Saturday, July 31, 2010
Tonight I made a new twist on chicken fettuccine alfredo. First of all, to reduce the pasta guilt, use spinach fettuccine, this significantly increases your nutritional value. Secondly add a vegetable, green peas work nicely with this dish. Just throw a box of frozen peas in the last few seconds of boiling your pasta (they overcook easy). Additionally, to ease and quicken cooking, I cut boneless skinless chicken breast into approximately 1 inch pieces that I then very (emphasis on very) lightly bread with a mixture of bread crumbs, oregano, basil, s&p, and garlic. Then sauté pieces until cooked through, throw everything together in the big noodle pot with your favorite alfredo sauce. Very Yummy!