Chili crisp fettucini alfredo with spinach

This is a basically recipe from the NY Times. I'm not sure it really qualifies as fettuccine alfredo anymore, but it looked good so I made a single serving of it. It had a good flavor and it was satisfying, but it is a lot of carbs!

• 2.0 oz. fettucini
• 1 tbsp. butter
• 1 clove of garlic, minced (added to the original recipe)
• diced chicken (optional, can be cooked or uncooked)
• 1 tbsp. chili crisp
• 2 oz. heavy cream
• 1/3 cup grated Parmesan
• baby spinach

Cook the fettucini according to package directions.

Heat the butter in a small sauté pan until melted. Add the garlic and cook for a minute.

If adding chicken, add diced chicken to the pan with the butter and garlic.

Add the chili crisp to taste.

Add the heavy cream and Parmesan. Heat over low heat.

Add the spinach.

Drain the fettuccine, then add to the sauté pan with the cream sauce and coat.

Plate. Serve with bread.

2024-04-17

I made this again, this time adding chicken and it was even better!

As I often do now, I prepped most of the ingredients in the morning which makes assembling the dish at dinner time much easier.

It's unnecessary for this recipe, but I pre-cooked the 3.9 oz. piece of chicken in the sous vide (seasoned with salt, black pepper, and garlic powder). I was already cooking a separate package of spiedie marinated chicken in the sous vide.

The chicken made it even better!

2024-05-18

I really do enjoy this dish!