I Make Chicken and Fettucini in Tomato Cream Sauce!

Yesterday my boyfriend and I decided to cook a delicious late-night pasta recipe, which I have dubbed Chicken and Fettucini in Tomato Cream Sauce. :) (It's adapted from this recipe here, from The Pioneer Woman.)

No pictures this time--I forgot to take them! You'll just have to trust me. :)

First, go to WalMart with boyfriend to collect ingredients. Buy some garlic bread while you're there, unless you're an awesome person who is good at baking and can make some yourself. :) Also buy Pumpkin Spice Milk.

This is a recommended step.

Go home and drink some delicious Pumpkin Spice Milk. Then, and only then, you can get started cooking. :)

Boil 1 to 1 1/2 lbs fettucini. Don't forget to add a tablespoon of olive oil... I inevitably do...

I followed the recipe and chopped 1 medium onion, but I'd recommend adding more onion than that, for sure.

Melt together 2 tbsp olive oil and 1 tbsp butter in a large saucepan. Add the onions and crush in four cloves garlic. Mmmmm. Saute until the onions are less crispy.

Stir one quart tomato sauce and some salt, pepper, and oregano into the onion mixture, to taste. Add 1/2 cup white wine and simmer.

Hopefully your wonderful significant other will offer to chop the three chicken breasts for you, because frankly raw chicken is a little icky. Chop them (or have him chop them) into pieces that are about 1/2 to 1 inch, not too big. Sprinkle salt and pepper over the raw chicken.

Heat some olive oil in a frying pan and saute the chicken until cooked. It doesn't have to be cooked super-super-thoroughly because you are going to boil it in with the sauce.

Grate a bunch of parmesan cheese.

Briefly dance around the kitchen with boyfriend to Christmas music. :)

Now that your sauce is well boiled down and the onions aren't crunchy, add in 3/4 cup heavy cream and some parmesan cheese. How much cheese you add depends on how much cheese you like. Also, if the sauce is too thick you can add some more white wine and/or water. Bubble the mixture--not enough to burn it, but enough to cook it down a bit, especially if you added extra liquid.

Taste and add more cheese, salt and pepper as needed.

Add the chicken and bubble the mixture to ensure the chicken is cooked thoroughly and has a lovely flavor. :)

Pour the sauce over some fettucini and add some cheese on top if you like. Serve with garlic bread! Trust me on this one, it is wonderful.

ENJOY!

Chicken and Fettucini in Tomato Cream Sauce.

Takes about 1 1/2 hours total including preparation, though for more efficient people it will probably take less time :)

Ingredients:

1 to 1 1/2 lbs fettucini noodles, with 1 tbsp of olive oil to keep the pasta from sticking
2 tbsp olive oil
1 tbsp butter
1 to 2 medium onions, finely diced
4 cloves garlic, crushed
1 quart tomato sauce
salt, pepper, and oregano to taste
1/2 cup white wine, plus optionally, more to taste
3 chicken breasts, cubed into 1/2 to 1 inch pieces
More olive oil for sauteing
3/4 cup heavy cream
Parmesan cheese, to taste
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Boil the fettucini noodles.

Melt together olive oil and butter. Saute finely chopped onions and garlic. Add tomato sauce. Stir in salt, pepper, and oregano (to taste), as well as 1/2 cup white wine. Simmer well.

Sprinkle salt and pepper over the chicken breasts and saute in olive oil. Set aside.

Stir cream into the tomato mixture. Add cheese, to taste. If the sauce is too thick add water or white wine to thin.

Add the chicken. Simmer the mixture thoroughly. Add more salt, pepper, and cheese to taste.

Serve over noodles with garlic bread. :)