Posted on September 6, 2008 by Kimberly
So while I was busy baking today, it dawned on me that I had chicken breasts defrosting in the fridge and no real plan for them. I wanted to do something relatively fast, as I had spent enough time in the kitchen today. So, I decided to make a grilled chicken fettucine alfredo. Actually, to be technically correct, I used spaghetti noodles, not fettucine, b/c I didn’t have enough for everyone. This meal was simple, yummy and quick. An added bonus…I can keep the chicken separate from the noodles & sauce for Miss Picky (that would be Hannah, if you hadn’t guessed).
Grilled Chicken Fettucine Alfredo
3-4 boneless skinless chicken breast
Dry Rub (Garlic Powder, Basil, Salt & Pepper)
1 Jar Classico Alfredo Sauce (It is GF, as are all of Classico’s Sauces)
Brown Rice Pasta (I used Trader Joe’s Spaghetti tonight)
1. Pound chicken to tenderize it. Season both sides with dry rub.
2. Warm Sauce on stove
3. Bring water to a boil for pasta (add a little EVOO to keep pasta from sticking)
4. Grill chicken 6-8 minutes per side
5. Boil pasta & drain when done
6. Top pasta with alfredo sauce & sliced grilled chicken
7. Serve with veggies & salad.
Here is a picture of my plate. I served with Parmesan Broiled Tomatoes and Roasted Brussels Sprouts (which may have been roasted a little too long due to my not paying attention..LOL):
For dessert, see the post right after this….Buckeyes & Baking. YUM!!!
Filed under: Gluten-Free, Gluten-free Products, Gluten-Free Recipes | Tagged: brussel sprouts, chicken fettucine alfredo, parmesan tomatoes | 8 Comments »
Posted on August 26, 2008 by Kimberly
I know that lots of people will proably cringe while reading this post or just scroll right on past it. That is fine. I think that with brussel sprouts, you either love them or hate them. There really is no in between. As with a lot of vegetables in this house, I am the only one who will eat them. I usually just steam them and then add S & P. Well, I picked up some fresh brussels the other day and decided to roast them. I cut off the stems, cut in half, tossed in about 1TBSP EVOO and S & P, then spread on a cookie sheet and baked at 375 for about 30 – 40 minutes. Most recipes I looked at online suggested a little bit of a higher temp at 400 for about 30 minutes, but I was also cooking our salmon at the same time and like to cook that at 375. These turned out phenomenal! I really wish that I could have coerced some of the stubborn members of my family to try these. They were the perfect compliment to steamed brown rice and salmon. I always add Frank’s Red Hot to my rice. I love that stuff!!
Oh, and for the curious, my salmon is made like this:
2-3 pieces of salmon, 4-6 ounces each
1. Preheat oven to 375.
2. Sprinkle salmon with spices and splash of lemon juice.
3. Bake for 10-12 minutes.
4. Check salmon to make sure that it is almost done. Turn oven to broil and broil for 2 minutes.
Very simple and very good. You could add butter to the salmon before you cook it. We used to, but I removed it b/c you really don’t need it. The salmon is wonderful without it.
Filed under: Uncategorized | Tagged: brussel sprouts, Gluten-Free, salmon | 4 Comments »