Tuesday, August 23, 2022

Fettuccini Alfredo with Chicken and Zucchini

Vacation Day Dinner.
I love when I have homemade Fettucini in the freezer. 
I breaded cut-up chicken tenders in a mixture of 3-part flour and 1 part cornstarch. 
I added them to a saute pan with olive oil over medium heat.
The chicken was browned and cooked thoroughly. I removed it to a dish. 
Next, I tossed in cubed zucchini, about 1/2 inch cubes. 
I added a knob of butter to the pan along with the olive oil. 
(A knob of butter can be around two tablespoons or an unspecified amount of butter.)
I sauteed the zucchini. 
Meanwhile, I boiled a pot of salted water and added the pasta. 
After the pasta was al dente, I placed it in the saute pan with the zucchini using tongs. I added about a 1/2 cup of the pasta water to the pan and about four tablespoons of butter, tossing the pasta with the zucchini to make a sauce. You may need more butter and or water. 
I mixed in 1/2 cup of Parmigiano. 
Lastly, I added the chicken to the pan, and the juices accumulated in the dish. 
Sprinkle with more cheese and serve.

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