the most perfect fettuccine you will ever eat. Growing up, we used to take our boat to the San Juan Islands off the coast of Washington every summer. And oh how I loved it. My Mom (Momcatt. Me give a nickname? You know by now the answer, of course, is yes.) has been making this for years and would whip it up in the galley of our boat in less than an hour so you know it is an easy option. For many people, just hearing the words "alfredo sauce" is artery-clogging. This sauce is lighter. I omit the butter but to make it true to form, I included it in the recipe. This recipe is truly called San Juan Fettuccine but because my mom put her spin on it so well, I call it Momcatt's Fettuccine. And yes, I still have girlfriends who talk about this excellent dish.
A perfect treat to pair with white wine if you want to make something special. I have been making it for years too and just had to call my mom to clarify the specific amounts of certain ingredients since I merely eyeball at this stage. She remembers making this for us for years, and it never disappointed. Buon Appetito!
San Juan Fettuccine (aka Momcatt's special)
2 C Fettuccine Pasta (cooked and drained)
1/3 C Butter
1/4 t fresh minced garlic
1/4 t pepper
1 C whipping cream
1/2 C sour cream
1/4 C grated Parmesan
1/4 t seasoning salt (my Mom uses Johnny's)
1/4 pound chopped mushrooms
1/2 medium onion (you can also omit without compromising flavor)
3/4 C diced raw chicken ( I use about 3 half breasts)
3/4 C of sliced or quarter cut zucchini
Heat butter, garlic, pepper in a large frying pan. Add onions and mushrooms until sightly brown. Add chicken, zucchini and 1/2 seasoning salt. Sear all raw sides of the chicken. Add Pasta and the remaining seasoning salt. Add whipping cream, sour cream and blend well. Cook 4 or 5 minutes to reduce cream and to thicken the sauce. Add cheese, blend well. Serves 2 or 3.
* Note from my mom: This is the basic recipe. As you well know we usually doubled it and I also often replaced the chicken with seafood. Scallops are a big hit. This was probably one of my very favorite things to make.
I have loved this recipe for years and hope you enjoy it as much as I do. Thanks Mom!