Week 5~ Lustful Creamy Chicken Fettuccine

 Monday's in our house have traditionally been a pasta dinner night. Sooooooo, I found an interesting twist for a chicken alfredo in a great cookbook titled "Bite Me." ( Gotta love that title for a cookbook) I will definitely be making this recipe again!

Marinade 4 boneless chicken breasts with the following: ( for one pound fettucini)

2 TBS olive oil

1 large clove garlic

2 TBS lemon juice

1/2 dried basil

1/2 tsp dried oregano

Tomato cream sauce:

2TBS olive oil

1 onion, diced

2 garlic cloves, minced

2- 14 oz cans of italian stewed tomatoes, pureed

1 tsp crushed red pepper flakes

1 cup heavy cream ( I used half and half)

1 cup fresh parmesan cheese 

fresh ground black pepper

Allow chicken to marinate at least 30 minutes before grilling. Cook as desired. Set aside and keep warm; slice or dice the chicken.

In a large pot, bring salted water to a boil and cook fettucine as directed.

For sauce, heat olive oil over medium heat and add onion and garlic. Cook until softened.

Stir in pureed tomatoes and add red pepper flakes, cook for 10 minutes.

Turn heat to LOW and add cream. Remove from heat and stir in parmesan cheese, season with pepper.

*Note: I drained the pasta and kept it separate from the sauce, added the sliced grilled chicken to the sauce. This would allow you to add as much chicken/sauce to your pasta.

Bellisimo!! :)