Redfield Recipes: Pink Fettucine Alfredo

Pink Fettucine Alfredo

Reverse-engineered from a restaurant in Fort Lauderdale

1	lb	fettucine noodles
¹/₂	cup	butter
¹/₂	large onion, diced
2	chicken breasts
2	cups	heavy cream
¹/₄	cup	port wine
1	cup	parmesan
2	diced tomatoes
2	large handfuls baby spinach leaves
¹/₂	cup	pine nuts (optional)

Wash chicken breasts and pat dry. Cut into strips or bite size pieces and set aside. Sauté diced onion in 2 Tb butter until translucent. Add chicken and cook until slightly stiff. Add butter and 1¹/₂ cups cream, cooking until butter is fully melted. Add parmesan, remaining cream, and port wine, stirring gently to combine. Ladle over cooked noodles, garnishing with tomato, spinach leaves, and optional pine nuts. Serve immediately.