Wednesday, June 10, 2009

Chicken Fettucini Alfredo

Okay so this was REALLY good! Got it from Light N Tasty! Hope you enjoy as much as my ENTIRE family did!
1 pkg (16oz)fettuccine (I used wheat spaghetti cause I couldn't find wheat fettuccine)
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
1 TBLS Italian seasoning
6 garlic cloves, minced, divided
3 TBLS reduced fat butter, divided
1/2 lb sliced fresh mushrooms
1 medium onion, chopped
1/3 cup all purpose flour
1 1/2 tsp salt
1/4 tsp pepper
3 cups fat free milk
1 cup half -and-half (I used fat free)
1 1/2 cups (6oz) shredded reduced fat Colby-Monteray jack cheese
3 plum tomatoes, chopped
1/2 cup reduced fat sour cream
1/4 cup plus 3 TBLS shredded Parmesan cheese, divided
Cook fettuccine according to package directions. meanwhile, in a large skillet over medium heat, cook the chicken, Italian seasoning and 2 garlic cloves in 1 tbls butter until chicken is no longer pink; remove and keep warm.
In the same skillet, saute mushrooms and onion in remaining butter until tender. Add remaining garlic; saute 1-2 minutes longer. Stir in the flour, salt and pepper until blended; gradually add milk and cream.
Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the cheese, tomatoes, sour cream, 1/4 cup parm. cheese and reserved chicken; cook and stir until heated through.
Drain fettuccine; serve with sauce. Sprinkle each serving with 1 tsp of remaining parm. cheese.
*I think this meal would have been even better with a bit of fresh basil on top. FYI

Chinese BBQ Chicken Wraps

This recipe is so yummy! I saw Rachel Ray make it once and I've made it many times since. I actually don't know the name of the recipe so i'll call it "Chinese BBQ Chicken Wraps." Here is Rachel Ray's recipe:

2 cups, 4 handfuls, fresh shiitake mushrooms (I used white buttom mushrooms)

1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders

2 tablespoons light colored oil, such as vegetable oil or peanut oil

Coarse salt and coarse black pepper

3 cloves garlic, chopped

1 inch ginger root, finely chopped or grated, optional

1 orange, zested

1/2 red bell pepper, diced small

1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped

3 scallions, chopped

3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
1/2 large head iceberg lettuce, core removed, head quartered
Wedges of navel orange -- platter garnish

Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces. Preheat a large skillet or wok to high. Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.