Friday, September 2, 2011

Fab Food: Italiano

Oh man, I'm still salivating from this weeks fab food. 

When planning our meals for this week, I planned on my "Fab Food" being a homemade chicken Alfredo. Not because it is extraordinary in technique, etc...but mainly because it is amazingly delectable in every way. I went grocery shopping on Monday aaaaaand because I was so excited about this meal, I made it that very same day.

Because I like stories, I'm going to preface this recipe with one...

One summer when we were newly married, my husband and I went back to help out at the summer camp he grew up going to. He was helping out with the kids while I was put in the kitchen(typical!). I thought that I was just going to be doing salads, other easy things, etc....but no, no...I was actually a cook. 6-8 hours in a kitchen (in a foreign place with people I didn't know) just about drove me nuts, BUT I did come out of it with some new friends and some great recipes. One week we had a *guest head cook* come in to take over the kitchen (I welcomed this). Her name was Sonja, and her food was incredible. This is Sonja's Alfredo Sauce topped with  marinated chicken...

Note: Due to the extreme excitement to eat this dish, I did not take the time to take pictures of, well...anything while cooking. So please, get out your best thinking caps (this is the teacher in me talking) and do your best to imagine :)

Marinated Chicken
--First things first, thaw about a pound of chicken in about a 1/2 cup of Italian Dressing and let marinate for an hour or so. I use a light dressing in order to lighten this dish a *little*

--Cut chicken into strips and put it in a large skillet along with another 1/3 cup of Italian dressing

--Cook over medium heat until done

--Take your favorite pasta (we used linguine) and begin boiling...hopefully you know how to finish the pasta without me explaining it....

*Alfredo Sauce*
--Once the chicken and pasta are cooking begin your sauce.

1/4 cup butter
1/4 cup flour
2 cups half & half (ouch)
1 cup milk (we used Skim...another shy effort at lightening this)
2 chicken bouillon cubes
1/2 cup Parmesan or Romano cheese, grated
Garlic to taste
All of your fav Italian herbs...mine? My classics...thyme, oregano, basil, and rosemary

1. Melt butter in 2 qt. saucepan over medium heat

2. Whisk in flour (should be clumpy), gradually stir in half & half, milk and bouillon

3. Cook, stirring constantly with whisk until sauce thickens (about 5-10 minutes)

4. Add seasonings, stir in grated cheese and cook until melted
*Note: if it is not thickening add small amounts of flour until thickened to your liking, or if it's too thick just add milk!

5. Top cooked noodles with sauce and incredibly yummy chicken.
6. Retreat into your own happy place...momentarily tune out children...savor...delight...devour...get seconds...

--This recipe makes about 3 1/2 cups--

While I didn't get pictures of the cookin' I did get pictures of my happy and pleased boys afterwards...

 They loved the Chicken Alfredo! It almost made up for the broccoli I also made them eat with this meal...

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