I forgot to take a picture on the plate, so the leftovers will have to suffice.
I was feeling like a sort of chicken Alfredo dish tonight. Then I realized that the jar of alfredo sauce, if I used it would leave my Costco tortellini sauce-less. Can’t have that! When all else fails, improvise!
In a big saucepan, melt a good scoop of butter in some olive oil over medium heat. Add a cut up onion and some garlic. You want to soften up the onion til it’s starting to look clear. Add some diced up chicken that you’ve grinded some salt and pepper onto.
Add some thyme, parsley and basil. Basically the herb-y section of your spice rack. Cook til the chicken is done.
While you’re cooking the chicken, you’ll want to be boiling water and cooking some linguine or fettuccine. Drain it and set aside.
Once the chicken is cooked through, scoop out the chicken and onion. Pour some lemon juice (I used bottled stuff, you could also squeeze a lemon or two in). The goal is to make a bit of sauce with the butter and herb drizzle that’s left from the chicken.
Once the sauce has simmered a bit, dump your strained noodles into the pan and stir around until they’re coated with the sauce. Add some more of the herbs, a bit of red pepper flakes and some grated Parmesan.
Plate the pasta, spoon over some of the chicken/onion mix, and slap a salad together on the side for your veg. Done!
Tasted light and fresh. Going on the list!
Dad's Turn To Cook 