Sunday, August 19, 2007
(dinner for two, and you may have an extra plate to pack for your husband's lunch the next day)
1/2 box of pasta (any kind you like, I prefer tri-colored pasta)
4 chicken breast cutlets
1/2 cup of zesty Italian dressing
fresh ground pepper
mushrooms, washed and sliced (small box)
1/2 stick of butter
2 tablespoons flour
-Marinade chicken in dressing and some pepper, keep it in the fridge for half an hour before cooking time.
-grill chicken on non-stick grill pan. After chicken is cooked through slice it into strips.
-saute chopped mushrooms in non-stick pan with a tiny bit of oil or butter and some salt. Toss cooked mushrooms with chicken when done.
-Boil pasta until cooked, drain, don't wash it. Then toss with chicken and mushrooms.
-When you're ready to eat -or about a half hour before your husband comes home :) ... start to make the alfredo sauce.
-Melt butter in sauce pan, add flour, mix with wire whisk. Add milk gradually and continue to whisk over medium heat. Keep adding milk until sauce is nice and creamy yet not too thick.
-Add some Parmesan cheese if you like and add salt to taste... sometimes I add 1 or 2 tablespoons of sour cream for more flavor...
-Mix sauce with the pasta mixture and serve.
-Add some chopped parsley for garnish or some chopped sundried tomatoes.