Monthly Archives: March 2007

Chicken Alfredo

Last week I made my Fiancée and nice sit down meal during the week. Normally we are too busy during the week to really enjoy a nice dinner… so it was a nice treat. Please note this is my no stretch of the imagination a low fat recipe 😉

1Tbs Olive Oil
1 clove crushed garlic
1/2 onion diced very finely
2 boneless Skinless Chicken breasts
2 cups chopped mushrooms (I prefer brown mushrooms as they have more flavor)
3 Tbs butter
Flour
approx 500ml Cream (I used half and half… but you could use milk if you wanted)
1-3 Tbs Pesto (I use homemade Pesto with garlic basil, parmesan cheese pinenuts and olive oil)
1/2 lb asparagus – cut into bite sized pieces
Parmesan Cheese
Whole Wheat Fettuccini Noodles (have to counter balance some of the fat 😉

Heat the oil in a large deep skillet. Sauté the garlic and Onions until the onions are translucent. Then add chicken. Cook until there is no pink showing and add the mushrooms. Sauté for 5 minutes. Set aside in a bowl. Melt the butter in the same skillet. Add enough flour to the pan to soak up all the butter. Then cook the butter and flout until it just starts to brown. Then add the cream gradually whisking all the while to ensure you don’t get any lumps in your sauce. Add in the pesto. Turn down to medium heat and continue to stir. The sauce with continue to thicken. Keep adding milk or cream to keep the desired consistency.

At this point you can cook the pasta according to the directions on the package.

After cooking the sauce on Med for 10 minutes add back the chicken and mushrooms. bring back to a boil and add the asparagus. Then turn down to low to keep warm until the pasta is done. At this point be sure to taste the sauce and season with salt and pepper as needed. Once pasta is cooked you can either stir the pasta into the sauce or serve the sauce over the pasta on the plate. Garnish with grated parmesan Cheese

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Lemon & Rosemary Roast Chicken

I made this on Sunday night for dinner at my parents. It is so zesty and flavourful.

1 whole roasting chicken (approx 5lbs)
3 lemons
5 sprigs fresh rosemary
3 Tbs Olive Oil
1 tsp each of Salt & Pepper

Set oven to 350F. In a small bowl combine oil, juice of one lemon, 2 sprigs of rosemary (stripped off the stem and roughly chopped) and salt and pepper. Whisk together. Take the remaining two lemons and poke all over with a fork. bash the 3 remaining rosemary sprigs with the back of a knife to relase the oils. Wash out your chicken. Stuff the lemons and whole rosemary sprigs inside the cavity of the chicken. Close the chicken up with toothpicks. Then rub the outside with the oil and lemon juice mixture. Bake at 350F for 1 hour. Then turn temp up to 375 for another hour. … for the last 1/2 hour baste the chicken with the drippings in the bottom of the pan. Take out of oven and let rest covered in foil for 5 minutes before serving.