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.
2 sticks butter
1/2 blg grated Parmesan cheese (whole container), plus more for serving
1 tsp garlic powder
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!!