So today we made an Italian feast for our lunches and I must say that this meal is to die for!
Sundays we prepare lunches for the week, it usually takes a couple of hours and I let my husband take control of these meals, as he worked in a kitchen, anything that needs to be done fast I let him do and today he out cooked himself. I call him the secret Italian!
He made a Rosè baked Chicken Parmigiano without the breadcrumbs and Fettuccine Alfredo. I am glad he is the only person I kiss with the amount of garlic used!
I thought I could share the recipe with you guys too!
Ingredients for the Rosè Sauce Chicken Parmigiano
1 medium onion
1 medium green bell pepper
1 tbs Italian seasoning
2 cloves of garlic
1tbs olive oil
1/2 tsp black pepper
1/2 tbs orageno
1/2 tbs basil
1/4 cup cream
1/4 cup Parmigiano
1 Jar of passata
8 Chicken breasts
Directions:
Add the olive oil, garlic and Italian seasoning to a pan and cook until golden brown, if it turns dark brown you have gone too far and need to restart. Add the onion and green pepper, basil, oregano and black pepper, stir and cook until onion becomes translucent.
Next add the passata and stir to combine and bring to a boil. Once boiling turn your heat down and simmer for 5 minutes.
Next remove the pan from the heat and add the cream and Parmigiano. Use an emersion blender to blend.
Next add the chicken to a baking dish and cover with the sauce.
Preheat your oven to 380° and add the chicken for 45 minutes or until the internal temperature is 165°.
Ingredients for the Fettuccine Alfredo
1 Cup Butter
3 Cups Heavy Whipping Cream
4 Teaspoons Garlic (Minced)
1 Teaspoon Italian Seasoning
1 Teaspoon Salt
1/2 Teaspoon Pepper
4 Cups Freshly Grated Parmesan Cheese
Directions
Add the butter and cream to a large skillet.
Simmer over low heat for 2 minutes.
Whisk in the garlic, Italian seasoning, salt, and pepper for one minute.
Whisk in the parmesan cheese until melted. Remove from heat.
In a separate pot bring water to a boil, add your Fettuccine and cook for 9 minutes.
Once the pasta is cooked drain and add to the Alfredo sauce and mix together.
To serve add a serving of Fettuccine Alfredo to your plate, next thinly slice a chicken breast and lay next to the Alfredo and drizzle some of the remaining sauce over the chicken.
ENJOY!
The English Hungry Bookworm 