Chicken Alfredo is a popular variation of Fettuccine Alfredo, which originally made its way to the United States in the late 1920’s. The Roman dish referred to as fettuccine al burro began as a combination
of butter, fettuccine and Parmesan cheese. Through the years, it has been updated and upgraded by many American chefs. The butter content has increased, spices have been added and other types of cheeses have been combined with the classic
Parmesan. Perhaps the tastiest change of all, however, was the addition of chicken into the mix.
Chicken increases the nutritional value of the dish while decreasing the caloric value per serving by offsetting the fatty butter and cheese with one of the leanest proteins available. Siding the dish with a fresh garden salad topped with a light vinaigrette
dressing makes a complete, well-balanced meal. Some recipes call for the addition of vegetables which ups the nutritional value even more while further cutting calories. With or without vegetables, the dish makes an exquisite meal that pleases even the
most selective palates. Fettuccine al burro has come a long way since the earliest days when Romans tossed butter and Parmesan cheese with noodles. Today, Chicken Alfredo can be found on the table of many delighted, discerning Americans. |
