Day 26

Day 26 - A recipe

I've already shared these recipes with you before, but I just made it again, and it is delicious!!!  It's is fettuccine alfredo with grilled Italian chicken tenders.

Fettuccine alfredo:
2 sticks butter
1/2 blg grated Parmesan cheese (whole container), plus more for serving
1 tsp garlic powder
Salt
1 lb fettuccine (one box)

Using an electric mixer, beat butter, garlic powder, and Parmesan until creamy.

In a large pot of boiling salted water, cook fettuccine according to package instruction until al dente, about 12 minutes.  Save about a cup of cooking water; drain pasta.

Return fettuccine to warm pot.  Toss pasta with 1/2 teaspoon salt, cheese mixture, and 1/4 cup of the pasta water.  Add more pasta water as needed.  Serve with additional Parmesan cheese.

Grilled Italian chicken tenders:
1/4 cup olive oil
2 Tbsp balsamic vinegar
4 tsp minced garlic (I used 3 fresh cloves)
1/2 tsp salt
1/4 tsp pepper
1 tsp onion powder
2 tsp Italian seasoning (I used Pampered Chef)
1 lb chicken tenders

Combine all ingredients except chicken tenders.  Mix well.  Pour over chicken tenders (I use a Ziploc bag) and marinate in the refrigerator for several hours or overnight.  Grill until done (165 degrees).
The first time we made this, I only marinated the chicken for about an hour just because we didn't prepare too well and it still turned out with a ton of flavor.

Add the grilled chicken to the alfredo, and you have a delicious chicken fettuccine alfredo!! 

Enjoy!