Chicken Alfredo Large Family Size Frozen Meal | Official STOUFFER'S®

Di Lelio invented "fettuccine al triplo burro" (later named "fettuccine all'Alfredo" or "fettuccine Alfredo") in 1907 or 1908 in an effort to entice his wife, Ines, to eat after giving birth to their first child Armando. Alfredo added extra butter or triplo burro to the fettuccine when mixing it together for her.

How to Prepare

1. Preheat 375°F. Leave film on tray, do not vent.
2. Place tray on a baking sheet, center rack. Cook 50 minutes.
3. Uncover, stir and re-cover. Continue cooking an additional 15 minutes.
4. Remove baking sheet from oven. Let stand 5 minutes.
5. (TOTAL Oven cook time 65 minutes) *

Alfredo di Lelio National Fettuccine Alfredo Day is observed annually on February 7th. Alfredo di Lelio, an Italian restaurateur, created Fettuccine Alfredo in 1908. After his wife had given birth to their first son that year, she did not have an appetite. To help encourage her to eat, he created a dish of noodles, cheese and butter.

Simple: a man named Alfredo di Lelio invented it. Di Lelio came up with this famous dish right here in Rome in 1908. Legend says that his wife had lost her appetite after giving birth, so he came up with this simple but delicious pasta recipe. Soon, it made an appearance on the menu at the family restaurant.

Rome, Italy Fettuccine all'Alfredo was created in 1914 by Alfredo Di Lelio, who had four years earlier opened a restaurant in Rome, Italy, under his first name on the Via della Scrofa. At the time Alfredo's wife had given birth to their son Armando but was left without an appetite.

Back then, the most famous pasta dish in the Eternal City was - you guessed it - fettuccine Alfredo. Alfredo strove to come up with a food that would be nourishing yet easy to digest, to help get his wife back on her feet.

Rome, Italy Fettuccine all'Alfredo was created in 1914 by Alfredo Di Lelio, who had four years earlier opened a restaurant in Rome, Italy, under his first name on the Via della Scrofa. At the time Alfredo's wife had given birth to their son Armando but was left without an appetite.

Alfredo Sauce Ingredients You'll need just five simple ingredients to make this basic Alfredo sauce recipe: butter, heavy cream, Parmesan cheese, garlic, and fresh parsley.

Fettuccine all'Alfredo was created in 1914 by Alfredo Di Lelio, who had four years earlier opened a restaurant in Rome, Italy, under his first name on the Via della Scrofa. At the time Alfredo's wife had given birth to their son Armando but was left without an appetite.

The fettuccine Alfredo is named after its creator, Alfredo di Lelio, who owned a restaurant on the Via Della Scrofa in Rome. He made the classic pasta dish for his wife, Ines, who was pregnant at the time.

noun. Al·​fre·​do sauce (ˌ)al-ˈfrā-(ˌ)dō- (ˌ)äl- variants or less commonly alfredo sauce. : a rich pasta sauce made with butter, Parmesan cheese, and often cream compare fettuccine alfredo.

The fettuccine Alfredo is named after its creator, Alfredo di Lelio, who owned a restaurant on the Via Della Scrofa in Rome. He made the classic pasta dish for his wife, Ines, who was pregnant at the time.

Although chicken alfredo is high in sodium, it is low in trans fats and has no added sugars. It also has 11% of your daily value of dietary fiber.

ItalyFettuccine Alfredo / Origin

Alfredo di Lelio, a Roman restaurateur who was popular among American tourists, named his butter and cheese linguine after himself. These tourists came back to the US and introduced the dish as Lelio named it, Alfredo.