Wednesday, December 2, 2009
1 pkg fettuccine pasta
3 boneless skinless chicken breasts, cut into thin 1 inch strips
salt & pepper
1 pkg cream cheese
1 stick butter
1 1/4 cup milk
3/4 cup parmesan cheese
freshly ground black pepper
Cook pasta according to package directions. Heat olive oil in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, parsley, salt & pepper, as much or as little as you like; saute 5-10 minutes or until chicken is no longer pink and juices run clear. Cover skillet to keep chicken warm while preparing sauce.
In another skillet, melt cream cheese and butter over medium heat. The mixture will look kind of gross (just warning you!) and cream cheese will be chunky. Once the mixture begins to bubble, turn heat to low and slowly whisk in milk, parmesan and pepper. Warm over low heat until sauce is hot.
Assemble pasta, chicken, and sauce on plates and serve immediately. Enjoy!
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Photo credits: Baco RecipesGarlic Mashed Potatoes
5lb bag red potatoes, peeled and chunked
1 bulb of garlic, separated and cloves peeled
1 stick butter
1/2 - 3/4 cup chicken broth
1/2 cup sour cream
1/2 cup parmesan cheese
2 tsp salt
1 tsp garlic powder
1 tsp parsley (optional)
In a large pot boil potatoes and garlic cloves for 20 minutes or until tender; drain and return to pot. Add butter and cover with lid for 5 minutes to allow butter to melt. Add remaining ingredients and mash potatoes with an electric mixer. I start with 1/2 cup of chicken broth but then add more if the potatoes need to be creamier.
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