By Dustin and I got married Friday December eighteenth, 2020, at the Tulsa County Courthouse at one in the afternoon. The judge took ten minutes. Mama was a witness. Dustin’s parents Gary and Linda Turner from Owasso were the other witnesses. Cody attended through the unit’s allowed family-event video call. Aunt Tammy stood next to Mama and held her hand. We had a small reception at our house afterward with twelve people including Mrs. Tilford and Mrs. Henderson and Mr. Briggs and Linda.
I am Kaylee Turner now. I am writing it on the page in pen.
The recipe Saturday for the small reception was four-cheese chicken fettuccine. Pasta in a sauce of mozzarella, fontina, parmesan, and gruyere with shredded chicken and a touch of cream.
The recipe is below.
Four-Cheese Chicken Fettuccine
Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min | Servings: 6
Ingredients
- 12 oz fettuccine pasta
- 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded provolone cheese
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/4 cup grated Romano cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water before draining. Drain and set aside.
- Season and sear the chicken. Pat chicken pieces dry and season generously with salt, pepper, garlic powder, and onion powder. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 5–6 minutes, turning once, until golden and cooked through. Transfer to a plate and set aside.
- Build the sauce. Reduce heat to medium. Melt butter in the same skillet, scraping up any browned bits. Add minced garlic and cook 1 minute until fragrant. Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer and cook 3–4 minutes until slightly thickened.
- Add the four cheeses. Reduce heat to low. Add mozzarella, provolone, Parmesan, and Romano cheeses to the sauce, stirring constantly until fully melted and smooth. If the sauce is too thick, add reserved pasta water a splash at a time to reach desired consistency.
- Combine and finish. Return the cooked chicken to the skillet. Add the drained fettuccine and toss everything together until the pasta is well coated. Add red pepper flakes if using. Taste and adjust seasoning with salt and pepper.
- Serve. Plate immediately and garnish with extra Parmesan and fresh chopped parsley. Best enjoyed while still hot.
Nutrition (per serving)
Calories: 620 | Protein: 42g | Fat: 32g | Carbs: 42g | Fiber: 2g | Sodium: 540mg