I’m going for longest Post Title in history. How’d I do?? ;)
If you have checked out my recipes before, or if you’ve eaten at my house (which unfortunately none of you have) you’d know we are big pasta lovers.
We also love quick and easy – and this dinner is definitely that.
In fact – the salad and breadsticks are cheater recipes. :)
Hungry yet??? Well let’s get started!
1 stick butter
2 cups heavy cream
1 Tablespoon cream cheese
1 cup shredded Parmesan cheese
1 teaspoon garlic powder
1 lb. fettuccine noodles
8-10 chicken tenders
romaine lettuce (I used 1 bag of prepared lettuce)
1 cup of mozzarella balls
small jar artichoke hearts
15 slices salami
small amount of store bought Caesar dressing or your fav. Italian dressing
French Bread (in a can)
1/2 stick butter
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon oregano
That looks kind of long – it’s not too bad and I bet you have a lot of that stuff on hand. :)
Preheat your oven to 350 degrees and start your pasta water. Bring to a boil.
Start by combining the 1 stick butter, heavy cream, and cream cheese in a saucepan. Bring to a light boil.
Once the mixture boils and the butter and cream cheese are melted, add in 3/4 cup parmesan cheese and garlic powder.
I recommend using fresh grated parmesan in this – it’s so yummy. And if you don’t have a Microplane – start dropping hints now. Christmas is 93 days away!!
Seriously – I love this tool!
Mix everything up and put the Alfredo on simmer. Cover and put it on the back burner – let it simmer for about 20 minutes. It will give you plenty of time to do all the other things.
Prepare the breadsticks next. I have made breadsticks from scratch and I have the recipe for those if you’d like it, just email me.
But sometimes I just don’t have the time to do the whole yeast/rising thing.
I found this can of French bread at the store – it’s supposed to be good for you. Ha. We’ll fix that.
Open up the can and cut the loaf into 8 or 9 pieces.
Oh – and put parchment paper down – it will make cleanup so much easier and the breadsticks will turn out better. Promise.
Roll each piece into a breadstick shape. I leave them kind of rustic and rough looking.
Melt the remaining butter (1/2 stick) in a little dish. Mix in the garlic powder and the remaining 1/4 cup cheese and salt.
Brush the butter on the breadsticks.
Put the breadsticks in the oven and bake for 12-14 minutes.
Your pasta water should be boiling – add the fettucini and make sure you salt your pasta water well. It’s your only chance to season the pasta.
Saute your chicken.
Now I have a little trick I use. I don’t always remember to take the chicken tenders out of the freezer in time to thaw for dinner.
So to avoid having to defrost in the microwave – I put a small amount of chicken broth in the bottom of a skillet. Add in the chicken.
Bring the broth to a boil and cover. This will cook the chicken quickly and keep the chicken moist.
Start assembling your salad. This is super easy. Just put all the salad ingredients in a bowl.
(lettuce, tomatoes, olives, artichokes, salami, mozzarella, yellow peppers)
Dress the salad with a small amount of Caesar Dressing.
Check your chicken. Once it looks cooked through take the lid off and let the liquid cook off.
Season the chicken with salt and pepper and turn as it browns.
Now it’s time for the finishing touches!! :)
When breadsticks are done, remove from oven and brush with remaining butter mixture.
Taste your alfredo sauce and see if you need any salt.
Drain your pasta water and add the pasta to your serving dish. Pour the Alfredo over the pasta and toss.
Cut your chicken into pieces and layer over the pasta.
Grate more cheese over the pasta if you like lots of cheesy goodness.
You’re all done – time to eat!!
I hope you enjoy this quick, easy, yummy dinner!
You could also make this vegetarian super easy. We do that all the time.
Let me know if you give it a try!
And let me know if you want to come over for dinner! We’ll have pasta. :)
Here’s the download link to print out.