Recipe:

1 box of penne pasta (you can use any pasta)

1 lb of chicken breasts/tenders/skinless boneless thighs

5 cloves of garlic

1/2 an onion sliced or chopped

2 cups of sliced mushrooms (fresh or canned)

2 Tbs of olive oil

2 Tbs of butter

1/2 tsp of salt

1/2 tsp of black pepper

1 tsp of crushed red peppers (can adjust to taste)

2 Tbs of soy sauce

1/2 cup of light cream

a splash of a good white wine (optional)

Directions:

1.  Before you start prepping the chicken.  Start to boil water for your pasta!

2.  Slice chicken into small slices  (1/2 inch x 1 inch) place in bowl

3.  Slice or chop half an onion

4.  Mince garlic cloves

5.  Add garlic, soy sauce, salt, pepper, crushed red peppers to chicken

6.  Put oil in a big pan, medium to high heat

7.  Sautee Onions until the onions are soft, then  add mushrooms, if you’re using fresh toss them until slightly soft then add your optional splash of wine; canned mushrooms are already soft so there’s no need to wait

8.  Add chicken and cook thoroughly then add cream

9.  Add cooked pasta into pan and toss until pasta is covered in sauce

10.  Garnish with slice scallions and chopped cilantro (optional)

Serves 6 to 8

I want to point out that it’s always a good idea to try your dish before you serve it and that it suits your taste buds.  Although I follow recipes, I don’t follow them to a tee.  Everyone’s palette is different.  The first time I made this dish, I didn’t add the mushrooms, wine, and cream.  Boy it sure made a difference, and the cream didn’t make it too heavy.  You can omit these ingredients and the dish would still turn out great.

I own a ton of cookbooks, but usually cook from memory or create new dishes on the fly.  I had to really pay attention to take a stab at putting this recipe together.  Please feel free to test it and give me feedback.

Here’s our conversation:

On 11/19/07, Lily of the Valley <xxxxxxx@gmail.com > wrote:

Dear Recipe Guru, 

I don’t have much time tonight, but I am defrosting some chicken breasts. I want to make a chicken alfredo, but have the chicken turn out a little more “tasty” and either marinated or friend to put on top of alfredo sauce and linguine. Any advice?  Lily of the Valley 

Instant Messenger Chat:  

me:  when do you need it ?  tonight?

LOTV: yes

me: for tonight?  okay let me see what I can do. you want a quick version or a detailed version i can do it a bunch of ways

LOTV: quick!  I’m a mom.  quick quick quick

me: okay so you don’t mind canned stuff right?

LOTV: no

me: you just want the chicken more tasty

LOTV: we have canned alfredo

me: gotcha=]

LOTV: i dont have time tonight to make it fresh and im tired

LOTV: it’s easy then

me:  I’ll get you something in a bit

LOTV:  k thanks

On 11/19/07, GotFood13 <GotFood13@gmail.com> wrote:

Dear Lily of the Valley, 

From our brief conversation I was able to gather that you’re not interested in a very involved recipe tonight.  So instead of giving you a recipe, I’m going to help you with kicking the taste of your chicken up a notch.   

Basically boil your pasta as you would usually.  You indicated that you were going to use canned alfredo sauce.  So I’d leave that up to you as far as which brand you like and which you’re going to use.  Start simmering the alfredo sauce in a sauce pan while you work on the chicken.

 The chicken: 

1. Cut your 1/2 lb of chicken breast in to bite size pieces.  (I’ll leave this up to your preferences)

2. Put cut chicken pieces in a mixing bowl.

3. Sprinkle some salt & pepper (2 – 3 small pinches of salt and 2 shakes of pepper)

4. If you have garlic powder sprinkle some on.

5. If you have Italian seasoning, add a dash.

6. Mix the chicken and ingredients.

7. Let sit for about 10 minutes.

8. Heat up a skillet on high heat and add a little bit of oil.

9. Once oil is hot put chicken in and spread out the pieces evenly.

10. Let chicken pieces sit for about a minute before turning.  This is for color and to sear the chicken.

11. Turn the chicken a few times.  Once all the chicken pieces have turned white from cooking, lower heat down to medium and cook for about 8 – 10 minutes or until chicken pieces are cooked.

12. Once chicken has been cooked remove from pan straining the oil.

13. Put chicken pieces into sauce pan with the alfredo sauce simmering and cook for another 10 minutes on low – medium heat.

14. Then serve over your pasta of choice.

I hope these quick tips helped!  Let me know when you leave a comment! GotFood13

On 11/19/07, Lily of the Valley <xxxxxxx@gmail.com> wrote:

Thanks Got Food! 

I’ll try it tonight! 

LOTV