Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo is way easier to make than it sounds. Fettuccine Alfredo dates back more than 100 years to Rome,, Well if you want to know more about it’s history click here. You could do it just just with the Alfredo sauce or Shrimp Fettuccine Alfredo is real good. You could do it with lots of different add ons. Like a couple of cored and seeded Roma tomatoes cut in to little squares or string beans or peas or whatever your creativity wants to try. Tonight we went with our favorite, Chicken Fettuccine Alfredo. 

 

Chicken Fettuccine Alfredo
Recipe Type: Pasta, chicken, veggie, main course
Cuisine: Italian
Author: Poppop
Prep time:
Cook time:
Total time:
Serves: 2
[b]Chicken Fettuccine Alfredo with Broccoli.[/b]
Ingredients
  • [b]1/3 of a 16oz. box of fettuccine
  • 4 chicken tenders or 1 boneless breast cut into appx. 3/4″ cubes
  • 1 tbsp. olive oil
  • 2 tbsp. butter
  • 2 cups broccoli florets
  • red pepper flakes
  • Salt and black pepper
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup grated parmesan cheese plus a little for garnish[/b]
Instructions
  1. Put a pot of water on to boil for the fettuccine and add about a tbsp. of salt.
  2. Put a pan on at medium high and add the olive oil.
  3. Let it get hot and add the chicken. You could cook the chicken whole and cut it up when it’s done or cut it up then cook it. Which ever works best for you. Sprinkle the chicken lightly with salt and pepper.
  4. When the chicken is done put it aside on a plate to catch the drippings.
  5. [img src=”http://poppopcooks.com/wp-content/uploads/2015/12/Chicken-Fettuccine-Alfredo1.jpg” width=”512″ height=”512″ class=”aligncenter size-full” title=”Chicken Fettuccine Alfredo1″ alt=”Chicken Fettuccine Alfredo1 poppopcooks.com”]
  6. When the pasta water starts to boil add the fettuccine and mix it into the water. Stir it often as it cooks. Cook it till just a little more firm then al dente. It will cook some more in the sauce. If the pasta gets done before the Alfredo sauce is ready drain it saving about a cup of the water, return it to the pot and toss with a little olive oil to keep it from sticking together.
  7. While the pasta is cooking put a larger pan on at medium heat and add the butter, broccoli, a pinch each of salt, pepper and red pepper flakes. Toss or stir a few times as it cooks
  8. When the broccoli has started to soften push it to the outside of the pan and put the garlic in the bare spot. Put a tbsp. or so of the pasta water on the garlic and let it cook for just about a minute. You don’t want it to get brown.
  9. [img src=”http://poppopcooks.com/wp-content/uploads/2015/12/Chicken-Fettuccine-Alfredo2.jpg” width=”558″ height=”512″ class=”aligncenter size-full” title=”Chicken Fettuccine Alfredo2″ alt=”Chicken Fettuccine Alfredo2 poppopcooks.com”]
  10. Add the chicken, the fettuccine, about 1/4 cup of the pasta water, the cream and the parmesan to the pan and simmer it stirring often.
  11. [img src=”http://poppopcooks.com/wp-content/uploads/2015/12/Chicken-Fettuccine-Alfredo.jpg” width=”684″ height=”512″ class=”aligncenter size-full” title=”Chicken Fettuccine Alfredo” alt=”Chicken Fettuccine Alfredo”]
  12. When the sauce has thickened serve it up!
  13. Garnish with a little grated parmesan. Bon Appetite!
  14. [img src=”http://poppopcooks.com/wp-content/uploads/2015/12/label-5.png” width=”200″ height=”326″ class=”aligncenter size-full” title=”label-5″]

 

Chicken Fried Steak with Sausage White Gravy

Chicken Fried Steak with Sausage White Gravy

Chicken Fried Steak is a Gammy specialty. She is a Texas country girl that grew up on a farm and makes really  good down home comfort food. Our daughter, Susan, has learned a lot of the Texas kinda cooking and makes real good white gravy that goes with Gammy’s Chicken Fried Steak.Being a Jersey boy, I didn’t know what to make of “Chicken Fried Steak?” when I first heard about it and I wouldn’t even try it until Gammy persuaded me. She can be pretty persuasive. If you have never had it before you gotta give it a shot. Its real good and of course Gammy’s and Susan’s version of it is especially good.

 

Chicken Fried Steak with Sausage White Gravy
Recipe Type: Meat
Cuisine: Country
Author: Poppop
Prep time:
Cook time:
Total time:
Serves: 2
A real good traditional Southern dish.
Ingredients
  • [b]4 oz. breakfast sausage
  • [img src=”http://poppopcooks.com/wp-content/uploads/2015/12/Chicken-Fried-Steak-with-Sausage-White-Gravy11.jpg” width=”550″ height=”550″ class=”aligncenter size-full” title=”Chicken Fried Steak with Sausage White Gravy11″]
  • 4 tbsp. olive oil (appx.)
  • 2 6 oz (appx.) flank or chuck steaks cut thin and tenderized
  • 1 egg
  • 3 cups milk
  • 1 1/2 cups flour
  • 1 1/2 cups bread crumbs
  • [/b]
Instructions
  1. Put a skillet that will be large enough to handle the steaks on at medium high.
  2. Add the sausage to the pan and break it up with a wooden spoon or spatula.
  3. Fry it breaking it up and turning it as it cooks.
  4. [img src=”http://poppopcooks.com/wp-content/uploads/2015/12/Chicken-Fried-Steak-with-Sausage-White-Gravy1.jpg” width=”550″ height=”550″ class=”aligncenter size-full” title=”Chicken Fried Steak with Sausage White Gravy1″ alt=”Chicken Fried Steak with Sausage White Gravy1 poppopcooks.com”]
  5. When it is all browned remove it to a bowl or plate that will catch any drippings.
  6. Add the olive oil to the pan.
  7. Put the flour and bread crumbs in separate shallow bowls
  8. Put the egg and about a 1/2 cup of the milk in a shallow bowl and whisk together
  9. put the steaks one at a time in the flour patting them down to get them coated.
  10. Then in the egg mixture
  11. Then in the bread crumbs patting down to get them well coated with the bread crumbs.
  12. Then put them, carefully, into the pan.
  13. Cook them about 2-3 minutes per side depending on the thickness and how well done YOU want them.
  14. [img src=”http://poppopcooks.com/wp-content/uploads/2015/12/Chicken-Fried-Steak-with-Sausage-White-Gravy2.jpg” width=”629″ height=”550″ class=”aligncenter size-full” title=”Chicken Fried Steak with Sausage White Gravy2″ alt=”Chicken Fried Steak with Sausage White Gravy2 poppopcooks.com”]
  15. <iframe src=”http://rcm-na.amazon-adsystem.com/e/cm?t=poppopcooks-20&o=1&p=26&l=ur1&category=kitchen&banner=03XFGA1TQ94MG902KXR2&f=ifr&linkID=5OX57HSIT47CPXRI” width=”468″ height=”60″ scrolling=”no” border=”0″ marginwidth=”0″ style=”border:none;” frameborder=”0″></iframe>
  16. Remove the steaks and put aside
  17. Add 1/2 cup of the flour to the pan and stir it in with the fat until it has combined with the fat and starts to brown.
  18. [img src=”http://poppopcooks.com/wp-content/uploads/2015/12/Chicken-Fried-Steak-with-Sausage-White-Gravy8.jpg” width=”550″ height=”550″ class=”aligncenter size-full” title=”Chicken Fried Steak with Sausage White Gravy8″ alt=”Chicken Fried Steak with Sausage White Gravy8 poppopcooks.com”]
  19. Add the rest of the milk and put the sausage and it’s drippings back in the pan.
  20. [img src=”http://poppopcooks.com/wp-content/uploads/2015/12/Chicken-Fried-Steak-with-Sausage-White-Gravy7.jpg” width=”550″ height=”550″ class=”aligncenter size-full” title=”Chicken Fried Steak with Sausage White Gravy7″ alt=”Chicken Fried Steak with Sausage White Gravy7 poppopcooks.com”]
  21. Stir constantly until the gravy has thickened to the point that YOU want it.
  22. Serve it up and scarf it down!
  23. [img src=”http://poppopcooks.com/wp-content/uploads/2015/12/Chicken-Fried-Steak-with-Sausage-White-Gravy5.jpg” width=”807″ height=”550″ class=”aligncenter size-full” title=”Chicken Fried Steak with Sausage White Gravy5″ alt=”Chicken Fried Steak with Sausage White Gravy5 poppopcooks.com”]
  24. [img src=”http://poppopcooks.com/wp-content/uploads/2015/12/label-4.png” width=”250″ height=”408″ class=”aligncenter size-full” title=”label-4″]

 

Chicken Peperonata

Chicken Peperonata poppopcooks.com

Peperonata is an old Italian recipe that can be used so many different ways. From simply a side dish or a topping for bruschetta or as a topping for meat like today’s Chicken Peperonata.  It’s easy and it’s good. I’ll bet it winds up in your repertoire of go to recipes.

 

Chicken Peperonata1 poppopcooks.com

Put pan on at medium high and add a couple of swirls of olive oil. Season the chicken filets with salt and pepper. Cook the chicken about 2-3 minutes a side until they are browned and getting firm to the touch. They don’t have to be completely cooked because they are going to finish cooking in the Peperonata. Now you will need to multi task a little and start to prep the veggies as the chicken is cooking. Cut the pepper into quarters lengthwise and remove the stems, seeds and all of the white membranes. Cut it into strips about 1/2 inch wide. The chicken should be done so remove it to a plate that will catch the drippings. Reduce the heat to medium low and let the pan cool off as you cut up the onion into strips about 1/4 inch wide. Add the red pepper and toss it to get it all covered with the oil. lightly sprinkle a small pinch each of salt and black pepper.

 

Chicken Peperonata2 poppopcooks.com

You’re going to let the pepper cook slow and by itself for about 8-10 minutes tossing often. You don’t want it to brown at all, just to cook and get soft. While the peppers are cooking chop up 3 cloves of garlic. When the peppers have softened add the onion and cook until they get translucent. Then make a bare spot in the middle and add the garlic. Let it cook until it just starts to get a little golden on the edges. Add the rosemary or whatever herb you want to use. Oregano or sage or basil or parsley all go good. And they don’t have to be fresh herbs. If all you have is dried that will work, just use about half as much dried as fresh.

 

Chicken Peperonata3 poppopcooks.com

Add the tomato sauce and the red wine. Turn the heat up to medium and let it simmer and reduce by about a third. About 4-6 minutes.
Chicken Peperonata5 poppopcooks.com

Put the chicken and the drippings back in the pan and turn the filets  over to give them  a good bath in the Peperonata. Cook it for another 3-4 minutes stirring a few times.

 

Chicken Peperonata poppopcooks.com

Serve it up! With some pasta or polenta or gnocchi or whatever YOU want. Oh, don’t forget the wine! Chianti or any good red goes great with your Chicken Peperonata. Some of  Poppop’s easy homemade bread, hot out of the oven,  is real good too.

 

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Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
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Rate this recipe!
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Instructions
  1. Put pan on at medium high and add a couple of swirls of olive oil. Season the chicken filets with salt and pepper. Cook the chicken about 2-3 minutes a side until they are browned and getting firm to the touch. They don't have to be completely cooked because they are going to finish cooking in the Peperonata. Now you will need to multi task a little and start to prep the veggies as the chicken is cooking. Cut the pepper into quarters lengthwise and remove the stems, seeds and all of the white membranes. Cut it into strips about 1/2 inch wide. The chicken should be done so remove it to a plate that will catch the drippings. Reduce the heat to medium low and let the pan cool off as you cut up the onion into strips about 1/4 inch wide. Add the red pepper and toss it to get it all covered with the oil. lightly sprinkle a small pinch each of salt and black pepper.
  2. You're going to let the pepper cook slow and by itself for about 8-10 minutes tossing often. You don't want it to brown at all, just to cook and get soft. While the peppers are cooking chop up 3 cloves of garlic. When the peppers have softened add the onion and cook until they get translucent. Then make a bare spot in the middle and add the garlic. Let it cook until it just starts to get a little golden on the edges. Add the rosemary or whatever herb you want to use. Oregano or sage or basil or parsley all go good. And they don't have to be fresh herbs. If all you have is dried that will work. Just use about half as much dried as fresh.
  3. Add the tomato sauce and the red wine. Turn the heat up to medium and let it simmer and reduce by about a third. About 4-6 minutes. Put the chicken and the drippings back in the pan and turn the filets over to give them a good bath in the Peperonata. Cook it for another 3-4 minutes stirring a few times.
  4. Serve it up! With some pasta or polenta or gnocchi or whatever YOU want. Oh, don't forget the wine! Chianti or any good red goes great with your Chicken Peperonata. Some of Poppop's easy homemade bread, hot out of the oven, is real good too.
    Chicken Peperonata poppopcooks.com
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Tomato Sauce with Onion and Butter

Tomato Sauce with Onion and Butter on potato Gnocchi

I read about this cookbook on Food52 where they showcased this Tomato Sauce with Onion and Butter. The book is titled Essentials of Classic Italian Cooking. I’m halfway through and it is great!. Click on the link if you want it (I get a little $ thank you from amazon if you buy it). I was even more convinced than I already was as to how straight forward real Italian cooking is. When I read the recipe for this very simple Tomato Sauce with Onion and Butter I couldn’t believe it, but, I had to try it. We had it with potato Gnocchi as the author, Marcella Hazan, suggested and it was good,,real,,good!

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A simple tomato sauce that is very, very good.
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Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 45 Minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 45 Minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Crush by hand or cut up the tomatoes. Add the tomatoes and their juice to a sauce pan. Add the butter, onion and salt. Cook at a slow but steady simmer for 45 minutes, or until the fat floats free from the tomato. Stir from time to time mashing any large piece of tomato in the pan with the back of a wooden spoon.
  2. Taste and add salt if needed. Discard the onion before tossing the sauce with the pasta. Enjoy it! We sure did!
    Tomato Sauce with Onion and Butter on potato Gnocchi
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