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Wednesday, January 19, 2011

wee bit of me wednesday & chicken alfredo

today, i'm linking up with leigh ashley for
wee bit of me wednesdays!


{one} name one thing you worry about running out of.
baking supplies. i'm always afraid i won't have something on hand so every time we go to the store, i buy flour or butter or sugar or... etc. it's a bit ridiculous.

{two} what is your favorite pizza topping?
i've been craving this pizza since last night:
extra cheese, diced tomatoes, black olives, bell peppers, spinach
nom nom nom.
i'm so hungry.

{three} what is your favorite harrison ford movie?
empire strikes back. :)

{four} apple juice or orange juice?
yum! both!

{five} what’s your favorite thing to do on a sunday afternoon?
relax and watch movies with the hubs!

{six} what is the wallpaper on your cellphone of?
the galaxy... i need a new one.

{seven} do you have a favorite tv commercial?
yes! the super cute tap dancing elephant!


{eight} what is the weirdest thing you’ve ever eaten?
i don't think i've eaten anything that strange before...

{nine} what is one piece of clothing you can’t live without?
leggings! they go with soo many things (and are so comfy! like pjs! but never ever ever let anyone convince you that pajama jeans are an okay fashion option. never.)


{ten} if you were a character from “lost”, who would you be?
well, seeing as how i only got through the first season, the only character that i really fell in love with was hurley. weird? i know.


hahahahahaha!

and now, what we had for dinner!

chicken alfredo
would be great with broccoli, peas or shrimp, too!

salt
1/2 lb fettuccine noodles

1. in a medium sized pot, bring to boil enough water to cook pasta. (make sure you salt that water, folks!)

2. boil your pasta until al dente (while you're making the alfredo sauce).

2 Tbs extra virgin olive oil
1 clove garlic, minced
1 (fairly large) chicken breast
salt & pepper to taste
white wine to deglaze

3. in a medium - large skillet over medium - medium high heat, combine olive oil & garlic. cook just until fragrant (about 30 seconds). season both sides of the chicken breast with salt and pepper. add to pan. cook 2-3 minutes on one side. flip chicken over and add a bit of wine to create steam and pull up the brown bits stuck to the bottom.

4. cover skillet and let steam 8-10 minutes, flipping once more, or until chicken reaches internal temperature of 165 f. remove from pan and set aside.

2 Tbs butter
8 oz heavy cream
1 egg yolk, slightly beaten
1/2 - 3/4 c shredded parmesan cheese
(i didn't measure... i like things cheesy!)
pinch of cayenne
pinch of nutmeg

5. reduce heat to low - medium. in the same skillet, melt the butter in the leftover chicken / garlic / oil / wine mixture. once melted, add the cream and egg yolk. stir until combined. add the parmesan and cook until melted, 2-3 minutes. stir occasionally. add the cayenne and nutmeg. stir to combine.

6. add drained pasta to the skillet. toss to coat with sauce. add chicken and continue tossing until incorporated. garnish with fresh parsley.


served with my yummy asparagus.
recipe can be found here.

long, but delicious (and informative ;)) post.
happy wednesday!


dowlings, out!

i am linking this post to 33 shades of green's


i'm also linking this post to it's a keeper

6 comments:

  1. And dinner was awesome! Everyone else missed out

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  2. You have inspired me to make this! I think I will make it for Valentine's dinner. : )

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  3. you won't be disappointed, carrie! it was delicious! :D

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  4. Haha - cool list... and Hurley was my fav too!!

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  5. Yum! I love alfredo! Recently I started using fat free half and half and that works well, too - I don't feel quite so guilty that way! ;-)

    Looks delicious! Oh, and I loved Hurley, too! :-) I miss that show so much.

    Visiting from Tasty Tuesdays!

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