Thursday, August 2, 2012

Fettuccini Fast!

Dear summer cook,

In the interest of saving time and cutting down on steam and heat in the kitchen, we've taken to piecing up a whole chicken, boiling the pieces, then shredding them from the bone and refrigerating in a container.  Throughout the week, the cooked chicken becomes parts of various dinners or lunches.  We used our cooked chicken in the following recipe, a few days after the little cowboy was born.

We have also made this dish without the meat, and it is just as wonderful.

Mr H's Fettuccini
Mr H made a fettuccini recipe from a Cook's Country magazine, then changed up the sauce just a bit.  After this, the Olive Garden will be but a faint and distant memory ... 

Cooked, shredded or chopped chicken (optional)
Salt and pepper
1 tablespoon butter or olive oil
4 large garlic cloves, minced
2 cups heavy cream
3 tablespoons lemon juice
1 pound fettuccine
1 additional tablespoon olive oil
Fresh flaked or shredded Parmesan cheese
1 cup minced fresh basil

Cook pasta according to package directions; drain and toss with 1 tablespoon of olive oil.  Set aside.

Heat a skillet with the butter or olive oil; add the minced garlic and cook about thirty seconds.  Add cream and lemon juice and bring to a simmer; cook, stirring, until sauce is slightly thickened, three to five minutes.  Add the chicken and heat through.

Pour sauce and chicken over pasta and stir to coat.  Serve hot.    

If desired, add a bag of frozen peas in the last moments of boiling the pasta,
and then drain all in a colander and toss with the sauce and meat.  
Stir the sauce frequently to keep from sticking. 
Mr H served it with braised beets and turnips and sauteed greens.
Do not keep me from my pasta!

Mrs H

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We shared this goodness with the folks at Frugal Follies on Frugal Thursday!



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