Busy moms need “go-to” recipes, don’t they?  Tried-and-true recipes that you can make over and over.  This—is that—at our house.

In fact, whenever we all get together, this is a big-family favorite. I’ve lightened this one up a little from the first time I made it, because I have discovered that with the right spices, you don’t need the very heavy creams etc.

As you will see in the pictures below, at the time I cooked this, we had a houseful. Three generations! This recipe is for my daughter, Savannah. It’s been a lot of fun to hear of her own cooking adventures as a young wife and mother.

Cooking together is good for the soul~ soul food!  Enjoy!

 

 Cook and set aside

• 2 lbs fettuccini pasta – cook for about 10 minutes, until it’s knows as “al dente” or almost done… and drain
• 2 lbs cubed chicken breast
  • Italian seasoning, salt and pepper to taste

Make the sauce:

• 1 yellow onion
• 2 red bell peppers – This is my brother-in-law’s “yummy twist!”
• 1 cup chicken broth
• 2 tablespoons of butter or olive oil
• 1 cup shredded parmesan cheese
• 1 pint heavy cream
• 1 cup whole or 2% milk (you can do it all heavy cream but it doesn’t need it for taste)
• 2 tsp salt
• white table wine (about 1.5 cups)
• 3 tbl flour

By the way—I love Zaycon Foods! We get our most of our meats and other special items through Zaycon. They have excellent customer service and we’ve never been disappointed! If you’re not familiar with them, check them out here.

Let’s get cooking!

Cook your chicken in the same large skillet that you’ll be making the sauce in. When it’s done cooking, remove and cut into cubes. Leave the skillet—don’t wash out the chicken yumminess. That’s what you want to add your oil and veggies to.

 

This is not a very normal part of sauce for fettuccine, I know. But I learned this from my brother-in-law—and I’m keepin’ it!

Sauté onions and red bell pepper in olive oil or butter. When the onions have carmelized and it’s nice and hot, add the white wine.

 

Add the flour and chicken broth.  Slowly incorporate the milk and cream into the dish. When it’s thick and bubbly, add the shredded cheese. If I’m feeling very cheesy, I’ll add more than my recipe calls for. You may need to add more or less liquid… I’ve noticed that a lot depends on where I’m making this and how high the heat is. Keep the heat up so that your sauce is bubbly but be careful not to burn it.

When you’ve added your cheese, add the chicken back in and stir.

 

Serve over noodles, or feel free to put your noodles right into the sauce and serve it up together.

This can take a while to make (around 45 minutes) so if we have company, I like to set out bread pieces with oil and vinegar. It pairs great with dinner and makes your mouth water in advance!

 

Making great memories in the kitchen over a great meal is one of the best parts of family life!  Have fun together!