Friday, September 11, 2009

From the Kitchen: Chicken Fettuccine Alfredo

Today was a day of high hopes, moderate achievements, and fine weather. It would have been the perfect Friday to nap lazily in a hammock while the children happily amused themselves in the yard, or enjoy some manual labor weeding the gardens or edging the walk. Instead, we managed to make it to the school bus stop and back two times without being hit by a car, finish a custom Etsy order, and have dinner planned and in the works before my dear husband got home from work. Tonight I decided to make something creamy and Italian... something that could use up the left over rotisserie chicken from last night's dinner and incorporate some fresh tomatoes. This recipe for fettuccine alfredo, adapted from one on Allrecipes.com, was just the ticket. A creamy, blush sauce. Fragrant garlic... went perfectly with the French bread I baked. We ate outside and enjoyed the evening as you should, if possible, when eating Italian. Delightful and tasty!


Chicken Fettuccine Alfredo

Ingredients

2 cooked chicken breasts, chopped (I used the breast meat from a rotisserie chicken)
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon Italian salad dressing (I used fat free)
1 pound fettuccine pasta (I used spaghetti)
1/2 onion, finely diced
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups milk (I used skim)
1/2 cup heavy cream
1/2 cup loosely grated Parmigiano Reggiano cheese
4 ounces shredded Colby-Monterey Jack cheese
6 roma tomatoes, diced (mine were volunteers from my "garden")
1/4 cup sour cream

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, heat oil in the skillet. Saute onion and garlic until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and cream, stirring until smooth and creamy. Add Italian dressing. Stir in cheeses; stir until cheese is melted. Stir in chicken, tomatoes and sour cream. Serve over cooked pasta.

1 comment:

Reenie said...

I'm so trying this recipe - it's one of my favorite meals!! you rock oh queen of all things domestic!!