Wednesday, September 9, 2009

chicken fettuccine alfredo

Chicken Fettuccine Alfredo
(but it's perfectly acceptable to make sans chicken)
10oz. to 1 lb. fettuccine noodles
2 grilled chicken breasts (making them the way we did in the previous post makes it extra delicious but you can use any leftover chicken you like)
3-4 tbsp. butter
3/4 cup half and half
1 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
3/4 -1 cup Parmesan cheese (use the good stuff you grate yourself)
Have your hubby grill the chicken while you get started. Cook and drain pasta according to package. Start sauce with about 7 minutes left on pasta cook time. Melt butter in large saucepan over medium-high heat. In a glass measuring cup, whisk half and half, flour, salt and pepper until smooth. Stir into butter. Whisking constantly, heat to boiling and boil for one minute. Remove from heat. Return drained pasta to pot; stir in sauce. After pasta is well-coated, stir in cheese until melted. Sprinkle with extra pepper and a dash of nutmeg, if desired.
I promise it is worth the butter, cheese and half and half. Just don't eat it every day.

Monday, September 7, 2009

chicken with peaches and arugula

This turned out to be our new summer fave. I was initially nervous to try grilling chicken without a traditional marinade but it is amazing. Love the combination of flavors and textures!
Chicken with Peaches and Arugula
adapted from Real Simple Magazine

4 6 oz. chicken breasts

good olive oil

salt and pepper

2 medium red onions, sliced into thick rounds

2-3 peaches, diced

1 bunch arugula (4 cups)

blue cheese

candied walnuts (optional)

balsamic vinaigrette dressing

Put chicken breasts in a bag with a few tablespoons of olive oil and about 1/2 tsp. to 1 tsp. each of salt and pepper. Let it sit while the grill is heating up. Grill chicken and onions until chicken is cooked through and the onions are tender.

Toss the arugula with the peaches, blue cheese, and walnuts with the dressing. Serve with onions and chicken.

Homemade Balsamic Vinaigrette (adapted from Everday Food)

3/4 cup olive oil

1/8 cup white wine vinegar

1/8 cup balsamic vinegar (can use all balsamic but I like to cut the bite a little)

salt and pepper to taste

Shake all together in a jar with a tight-fitting lid or whisk in medium bowl.