Chicken Fettuccine Alfredo Recipe - Easy Dinner
Mom's creamy Chicken Fettuccine Alfredo has been a family favorite for years! Classic Chicken Alfredo is feel-good comfort food - so creamy but light! Serve it for lunch or dinner.
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????Ingredients for Chicken Fettuccine Alfredo:
►2 lbs Chicken Breast
►3/4 lbs fettuccine pasta (or angel hair or vermicelli pasta)
►1 lb white mushrooms thickly sliced
►1 small onion finely chopped
►3 cloves garlic minced
►3 1/2 cups half and a half *
►1/4 cup parsley, finely chopped, plus more for garnish
►1 tsp sea salt or to taste, plus more for pasta water
►1/4 tsp black pepper or to taste
►3 Tbsp olive oil divided
►1 Tbsp butter
*To substitute half and half, use equal parts of milk and heavy cream
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Tuscan Chicken | The Ultimate Chicken Dinner?
Packed with flavour, my Tuscan Chicken in Creamy Sun Dried Tomato Sauce is the ultimate chicken dinner. Serve with pasta, potatoes or just a big hunk of bread to dip into that creamy sauce.
Full recipe for the Tuscan Chicken inc hints and tips is available on our site:
Ingredients:
4 chicken breasts
1 large egg
3 tbsp plain all-purpose flour (replace with gluten free flour blend if needed)
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried paprika
1/4 tsp garlic salt
3 tbsp olive oil
1 brown onion peeled and sliced
2 cloves garlic peeled and minced
1/2 tsp dried oregano
1 tsp paprika
1 cup (160g) sun dried tomatoes I like the bright red one from the deli counter
1 red bell pepper de-seeded and sliced
1 tbsp tomato puree (paste)
1/3 cup (90ml) white wine
1 cup (240ml) chicken stock (use bouillon for gluten free)
pinch of salt and pepper
1/3 cup (90ml) double (heavy) cream
1/2 packed cup (50g) parmesan cheese grated
3 packed cups (90g) fresh baby spinach
1 tbsp chopped parsley
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Recipe Prego® Easy Chicken Cacciatore
Recipe - Prego® Easy Chicken Cacciatore
INGREDIENTS:
●1 tablespoon vegetable oil
●1 pound skinless, boneless chicken breast or thighs, cut into cubes
●1 (25 3/4 ounce) jar Prego Chunky Garden Mushroom & Green Pepper Italian Sauce
●8 ounces corkscrew-shaped pasta (rotini), cooked and drained
Easy Chicken Alfredo Penne
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Here is what you'll need!
Easy Chicken Alfredo Penne
Servings: 6
INGREDIENTS
1½ pounds (700 grams) chicken breast, cubed
2 tablespoons butter
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon pepper
16 ounces (450 grams) penne pasta, cooked
¼ cup parsley
¼ cup parmesan, shredded
Sauce
2 tablespoons butter
4 cloves garlic, minced
3 tablespoons flour
2 cups milk
½ teaspoon oregano
½ teaspoon basil
1/2 cup parmesan, shredded
½ teaspoon salt
½ teaspoon pepper
PREPARATION
1. In a pan over medium-high heat, melt butter, then add the chicken breast.
2. Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until chicken is fully cooked. Remove from heat and set chicken aside.
3. In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften.
4. Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir.
5. Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.
6. Season with salt, pepper, oregano, and basil, and stir well to incorporate.
7. Add parmesan cheese and stir until melted.
8. Pour the sauce over cooked penne pasta, add the chicken and mix well.
9. Add parsley and extra parmesan, and mix again.
10. Enjoy!
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Making Chicken Parmesan Casserole – Easy Recipe!
In this video, I show you how to make Chicken Parmesan without all the mess! With this recipe, there is no frying which eliminates a lot of the mess.
Music Credit: Fretless Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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Chicken Prego Roll
Rubbing shoulders with SANS Community on Sea Point Main Road, Fabrica do Prego offers what is arguably the most delicious prego roll in the city. Formally known as Chippies, this family-run business underwent a facelift – all bold graphics and Bordallo Pinheiro pieces – to become Fabrica do Prego.
Founded in the late Seventies by Manuel Do Rego and Armando Teles, current owner Orlanda Simal saw the potential of the unique concept and joined forces with the founders.
The first Chippies Prego opened their doors in Rondebosch in 1996. After these original founders parted ways, it was decided to give the brand a new look whilst retaining their ethos – good wholesome family-style food inspired by the unique flavours of Portugal. Translated as Prego Factory, Fabrica do Prego was born after Orlanda brought her son and now marketing manager Marco on board and together they redesigned the packaging of Chippies’ famous prego, piri piri and barbecue sauces. In a collaborative effort, Marco worked with Francois Rey of Monday Design to develop what are now Fabrica’s instantly recognisable receptacles whilst Parsons Branding handled the illustration design and logo of a girl eating a prego roll.
While the Sea Point branch of Fabrica might only seat around 8 diners, what it lacks in space it makes up for in style. Designed by Wesley Shankland at MOKO architects and Marco himself, Fabrica’s interiors are all neutral geometry and blonde pine brightened up with the occasional Bordallo Pinheiro piece (a brand as iconically Portuguese as prego itself) and Fabrica’s distinctive blue and white sandwich wrappers.
Still offering the same popular prego that fans of the original Chippies know and love, Fabrica has developed a smaller, healthier menu that includes Frango (chicken), Bife (steak) as well as a Mushroom prego for vegans and vegetarians and the Seared Tuna prego for those following a pescatarian diet. Authentic Portuguese dishes such as the battered green beans are alternative to Fabrica’s hand-cut potato chips whilst a vegan-friendly aioli was added to the existing trio of sauces. For the sweet-toothed, flaky Pasteis de Nata are best enjoyed with a cup of Fabrica’s own Liberdade blend – specially developed for the eatery by Deluxe coffee roasters.
At its heart, Fabrica do Prego is essentially offering a fresh take on the flavour that customers have grown to love over the past 23 years. And what with their vaunted prego sauce still spoken about in revered tones, it’s not difficult to understand why diners keep on coming back for more. When asked for a confessional as to what makes the sauce so delicious, Marco replied;
“It’s simple – sliced garlic, chillies, oil, salt and our secret mix of spices (there may be paprika in it) – although unfortunately I cannot share the latter with you”.
Fabrica do Prego-style Chicken Sandwich
Serves 4
8 chicken breast fillets, flattened
1 lemon
4 sprigs of fresh parsley, finely chopped
4 cloves of garlic, thinly sliced
2 small chillies, finely chopped
125ml olive oil
200ml of Fabrica do Prego prego sauce
Salt
Zest and juice the lemon and combine with the rest of the ingredients. Season the marinade with salt to taste and pour over the flattened chicken breasts. Brush the marinade all over the chicken breasts and cover the dish with foil.
Leave for a minimum of 8 hours or overnight in the refrigerator.
If grilling the chicken breasts over the coals, a kettle braai works best to achieve a smoky flavour. Using indirect heat, place the chicken in the middle of the grid and replace the lid of the kettle braai. Cook for 3-4 minutes per side, basting often with the remaining marinade.
When cooked through, serve the grilled chicken breasts atop a halved floury Portuguese roll with slices of tomato and lashings of Fabrica do Prego’s piri piri sauce.
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