Tuesday, March 27, 2012
The Best Meal You've Never Had
I mentioned awhile back one of our new favorite meals is Chicken Fettuccine with Blue Cheese, Grapes and Walnuts. We seriously eat this at least twice a month. I've never had anything like it. It's so easy, uses all fresh ingredients and so so delicious, even Makenzie can't get enough of it. I think it's safe to say it's her favorite meal, in fact she even tried to order it at the Olive Garden last month, "Pasta with grapes please!" When she realized it was pasta with grapes on the side she was quite disappointed, hah! Anyway, I just had to share it with you all. We like a little more sauce than the original recipe calls for, the recipe has those adjustments in them.
Chicken Fettuccine with Blue Cheese, Grapes and Walnuts
adapted from: Ezra Pound Cake
1 lb. boneless, skinless chicken breasts, thinly sliced crosswise
salt and freshly ground pepper, to taste
1 tablespoon EVOO
1 1/2 cup heavy cream
1/3 + 1/6 cup crumbled blue cheese (see below for tips to measure)
1/4 + 1/8 cup freshly grated parmesan
1 cup seedless red grapes, halved if large
2 tablespoons snipped fresh parsley
8 ounces fettuccine
1/4 finely chopped toasted walnuts
Bring a large pot of water to a boil for the pasta. (Wait about 5 minutes before you start the chicken or your chicken and sauce will be done before your pasta)
Season the chicken with salt and pepper. Heat the oil in a large skillet over medium-high heat until it shimmers. Cook the chicken, stirring, until lightly browned and nearly cooked through, about 4 minutes.
By this time the water should be ready for the pasta. Cook pasta according to package directions. When done drain and return to the pot.
Stir in the cream; reduce the heat to medium and allow the mixture to boil until the cream is reduced by half and the chicken is cooked through, about 5 minutes.
Measure the cheeses. Measure 1/3 cup of blue cheese and then fill the 1/3 cup approx. half way, it doesn't have to be perfect. Repeat the same with the parmesan, only with the 1/4 cup.
Stir in the blue cheese and parmesan; cook and stir until the cheese melt.
Add the grapes and parsley; cook and stir briefly until the grapes are warm.
Season with pepper and, if necessary, salt.
Toss the drained pasta with the sauce. Divide the pasta among four shallow bowls. Top each serving with the walnuts and serve.