Showing posts with label fettuccine. Show all posts
Broccoli & Cannellini Beans with Fettuccine & Feta!!!
Ingredients:
1 head of broccoli – cut into spears
5 cloves of garlic – chopped
1- 29oz. can of cannellini beans - drained
½ cup of chicken broth
4 oz. of feta cheese sliced or crumbled
Olive oil for drizzling
Grated Romano Cheese
Dashes of red pepper flakes
1 box of your favorite fettuccine
Blanch the broccoli spears for a minute or two, drain and set aside.
Prepare the fettuccine as directed. Set aside.
Heat a large frying pan with a drizzle of olive oil and add the garlic and drained broccoli. Sauté until the garlic is slightly golden. Add the chicken broth and cannellini beans. Add the fettuccine and toss. Add the feta, a drizzle olive oil, red pepper flakes and the grated Romano cheese and toss.
This dish is easy, delicious and perfect with a beautiful side salad!!
With Love,
Catherine
xo
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On another note, I received a visit from the Fairy Hobmother the other day!! And one lucky reader of this post may also be receiving a visit from the Fairy Hobmother, so keep a look out!!
Grilled Basil & Garlic Chicken Strips with Fettuccine!!!
Ingredients:
3 lbs. boneless chicken breast – sliced
Marinade:
Juice of 1 lemon
1 bunch of fresh basil – ripped
4 cloves of garlic – sliced
1 cup of chicken broth – (I used Vegeta)
Dashes of sea salt
Dashes of fresh ground black pepper
Drizzles of Olive oil
Combine all of the ingredients for the marinade and place the sliced chicken in the bowl to marinade for about 1 hour or more.
Heat a griddle with a drizzle of olive oil and place the chicken strips to grill, turning only once.
This is delicious!
For the Fettuccine:
Ingredients:
1 cup milk
½ cup sour cream
½ cup chicken broth
2 bunches of scallions – chopped
5 cloves of garlic – chopped
1 bunch of basil – ripped
1 tablespoon of butter
Dashes of sea salt
Dashes of fresh ground black pepper
Olive oil – for drizzling
Freshly Grated Romano cheese
One lb. of your favorite fettuccine
In a saucepan heat a drizzle of olive oil and the tablespoon of butter. Add the scallions and the garlic to sauté until the garlic is slightly golden.
In a food processor combine the milk, sour cream and the cup of chicken. Add to the sautéed garlic and heat on low. Do Not Simmer!
Prepare the fettuccine as directed, drain and plate in a serving platter. Top with the sauce and grate fresh Romano cheese on top and tear the fresh basil over the fettuccine. Top with the basil chicken.
This is a fresh and delicious meal.
Enjoy with Much Love,
Catherine
xo
