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Chicken Alfredo Recipe

The document provides a detailed overview of Chicken Semolina Alfredo Pasta, including its history, nutritional value, ingredients, cooking instructions, and tools used. It traces the origins of pasta back to ancient civilizations and highlights its introduction to the United States by Thomas Jefferson. Additionally, it outlines the health benefits of pasta, particularly semolina, and offers a recipe for preparing the dish.

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Sui Jungco
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6 views4 pages

Chicken Alfredo Recipe

The document provides a detailed overview of Chicken Semolina Alfredo Pasta, including its history, nutritional value, ingredients, cooking instructions, and tools used. It traces the origins of pasta back to ancient civilizations and highlights its introduction to the United States by Thomas Jefferson. Additionally, it outlines the health benefits of pasta, particularly semolina, and offers a recipe for preparing the dish.

Uploaded by

Sui Jungco
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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CHICKEN

SEMOLINA
ALFREDO
PASTA

T.L.E. 7 | GROUP 7
SANTO ROSARIO S.P. COLLEGE
SIR EDRICK FABIA

ABAN, JULIA CAMA, ANDREA JUNGCO, YOUNG TEAM

LEADER

PALLE, ADRIAN POSTRERO, CAITLYN JOIE


INSIDE: DISH - DISH HISTORY – HEALTH BENEFITS - INGREDIENTS & PROCEDURE - TOOLS USED - PROPER USE
OF KITCHEN TOOLS
PASTA HISTORY
Despite pasta being thought of as an Italian dish, there is some evidence that the Chinese ate
pasta as long ago as 5000 bc, although some believe that pasta dates back even farther to
ancient Etruscan civilizations.3 The earliest written record of pasta was in 1279, where pasta
was included among the items in a will, referred to as a “bariscella plena da macaroni” (basket
full of macaroni).3 Macaroni was considered a fashionable food in late 18th-century Paris, and
Thomas Jefferson is credited with introducing it to the United States almost half a century later.
Jefferson even drew plans for a pasta-making machine4 and later purchased a machine for
making it.5 Around 1800, the first mechanical devices to produce pasta appeared in Italy,1 and
the first American pasta factory was opened in Brooklyn, New York, in 1848, by a Frenchman
named Antoine Zerega. Almost 200 years passed before tomatoes, brought to Europe by the
Spanish explorer Cortez, were paired with pasta to create the traditional Italian dish, spaghetti
with tomato sauce.

NUTRITIONAL VALUE OF PASTA


Most dry pasta in the United States is enriched with iron, riboflavin, thiamine, and folic acid. A
2-oz serving of semolina pasta (about 1 cup, cooked) supplies the equivalent of 25% or more
of the Daily Value (100 μg) of folic acid, making it an excellent source of the B vitamin, and it is
a good source of iron, providing about 10% of the Daily Value. Pasta is naturally very low in
sodium and is cholesterol-free. Whole-grain pasta can provide up to 25% of recommended
daily fiber intake in every 2-oz dry portion,8 and it provides oligosaccharides, phenolics,
lignans, and phytic acid, but it is not fortified with folic acid.12,13 Pasta made with vegetable
purees, such as spinach, carrots, lentils, or zucchini, may provide as much as ½ serving of
vegetables.

Ingredients
12 ounces uncooked semolina noodles
6 Tablespoons butter
3 cloves garlic smashed but not chopped
1 1/2 cups half-and-half
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup packed grated Parmesan cheese
1-2 chicken breasts cooked and shredded
3-4 cups packed baby spinach roughly chopped

Instructions
1. Bring a large pot of water to a boil, then add noodles and cook according to directions.
Drain and set aside.
2. In a large pan, melt the butter and add the garlic cloves, cooking for about 30 seconds.
Pour in the half-and-half and let melt together, stirring frequently. Add salt and pepper.
Spoon out the garlic and discard.
3. Stir in the Parmesan cheese and stir until smooth.
4. Mix in the drained noodles, the shredded chicken, and the spinach. Stir to combine and
let cook for 1-2 minutes until everything is well coated and the spinach has wilted
slightly. Salt and pepper to taste, then serve immediately.

Tools Used
Pasta Pot Cheese Grater
Frying/Sauce Pan

Chopping Board & Knife Wooden Spoon


Tong

Source https://journals.lww.com/nutritiontodayonline/fulltext/2019/09000/
pasta_s_history_and_role_in_healthful_diets.7.aspx
https://everyday-reading.com/chicken-fettuccine-alfredo-with-spinac/

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