Fettuccini Alfredo

Basic Egg Pasta:
4 large eggs (7/8 c)
1 T water
3 ½ c sifted all purpose flour
½ tsp salt

1. Place eggs, water, flour, and salt in mixer bowl. Attach bowl and flat beater. Turn to speed 2 and mix 30 seconds.
2. Exchange flat beater for dough hook. Turn to speed 2 and knead for 2 minutes.
3. Remove dough from bowl and hand knead for 1-2 minutes.
4. Let dough rest for 20 minutes.
5. Divide dough into four pieces before processing with pasta sheet roller attachment.
Yeild: 1 ¼ pounds of dough
I normally half this recipe.

Alfredo Sauce:
1 1/2 c. heavy cream
5 Tbsp unsalted butter
12 tablespoons of Parmesan cheese
¼ tsp white pepper

1. In saucepan over medium high heat, bring the cream and butter to a boil.
2. Reduce the heat to low and simmer for about 2-3 minutes.
3. Add cheese and white pepper, whisk until smooth.

Chicken to go with the sauce:
2 chicken breasts cubed
1 T garlic
2 T sliced mushrooms
Adobo & Oregano to taste

Directions:
1. Spray skillet with Pam and heat to medium to medium high
2. Cook seasoned chicken thoroughly, turning chicken regularly
3. Add mushrooms and garlic and cook for about one minute

Vegetarian Alternative:
1 c frozen vegetarian chicken (I used the Quorn brand, cubed)
½ c fresh spinach (washed)
½ T garlic 1 T water
Adobo & Oregano to taste

Directions:
1. Spray skillet with Pam and heat to medium
2. Add Vegetarian chicken, seasoning, garlic and water to pan, cook 5-7 minutes
3. Add spinach, cook 2-3 minutes