Being a housewife takes patience, concentration, and organization. It's easy to become overwhelmed or fatigued.Your family comes home and messes up what you just cleaned.Here are some tips to keep from burning out.Let's be honest: there are times when you're just not feeling it. Don't worry: we're all tempted to fake it sometimes. A little organization, housecleaning, tips, shortcuts and hints to help her save time and we can have that wonderful little Suzy come out in each and every one of us.
Thursday, June 2, 2011
SECRET CHICKEN FETTUCCINI
Delicious. I have used this recipe as a way of using up leftover roast chicken, and it comes out great when I just add the chicken to the sauce at the end and let it simmer until hot.
Pictured using Ziti noodles
6 skinless, boneless chicken breast halves - cut into strips
6 tablespoons butter,
4 cloves garlic, minced,
1/2 tsp. fresh grated nutmeg [this is the secret ingredient, and a must for this dish ]
1 tablespoon Italian seasoning
1 pound fettuccini pasta
2 tablespoons chicken boullion
1 onion, diced
1 (8 ounce) package sliced mushrooms
1/3 cup all-purpose flour
1 tablespoon salt
3/4 teaspoon ground white pepper
3 cups milk
1 cup half-and-half
3/4 cup grated Parmesan cheese
8 ounces shredded Colby-Monterey Jack cheese
3 roma (plum) tomatoes, diced
1/2 cup sour cream
1/2 cup coarse chopped fresh parsley
In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
Bring a large pot of water with chicken bouillon added to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes, parsley, nutmeg and sour cream. Serve over cooked fettuccine.