Tricky Tuesday

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.

 

Advertisements

Published by

The Mrs. G's

A mother-daughter project (our married names both begin with G) to rejuvenate our love of cooking and make meals creative and exciting! And now that I (mom) have discovered the Trim Healthy Mama way of cooking, I am trying to incorporate more healthful recipes!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s