Chicken Fettucini Alfredo for A Crowd
OK, So last night was one of our big Pasta Dinners for the Varsity Football Team, and a few of you have been asking what we serve and how much. So… I meant to take pictures to post, but in the sheer craziness in the moment that the boys came out of the locker room, I lost my head and forgot! Or should I say, never even gave it a second thought until it was close to over and by then we had quite the mess and I DIDN’T want to share that with you! Trust me, you don’t want to see it.
To feed 40 players, 6 coaches and a few of the volleyball girls (as if they eat so much), this is what we made: 4 lasagnas (or variations of), 1 large Nesco of meatballs and sauce, 1 large Nesco of Chicken Fettucini Alfredo (recipe to follow), 10# spaghetti noodles, 9 gallons of milk, 1 case of water, 8 desserts, 2 large watermelons and 48 rolls with butter. Whew! And not many leftovers.
I got this recipe from Karen Z. because I wasn’t sure how to double/triple/quadruple… the recipe that I had, but this turned out fantastic! I did break down and finally buy an 18 quart Nesco after refusing for many years, I just didn’t want that thing sitting around and taking up what precious little storage space I have, but you know what, I love it! And will probably use it quite a bit. I know pumping carbs into the boys must be working, they’ve won their first 2 games!! Go T-Birds! OK, so on to the recipe for a crowd…
Chicken Fettucini Alfredo-for a Crowd
6 pounds chicken breasts
3 cloves minced garlic
3 sticks butter
1 1/2 cups flour
8 cups chicken stock
8 cups half and half
1 1/2 tablespoons salt
1 tablespoon ground black pepper
3 teaspoons ground nutmeg
9 cups Parmesan cheese-freshly grated
2 cups Gruyere cheese-freshly grated
4 pounds County Pasta Homemade Style Egg Pasta-from Wal-Mart
In a large stock pot over medium heat, melt butter. Stir in flour until smooth (do not brown). Whisk in 6 cups of the chicken broth; bring to a boil, stirring constantly. Whisk in 6 cups of the half and half, salt, garlic and pepper. Cook and stir until smooth and slightly thickened. Add the cheese and mix well.
Preheat the oven to 350 degrees. Add a little water to the bottom of a jellyroll pan. Add the chicken breasts and season with garlic powder, Paprika, salt and pepper. Bake for 35-40 minutes or until chicken is no longer pink. When slightly cooled, cut chicken up into bite sized pieces.
Boil water and cook the pasta according to package directions. Put all ingredients together in an 18 quart Nesco set to 200 degrees.
You will need the extra chicken broth and half and half to add after sitting for a while because the noodles will absorb the liquid pretty quickly. I also added skim milk to help thin it out. Re-season to taste after each addition of liquid