Sun-Ripened Tomato Alfredo is a creamy pasta dish made even better by the salty twist of sun-ripened tomatoes. This recipe is pretty good without the chicken, so I would say it is vegetarian-safe too. Sun-Ripened tomatoes are generally rather unfortunately-priced. The good news is that, despite cutting prices with store-brand ingredients, this recipe still tasted great. I can only imagine how great this would taste with fresh Parmesan cheese! Another compromise I made with this recipe, for health reasons, was using skinless chicken breast. In the past I have had Alfredo with what I can only describe as small pieces of popcorn chicken mixed in. This is amazing, but just awful for you when you factor in the necessary heavy cream. But if you're up for substituting the skinless chicken breast with fried chicken pieces... it is soooo good.
1/2 cup heavy cream
1/4 cup milk
3 Tbsp butter or margarine
1/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped sun-dried tomatoes
14oz/500g fettucine pasta
pepper to taste
3 medium skinless chicken breasts, cooked and chopped (optional)
1. Cook pasta and set aside.
2. Add milk, heavy cream, butter, and sun-dried tomatoes. Heat until butter has melted.
3. Blend using an immersion blender (as this works best), though substituting a blender or food processor may work as well. Drain liquid through sieve to catch bits of tomato/seeds left behind and return to pot.
4. Add mozzarella and Parmesan to mixture and heat. Stir until combined.
5. Pepper to taste and add cooked chicken (optional).