Italian chestnuts are very delicious, low in fat and an excellent fiber source. Here's a recipe to incorporate them into a creamy fettucine alfredo pasta dish. To boost the fiber and protein content, add cooked chicken or fish and fresh mixed vegetables or frozen mixed vegetables to this dish.
Instructions
Fettucine with Chestnut Alfredo Sauce
1. Make a slit with a small, sharp stainless steel knife on the flat side of the chestnuts. Place them in a small saucepan and add just enough water to cover them. Bring to a rolling boil and cook chestnuts for 5 to 6 minutes. Remove from heat and cool. Do not drain.
2. Fill a large saucepan with water and bring to a boil. Cook fettuccine or other pasta according to package directions.
3. Peel and chop chestnuts. Place them into a blender or food processor along with cooking water and 1 tbsp. extra virgin olive oil. Blend until smooth. Set aside.
4. In a medium-sized stainless steel frying pan over low heat, add 2 cups heavy whipping cream, 1/2 stick butter, 2/3 cup chicken broth, 3 tbsp. quinoa or spelt flour, 1/2 tsp. salt and 1/4 tsp. ground white pepper.
5. Stir together cream, butter, chicken broth, flour, salt and pepper until blended. Add a dash of onion juice and a dash of garlic juice. Continue to cook over medium low heat until smooth and thick.
6. Add 1/2 cup freshly grated Parmesan cheese and the pureed chestnuts. Stir until well blended. Remove from heat.
7. Add vegetables and meat, if using, to the pasta during the last minute or two of cooking. Drain pasta and vegetables, transfer to a large bowl and toss with sauce. Serve immediately, along with a bowl of freshly grated Parmesan cheese.
Tags: along with, butter chicken, butter chicken broth, chestnuts Place, chestnuts Place them
