I beat Jeney home by about half an hour yesterday and wanted to get something going for dinner. I had picked up a good Malbec on the way home, but figured we would have something at home so a trip to the grocery store wasn’t really necessary. And then I got home. And stared at the cabinets, refrigerator, and various other hiding places of food stuffs. It was one of those “hmmm…we don’t have anything…” type of situations, where there is of course tons of food to be had right in front of me but nothing was coming together into a meal.
Luckily I remembered coming across one of those sites where you can enter whatever you have laying around and it will tell you what you can make. I’m going to guess that the process of just listing the items out also helps you figure the meal out, instead of blankly staring at a range of items that, for some reason, are not magically coalescing into a meal while you watch.
We did in fact have some basics around; add to that an entire garlic bulb that had been cooked the day before and we had a meal. The screen of my tablet told me it was to be fettucini alfredo! I decided to add a few items to the basic pasta dish (chicken & onions) and got to work.
Good news – it turned out great! I’ll be making this one again and recommend it for anyone wanting a warm pasta dish with a medium amount of effort. From start to finish you can crank this one out in less than 30 minutes.
Chicken Fettucini Alfredo
- 4-6 oz fettucini noodles
- 3 tbsp butter
- a couple garlic cloves (pre cooked or not – just mince them and add them with the onions if not pre cooked)
- 1/2 cup parmesan
- 4-8 oz chicken breast (same deal as with the garlic cloves)
- 1/2 onion
- salt, pepper, whatever else floats your boat
Go ahead and put the oven at 250F and stick an oven safe bowl or dish in there. Cut up the butter and add it about 5 minutes before the pasta is done cooking – you’ll be tossing the fettucini in the melted butter – and the noodles stay warm with the pre-heated container. Boil the pasta until done (10-12 min). Before the pasta is finished, start caramelizing the onions with some olive oil. Give them a few minutes and then toss in the garlic and chicken. If the chicken isn’t pre cooked, put it in a few minutes early to let it cook through. As far as size goes, I find that smaller pieces of chicken work well and make this recipe go faster. Add in some salt and pepper as wanted.
Hopefully your pasta is done at about the same time as the chicken, onions, and garlic – a few minutes either way won’t hurt anything. Drain the noodles and save a little water in case the cheese really dries it out when mixing.
Toss the noodles into the container with the butter. Toss them around and make sure they are coated completely. Add in the chicken, onions, and garlic, and continue tossing. Start adding in the parmesan a small handful at a time. Keep mixing until you are done.
Add some more pepper on top if you want. That’s about it. Enjoy! (Don’t forget the pickles, bread, and salads!)