Tuesday is usually the one night of the week when everyone is at the table for dinner. With exams throwing the college kids into a frenzy (hence the lack of posts), I thought at least 3/4 of the family would be eating dinner at home. Being the thoughtful mom I am, I searched the cookbook for a main dish which would be fun and easy to make, using what was already on hand. I rarely follow any recipe exactly, but making an extra trip out to the grocery store was out of the question. I came across this great chicken with fettuccine recipe which not only sounded delicious, but also included ingredients that I either had or could substitute. Bingo!
Knowing that the boys would have to leave for work shortly after dinner, I planned to have the meal a little early. I was feeling rather pleased with myself for my resourcefulness and hard work on this meal, when son #1 walked in the kitchen and said, “Bye Mom!”
“Where are you going?” I asked, confused…
“Oh, didn’t I tell you? I have to go back to campus tonight.”
OK, well that still leaves half of us, I thought. This incredible culinary achievement would not be entirely wasted..
Around 5:45, son #2 came into the kitchen. “Bye, Mom, see ya later.”
“And where are YOU going?” I asked, seeing the ratio of family enjoyment to awesome meal quickly shrinking.
“Oh, didn’t I tell you? I have to go in to work early tonight. Sam is, too. We’re meeting Ed by 6:00.”
Time to get my Mom face on.
“No,” I told him,” can’t you call Ed and change it to 6:30? I haven’t spent time on this meal for none of you to be here to eat it.” After a little bit of persuasion, he managed to change the work time and he was glad he did (not just for the sake of his well-being either..)!
Chicken With Fettuccine
6 boneless skinless chicken breast halves
1 tbsp. butter or margarine
1 tbsp. vegetable oil
1 medium onion, chopped
1/2 cup minced fresh basil or 1 tbsp. dried basil
4 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. pepper
3/4 c. chicken broth
1/2 c. whipping cream or half and half
2 tbsp. dried parsley
2 large tomatoes, diced
1 lb. fettuccine
Flatten chicken to 1/2-inch thickness. In a skillet, brown chicken on both sides in butter and oil; remove and set aside. In the same skillet, saute onion until tender. Add basil, garlic, salt, and pepper. cook and stir for 2-3 minutes. Stir in broth, cream, parsley, and tomatoes. Return chicken to pan. Cover and simmer until tender. Meanwhile, cook pasta according to package directions; drain. Place pasta on large serving platter. Arrange chicken over top of pasta; pour sauce over all. Serve with garden salad and enjoy!
My substitutions: I used about 2 tsp. powdered garlic for the fresh garlic; 1 1/2 cups crushed canned tomatoes instead of fresh tomatoes; and egg noodles instead of fettuccine. I also thickened the sauce with cornstarch before pouring it over the chicken.