Zesty Bruschetta Chicken

I love this dish, it combines several of my favorite foods into one meal! A grilled chicken breast is topped with chopped tomato, olive oil, garlic, and basil all over a bed of fettuccine alfredo! Yum! I didn't say it was particularly healthy did I? ...the tomatoes balance out the alfredo sauce though right?? 

To make this dish for two people you will need:

• 1 (8-10 oz.) CHICKEN BREAST, sliced long-wise into two thin pieces
• KRAFT ZESTY ITALIAN DRESSING (enough to cover the chicken as a marinade)
• 4 ROMA TOMATOES, cubed
• 6 BASIL LEAVES or 1 Tbs DRIED BASIL, chopped
• 2-3 GARLIC CLOVES, minced
• 5-6 Tbs EXTRA VIRGIN OLIVE OIL
• 4 oz. FETTUCCINE (or your favorite type of pasta)
• PARMESAN or ROMANO CHEESE, shredded (to sprinkle on top of the dish)

For the alfredo sauce you can either buy a jar of sauce OR you could make it using the following ingredients:

• 2 Tbs UNSALTED BUTTER,
• 1/4 cup HEAVY CREAM
• 1/2 cup PARMESAN CHEESE, grated (I like to use 1/4 cup GRATED & 1/4 cup SHREDDED because it creates a lighter sauce, but we usually keep both on hand anyway so it isn't a big deal for us.)
• SALT & PEPPER, to taste

Start by putting the split chicken breast into a small container and pour the zesty Italian salad dressing over the top until the chicken is just covered. Allow the chicken to marinate for a minimum of 30 minutes in the refrigerator. It could be left to marinate over night.

While the chicken is marinating, start heating a large pot of water for the pasta. Chop the tomatoes into bite sized pieces. Mix the tomatoes with the basil, garlic, and olive oil in a small bowl. Set aside.

Once the water in the large pot has come to a boil, cook your pasta according to the label on the box (generally about 10 minutes). When the chicken has marinated for at least 30 minutes, grill it! (You could use a grill pan, a George Foreman grill, or an actual grill if you have one!) 

While the chicken and pasta are cooking, melt the butter in a small pot. Once the butter is melted, add the heavy cream, and then stir in 1/4 cup of grated parmesan cheese. 

When the pasta is fully cooked, drain the water and then pour the cream sauce over the pasta in a medium sized bowl. Toss the pasta in the sauce and then sprinkle on the remaining 1/4 cup parmesan cheese (either grated or shredded). Continue tossing the pasta until the cheese, sauce, and pasta are well mixed!

Once the chicken is cooked all the way through, remove it from the grill and slice it. 

To assemble the dish, divide the pasta between two bowls. Then divide the sliced chicken and place it on top of the pasta. Spoon the tomato mixture over the top and then sprinkle on a little bit of parmesan or romano cheese!

Delicous!

---

Zesty Bruschetta Chicken

Ingredients:

To make this dish for two people you will need:

• 1 (8-10 oz.) CHICKEN BREAST, sliced long-wise into two thin pieces
• KRAFT ZESTY ITALIAN DRESSING (enough to cover the chicken as a marinade)
• 4 ROMA TOMATOES, cubed
• 6 BASIL LEAVES or 1 Tbs DRIED BASIL, chopped
• 2-3 GARLIC CLOVES, minced
• 5-6 Tbs EXTRA VIRGIN OLIVE OIL
• 4 oz. FETTUCCINE (or your favorite type of pasta)
• PARMESAN or ROMANO CHEESE, shredded (to sprinkle on top of the dish)

For the alfredo sauce you can either buy a jar of sauce OR you could make it using the following ingredients:

• 2 Tbs UNSALTED BUTTER,
• 1/4 cup HEAVY CREAM
• 1/2 cup PARMESAN CHEESE, grated (I like to use 1/4 cup GRATED & 1/4 cup SHREDDED because it creates a lighter sauce, but we usually keep both on hand anyway so it isn't a big deal for us.)
• SALT & PEPPER, to taste

Directions:

1. Start by putting the split chicken breast into a small container and pour the zesty Italian salad dressing on top until the chicken is just covered. Allow the chicken to marinate for a minimum of 30 minutes in the refrigerator. It could be left to marinate over night. 
2. While the chicken is marinating, start heating a large pot of water for the pasta. 
3. Chop the tomatoes into bite sized pieces. Mix the tomatoes with the basil, garlic, and olive oil in a small bowl. Set aside.
4. Once the water in the large pot has come to a boil, cook your pasta according to the label on the box (generally about 10 minutes). 
5. When the chicken has marinated for at least 30 minutes, grill it! (You could use a grill pan, a George Foreman grill, or an actual grill if you have one!) 
6. While the chicken and pasta are cooking, melt the butter in a small pot. Once the butter is melted, add the heavy cream, and then stir in 1/4 cup of grated parmesan cheese. 
7. When the pasta is fully cooked, drain the water and then pour the cream sauce over the pasta in a medium sized bowl. Toss the pasta in the sauce and then sprinkle on the remaining 1/4 cup parmesan cheese (either grated or shredded). Continue tossing the pasta until the cheese, sauce, and pasta are well mixed!
8. Once the chicken is cooked all the way through, remove it from the grill and slice it. 
9. To assemble the dish, divide the pasta between two bowls. Then divide the sliced chicken and place it on top of the pasta. Spoon the tomato mixture over the top and then sprinkle on a little bit of parmesan or romano cheese!

---

I got this recipe from the following website: http://myprizedrecipes.com/three-cheese-chicken-penne-pasta-applebees-style/

Fettuccine Alfredo with Lump Crab Meat & Brussels Sprouts

We had some jumbo lump crab meat left over after making a crab souffle last week when my mom visited so we decided to try something new and came up with fettuccine alfredo with lump crab meat and Brussels sprouts! It turned out really delicious! 

To make it we used:

• 1/4 box FETTUCCINE NOODLES
• 3 Tbs BUTTER
• 1/4 cup HEAVY CREAM
• 1/2 cup PARMESAN CHEESE, grated
• 1/2 cup JUMBO LUMP CRAB MEAT
• 8 oz. BRUSSELS SPROUTS
• 2 Tbs PINE NUTS
• SALT & PEPPER to taste

It will take you longer to cook the pasta than it will to make the sauce, so start boiling water! Once the water is boiling, add the fettuccine noodles and cook them until tender.

Put the pine nuts in a dry skillet over medium-high heat and toast them for a few minutes. They will start to turn light brown. 

After toasting the pine nuts, clean the Brussels sprouts and chop off the bottoms. Then, depending on how big they are, either cut them in half or in quarters to make them bite sized.

After the Brussels sprouts are all cleaned up, melt a tablespoon of butter in the skillet and then throw the Brussels sprouts in. Add salt and pepper to taste. Saute them in the butter for about 7-10 minutes or until they are tender. Then set aside.

In a large skillet melt 2 tablespoons of butter. Then mix in 1/4 cup heavy cream and 1/2 cup parmesan cheese.

 

Once the sauce is hot and all of the ingredients are well mixed add 1/2 cup crab meat and cook for several minutes.

Hopefully by now your fettuccine is cooked because now you should add it into the pan with the sauce and crab. Then add the Brussels sprouts. Toss the pasta, crab meat, and Brussels sprouts in the alfredo sauce.

Top with the toasted pine nuts and then serve!

---

Fettuccine Alfredo with Lump Crab Meat & Brussels Sprouts

Ingredients:

• 1/4 box FETTUCCINE NOODLES
• 3 Tbs BUTTER
• 1/4 cup HEAVY CREAM
• 1/2 cup PARMESAN CHEESE, grated
• 1/2 cup JUMBO LUMP CRAB MEAT
• 8 oz. BRUSSELS SPROUTS
• 2 Tbs PINE NUTS
• SALT & PEPPER to taste

Directions:

1. It will take you longer to cook the pasta than it will to make the sauce, so start boiling water! Once the water is boiling, add the fettuccine noodles and cook them until tender.
2. Put the pine nuts in a dry skillet over medium-high heat and toast them for a few minutes. They will start to turn light brown. 
3. Clean the Brussels sprouts and chop off the bottoms. Then, depending on how big they are, either cut them in half or in quarters to make them bite sized.
4. Melt a tablespoon of butter in the skillet and then throw the Brussels sprouts in. Add salt and pepper to taste. Saute them in the butter for about 7-10 minutes or until they are tender. Then set aside.
5. In a large skillet melt 2 tablespoons of butter. Then mix in 1/4 cup heavy cream and 1/2 cup parmesan cheese.
6. Once the sauce is hot and all of the ingredients are well mixed add 1/2 cup crab meat and cook for several minutes.
7. Hopefully by now your fettuccine is cooked because now you should add it into the pan with the sauce and crab. Then add the Brussels sprouts. Toss the pasta, crab meat, and Brussels sprouts in the alfredo sauce.
8. Top with the toasted pine nuts and then serve!

---

Chicken & Asparagus Fettuccine Alfredo

So last night we were going to make a chicken and asparagus stir-fry...and then we decided that fettuccine Alfredo sounded really good, so we ended up making chicken and asparagus fettuccine Alfredo!

To make this we used:

• 1 large CHICKEN BREAST
• 1 bundle ASPARAGUS SPEARS
• 2 Tbs BUTTER
• 1/4 cup HEAVY CREAM
• 1/2 cup shredded PARMESAN CHEESE
• SALT
• PEPPER

Start by boiling the fettuccine in a pot of water. Next, season the chicken with salt and pepper and sauteed it in a skillet. Once the chicken has cooked through, set it aside. Cut the asparagus spears into bite sized pieces and then steam it until bright green and tender.

Next, heat the butter and heavy cream in the skillet. Once the butter has melted add 1/4 cup of the Parmesan cheese and allow it to melt into the sauce. When the pasta is cooked through add the noodles to the sauce in the skillet and then add the remaining 1/4 cup cheese. 

Add the chicken into the pasta and toss together making sure that the chicken is still warm. Then add the asparagus and toss that into the chicken and pasta.

When everything is at the desired temperature, serve it up!

---

Chicken & Asparagus Fettuccine Alfredo

Ingredients:

• 1 large CHICKEN BREAST
• 1 bundle ASPARAGUS SPEARS
• 2 Tbs BUTTER
• 1/4 cup HEAVY CREAM
• 1/2 cup shredded PARMESAN CHEESE
• SALT
• PEPPER

Directions:

1. Start by boiling the fettuccine in a pot of water. 
2. Season the chicken with salt and pepper and sauteed it in a skillet. Once the chicken has cooked through, set it aside. 
3. Cut the asparagus spears into bite sized pieces and then steam it until bright green and tender.
4. Heat the butter and heavy cream in the skillet. Once the butter has melted add 1/4 cup of the Parmesan cheese and allow it to melt into the sauce. When the pasta is cooked through add the noodles to the sauce in the skillet and then add the remaining 1/4 cup cheese. 
5. Add the chicken into the pasta and toss together making sure that the chicken is still warm. Then add the asparagus and toss that into the chicken and pasta.
6. When everything is at the desired temperature, serve it up!

---

Fettuccine Alfredo

I have never been a huge fan of fettuccine alfredo. It’s heavy and thick and if I am going to eat something that is unhealthy, there are other things that I would prefer to eat. I know, I know, everyone LOVES fettuccine alfredo! Don’t stop reading yet! I have found a recipe for alfredo sauce that has converted me! It is so good and it’s all thanks to the Pioneer Woman!

To make it you will need:

• 1 lb FETTUCCINE NOODLES
• 1 stick BUTTER
• 1 cup HEAVY CREAM
• SALT & PEPPER to taste
• 2 cups grated PARMESAN CHEESE

Ok, now this is really easy! It will take you longer to cook the pasta than it will to make the sauce, so start boiling water! If you want chicken in your fettuccine alfredo start cooking it while the water is boiling so everything will come together at the same time! I would suggest to season the chicken with a littlesalt, pepper, and garlic. 

In a saucepan, melt the butter and then add the cream. Add salt and pepper to taste. In a bowl put half of the cheese. Once the butter and cream are heated, pour it over the cheese in the bowl and stir. 

When the pasta is cooked, strain it and add it immediately into the sauce. Toss the pasta in the sauce a few times and then add the second half of the cheese and toss again. It is now ready to serve! That’s it, you’re done! Enjoy!

---

Fettuccine Alfredo

Ingredients:

• 1 lb FETTUCCINE NOODLES
• 1 stick BUTTER
• 1 cup HEAVY CREAM
• SALT & PEPPER to taste
• 2 cups grated PARMESAN CHEESE

Directions:

1. Ok, now this is really easy! It will take you longer to cook the pasta than it will to make the sauce, so start boiling water! 
2. If you want chicken in your fettuccine alfredo start cooking it while the water is boiling so everything will come together at the same time! I would suggest to season the chicken with a little salt, pepper, and garlic. 
3. In a saucepan, melt the butter and then add the cream. Add salt and pepper to taste. In a bowl put half of the cheese. Once the butter and cream are heated, pour it over the cheese in the bowl and stir. 
4. When the pasta is cooked, strain it and add it immediately into the sauce. Toss the pasta in the sauce a few times and then add the second half of the cheese and toss again. It is now ready to serve! That’s it, you’re done! Enjoy!

---

The website where you can find the Pioneer Woman’s recipe is: http://www.foodnetwork.com/recipes/ree-drummond/fettuccine-alfredo-recipe/index.html