The Duo: Altruda's Pollo Amanda and Fettuccini Alfredo

People have been asking me about this recipe for years. No, I didn't choose for the chicken to be named after me (I was an infant) but it has since become one of my favorite meals that we offer. This recipe is deceivingly simple, but you need to make sure you start prepping the day before as the chicken should marinate at least 18 hours. Sounds excessive I know, but if you've ever tried our Pollo Amanda, there is a distinctive vinegar tang that can only be replicated by letting it marinate that long! Recipe below:

Serves 4

For the Pollo Amanda:

• 4 6oz chicken breast, pounded very thin with meat mallet
• About 1 cup Altruda's Italian Dressing and Marinade
• Paprika (don't use smoked)

Directions:

1. Use meat mallet to pound chicken breasts very thin, to where the meat is slightly transparent and barely keeping together
2. Place in a ziplock baggy
3. Pour salad dressing over chicken breasts into bag and seal, making sure all of the air has escaped
4. Refrigerate: let marinate at least 18 hours!! 24 is best
5. Preheat oven to 500 degrees
6. Remove chicken from marinade and place on baking sheet. Pour a little marinade over the breasts
7. Cover each piece entirely with a generous shake of paprika
8. Bake for 6 minutes. If your breasts are thicker, you will need to bake around 8 minutes
9. Pour the leftover juice from the baking dish on top of your Pollo Amanda

For the Fettuccini Alfredo:

• 9 oz Fettuccini Pasta (I used the refrigerated Buitoni kind that you can find at most grocers. **Note that Altruda's uses an egg noodle, so if you want that authentic feel, use that
• 2 cups heavy whipping cream (+ more for thinning sauce)
• 2 cups freshly fine grated Parmigiano Reggiano cheese. This makes the fettuccini. Don't use a different kind or pre shredded!
• 6 TBSP butter
• Salt and pepper, to taste
• Dried parsley (optional)

Directions:

1. Cook fettuccini al dente according to package directions, reserving a few TBSP of pasta water
2. Melt butter in medium sauce pan over medium high heat until foamy and bubbly
3. Pour in heavy whipping cream. Wait for heavy cream to bubble and become slightly thick (2 -3 min)
4. Sprinkle cheese in a handful at a time, stirring constantly to melt 
5. Wait for sauce to thicken, about 1 minute. Add more heavy whipping cream if sauce gets too thick
6. Sprinkle with salt and pepper to taste, and add parsley if using
7. Toss with fettuccini and a few TBSP of the pasta water until completely coated. Serve immediately with Pollo Amanda and enjoy!