauce
  3. 2 cups shredded leftover rotisserie chicken

 

Homemade Fettuccine

Ingredients

  • 2 cups Bob’s Semolina Flour  or other brand of semolina pasta (found in most grocery stores)
  • about 2 tablespoons of olive oil
  • 2 eggs
  • couple splashes of water

 

Directions

  1. Set up Pasta Maker with fettuccine die.
  2. Use our included measuring cup to measure 2 cups of semolina pasta flour and pour into Pasta Maker.
  3. Close the top of your Pasta Maker. Using included cup, measure oil to oil fill line, add 2 eggs and top off with water. Mix slightly with a fork.
  4. Turn Pasta Maker MODE to mix and set POWER button to mix.
  5. Slowly add liquid ingredients through the liquid slot on the Pasta Maker lid, adding it to semolina flour with machine mixing. The machine will gently incorporate the wet and dry ingredients. Leave machine on and set to mix for 5-6 minutes to allow machine to knead dough. (Your pasta dough should not be too wet or too dry. If it is too wet or too dry, add either a touch of water or more 1 tablespoon semolina flour at a time while the machine is mixing the dough to get your pasta to the right consistency.)
  6. When the dough is kneaded and looks smooth and elastic, turn power to off. Let pasta dough rest for about 5 minutes. Set MODE to extrude, set POWER to extrude. Fettuccine will begin to extrude from the machine after a few minutes.
  7. Cut fettuccine into desired lengths as the pasta comes out of the machine and lay pasta out onto a board or drying rack for several minutes until ready to cook.

To cook Homemade Fettuccine

  1. Add pasta to about 4 quarts of boiling, salted water.
  2. Cook for only 3-4 minutes or until pasta begins to float. Homemade pasta cooks very quickly!

 

 Gio’s Alfredo Sauce

 Ingredients

  • ¼ stick salted butter
  • 1-2 garlic clove finely minced
  • 1 cup heavy whipping cream
  • ½ teaspoon white pepper
  • pinch sea salt
  • 1 tablespoon minced Italian parsley
  • ½ cup grated Italian cheese blend (Parmesan, romano, and asiago)
  • 1 egg yolk

Instructions

  1.  In a small sauce pan sauté minced garlic over medium heat to soften the garlic.
  2. Stir in heavy cream and bring heat up to medium high, allow heavy cream and butter to cook for several minutes to thicken. Be careful to not let mixture boil.
  3. Lower heat to low and whisk in; egg yolk, white pepper, salt, and parsley. Cook over low heat for 2 minutes.
  4. Remove from heat and stir in cooked fettuccine pasta, and shredded chicken. Add salt and pepper to taste!

 

Enjoy!

Chef Paja Sanchez