The fun never ends!

Well, we got through the weekend ok, however yesterday we got a whole new round of medical drama to deal with (last week we had the stomach flu, broken bones, and colds). Fortunately, it's no one in our household this time, but still someone close to use and we have been very busy with it and probably will be for a while.

Sunday night, I made this Fettuccine Alfredo.  I have never been a fan of alfredo, but tried it recently and loved it. I came across this particular recipe on one of my favorite food blogs Annie's Eats.

I did tweak it slightly, as we are huge garlic fans. I use 3-4 cloves of garlic, depending on the size. I also marinated the chicken in Italian dressing, sauteed them in a skillet, and cut them into bite-sized pieces. Then when the sauce and pasta was done, I mixed everything together so both the chicken and pasta were coated in the sauce. It's delicious and got a full 5 out of 5 thumbs up!

Fettuccine Alfredo with Grilled Chicken


Ingredients:
1-2 boneless, skinless chicken breasts, butterflied in half
1 tablespoon olive oil
Salt and pepper
For the alfredo sauce:
3 tbsp. butter
2 cloves garlic, smashed
1½ cups heavy cream
1½ cups freshly grated Parmesan cheese
1 lb fettuccine
Salt and pepper, to taste

Directions:
Bring a large pot of water to boil for cooking the pasta.  While you are waiting, cook the chicken breasts.  Heat the oil in a skillet over medium high heat.  Season both sides of the chicken breast halves with salt and pepper.  Add to the skillet and cook until brown on one side, 3-5 minutes. Then flip and cook until browned on the other side and cooked through, an additional 3-5 minutes.  Remove to a plate and let rest for a few minutes.  Cut into small strips.  Cover with foil to keep warm while you prepare the sauce.
Once the pasta water is boiling, cook the pasta until al dente.  (Homemade pasta can cook very quickly, so check frequently to be sure it is the texture you would like.)
To make the sauce, melt the butter in a medium saucepan over medium heat.  Add the garlic and cream, and bring to a simmer.  Reduce the heat to medium-low and continue to cook until thickened, about 5 minutes. Don't get in a hurry on this part!  Mix in the Parmesan cheese and stir until completely melted.  Season with salt and pepper to taste.
Serve fresh pasta topped with the alfredo sauce and grilled chicken pieces.  Garnish with chopped fresh herbs, if desired.