Linguine With Clams

For some reason, I think pasta is a sexy food.  Especially pasta in long strands.  Maybe it’s because I’m a carbaholic.  Maybe I have “Lady and the Tramp” syndrome.  You know, that scene at the Italian restaurant, where the two share a romantic plate of spaghetti? Yeah, Disney got it right that time.

I’ve made this dish a few times recently, whenever I see live clams available at the seafood counter.  It makes the perfect romantic dinner – not too heavy, and it comes together easily so you won’t be stuck in the kitchen all evening. 😉

original recipe

Linguine With Clams

Yield: 2 servings

Linguine With Clams

Ingredients

8 oz. dried linguine
2 Tbs butter
3 garlic cloves, minced
½ c dry white wine
1 ½ lbs small clams (or 2 1/2 lbs medium clams)
Olive oil for drizzling
¼ tsp dried red pepper flakes
Fresh chopped parsley
Grated Parmesan cheese

Instructions

  1. Cook linguine in a pot of water until al dente (about 8-9 minutes). Drain and set aside.
  2. Heat butter in a large saute pan over medium heat. Add the garlic and saute until fragrant, about 1 minute.
  3. Add the wine and clams to the pan. Cover and let steam until clams have opened up, about 10 minutes.
  4. Add pasta to the pan. Drizzle with olive oil and the red pepper flakes. Gently toss the pasta while it heats up, about 4 minutes.
  5. Remove from heat and sprinkle with parsley and Parmesan cheese before serving.
http://kokocooks.com/2014/02/linguine-with-clams/

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Zucchini and Corn Ravioli

Remember how I mentioned that I used to hate meat filled ravioli?  Well, I still haven’t quite gotten over it, which is why I’ve stuck to making meatless ones so far.  Some of the previous comments mention enticing fillings with meat, so I’m definitely more open to making them now.  For this filling, I took advantage of some of the summer produce in season right now.  If you want to add an extra kick to the filling, stir in a few sprinkles of shredded cheese (such as Parmesan, or Romano) before filling the pasta.

Don’t forget, I’m giving away a ravioli maker and mini rolling pin so you can make your own ravioli at home!  The contest ends soon – on Monday, August 12th at 9:00 p.m. Eastern time. Follow the link and fill out the Rafflecopter form to enter.  Have you thought of an interesting filling combination for your homemade ravioli?

original recipe

Zucchini and Corn Ravioli

Yield: 3 dozen ravioli

Zucchini and Corn Ravioli

Ingredients

Filling
2 Tbs olive oil
1 lb zucchini, diced (about 2 medium)
3 cloves garlic, minced
¾ c cooked corn kernels
½ tsp lemon zest
Salt and Pepper

Instructions

  1. Prepare pasta dough according to the directions .
  2. While the dough is resting, make the filling. In a large nonstick skillet, heat the olive oil over medium-high heat. Add the zucchini and garlic, and saute until zucchini has softened and has started to brown, stirring occasionally (about 7-10 minutes). Stir in corn and saute another 2 minutes. Remove from heat and stir in lemon zest. Season with salt and pepper to taste.
  3. Roll out pasta, fill, and seal. Drop in boiling water and cook for about 4-5 minutes. Serve with sauce of your choosing (I used a parsley-walnut pesto.)

Notes

This ravioli does not freeze well. Cooked ravioli will keep in the fridge for a few days, but will lose some of its vibrant color.

http://kokocooks.com/2013/08/zucchini-and-corn-ravioli/

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Three Cheese Ravioli

 

Remember ravioli that came in a can? When I was a kid, that’s what was available, unless you went to an Italian restaurant.  There were two kinds: meat and cheese.  Pretty basic. I couldn’t stand the meat variety; I only liked the cheese.  Ravioli has certainly come a long way since then.  Now, there’s tons of creative flavors that you can buy, eat at restaurants, and make at home.  But sometimes it’s good to return to the basics of (three) cheese ravioli.

What about you?  Have you eaten ravioli from a can?  Did you like the meat version or the cheese version?

Interested in making your own ravioli? Then enter the giveaway! Based on the responses so far, cheese ravioli seems to be the most popular filling.  For more ravioli inspiration, check out my Pinterest board. Contest is open until Monday, August 12th.

original recipe

Three Cheese Ravioli

Yield: 3 dozen ravioli

Three Cheese Ravioli

Ingredients

15 oz. container of ricotta cheese (part-skim is fine)
¼ c grated Parmesan cheese
⅓ c grated Asiago cheese
¼ tsp black pepper
1 egg
1 lb of pasta dough for ravioli

Instructions

  1. Mix all ingredients in a bowl until well combined. Refrigerate until ready to fill the ravioli.
  2. To assemble the ravioli, follow directions found here .
http://kokocooks.com/2013/08/three-cheese-ravioli/

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How To Make Ravioli and a Giveaway

I recently bought a ravioli maker.  It’s pretty no-frills, but you can make a dozen ravioli at at time.  I find the task oddly calming.  I’m not sure why. It’s pure delight to see pillows of pasta with perfectly crimped edges appear on the counter top.  So, without further ado, here is a step-by-step tutorial (more detailed instructions below) of how to make ravioli, complete with photos:

First, make pasta dough.  Flatten dough and run through a pasta maker on setting no. 1.  Let dough rest for 30 minutes. (Again, more details about this in the recipe below.)

Flour the metal surface of the ravioli maker lightly with dough.  This step is crucial, especially for the first round of ravioli.  In my excitement, I forgot this the for the first batch, and the dough stuck completely.  Consequently, I had to scrap it.

Lay one sheet of dough on the floured surface of the ravioli maker.

Lightly press the plastic piece down on top of the dough.  This makes the pockets for the filling.

Place a scoop of filling into each pocket.  Flatten the filling lightly with your fingers.

Lay second sheet of dough over the top of the first.  Take a rolling pin and roll across the surface, making sure the ridged edges show through the top sheet of dough.

Flip ravioli maker over and lightly rap on the counter.  Ravioli may take a little coaxing to come out of the mold.

Ta-da!  Beautiful little squares of pasta.  One note: I used a little too much flour in the above picture.  The ravioli will come out fine with less flour, I just was over compensating for my flour-less first batch that was ruined.

Because I love this ravioli maker so much, I’m giving one away! Dipping my toe into managing a giveaway on my own.  One winner will receive this nifty device, along with a mini rolling pin that’s the perfect size for sealing the dough.  Contest is open to residents of the continental U.S. and Canada. It ends at 9:00 p.m. Eastern time on Monday, August 12th.  To enter, please fill out the form below the recipe. Good luck!

Homemade Ravioli

Homemade Ravioli

Ingredients

2 c flour
¼ tsp salt
3 eggs
1 Tbs water

Instructions

  1. Place ingredients in a food processor with a metal blade.Pulse until the ingredients blend together and start to form a ball, about 1 minute. Remove dough, and form into a disc. Divide dough into three equal sections.
  2. Flatten each section, dust with flour, and roll through a pasta maker fitted with the flat sheet on the number 1 setting. Continue rolling another 3-4 times, until dough becomes smooth and uniform looking. Cover dough sheets with a towel and let rest for 30 minutes.
  3. Dust pasta sheets with a little more flour and roll dough through number two setting of the pasta maker. Continue rolling dough, moving consecutively to the number 4 setting. Cut sheet of dough in half.
  4. Sprinkle flour all over the surface of the ravioli maker. Lay one half-sheet of pasta dough on the ravioli maker. Take the mold (white plastic part) and gently press into the dough to form concave impressions. Fill with about 2 tsp of filling. Lay second half-sheet of dough on top of the filling. Gently press down on the dough to flatten the filling. Press a rolling pin along the surface, starting in the middle and rolling toward each end. Remove excess dough around the edges. Flip mold over and tap on the counter to remove pasta. Place raviolis on a baking sheet lined with parchment. Repeat with remaining dough and filling.
  5. To cook the ravioli: bring a large pot of water to a boil. Place ravioli in the the water; return water to a boil. Cook about 3-4 minutes, until all ravioli are floating and the edges are cooked through.
  6. To freeze: place baking sheet of ravioli in the freezer until frozen solid, about half an hour. Once frozen, place ravioli in a freezer-safe plastic bag. To cook: place frozen ravioli in boiling water. Cook until edges are done and filling is hot, about 5-6 minutes.
http://kokocooks.com/2013/08/homemade-ravioli/

a Rafflecopter giveaway

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Pasta With Bolognese Sauce

I made a resolution to eat healthy this year, honest I did.  Not that I ate that badly last year (well, save for the string of Sunday morning donuts.)  It was just the generic new-year vow to start off on a good note.  You know, eat more vegetables, less fatty foods, make sure I get all my DV of calcium (pudding counts towards that, right?)

But then, I keep craving all these hearty, meaty foods.  Like stew. And bean burritos.  And chicken pot pie.  And this bolognese sauce.  The first time I ate this sauce, my husband spent all afternoon making it.  I had come home from a particularly arduous Friday.  Students tend to be more unruly on Fridays.  This one had been especially so.  I could smell this sauce before I even stepped inside the house.  As soon as I ate the first bite, I was hooked.  I never thought a meat sauce could be described as “velvety,” but the adjective totally fit.

 

adapted from Cook’s Illustrated, November 2011

Pasta With Bolognese Sauce

Pasta With Bolognese Sauce

This recipe makes enough sauce to serve with two pounds of pasta. I usually make the full recipe, and freeze half the sauce for later.

Ingredients

2 c beef broth
1 oz box of unflavored gelatin (3 packets)
1 small onion, chopped
2 carrots, peeled and chopped
2 celery ribs, chopped
4 oz pancetta, roughly chopped
4 oz mortadella, roughly chopped (can substitute with bologna)
6 oz chicken livers, trimmed
3 Tbs extra-virgin olive oil
1 ½ lb 85% lean ground beef
¾ lb ground pork
3 Tbs fresh sage, minced
6 oz can tomato paste
2 c dry red wine (I used Chianti)
Salt and pepper
1 lb pasta, cooked to al dente with some of the cooking water reserved (something that will hold a hefty sauce)
Freshly grated Parmesan cheese

Instructions

  1. Pour broth into a bowl. Sprinkle gelatin over the top and set aside.’
  2. Place onion, carrots, and celery in a food processor. Pulse until the vegetables are finely chopped. Transfer to a bowl. Place pancetta and mortadella into the food processor and pulse until finely chopped. Transfer to another bowl. Place chicken livers into the food processor and pulse until pureed. Transfer to a third bowl and chill in fridge.
  3. Heat oil in a large Dutch oven over medium-high heat until shimmering. Add ground beef and ground pork and brown, breaking up the pieces into bits. Continue cooking the meat until most of the liquid has evaporated and meat sizzles, about 15-20 minutes. Add chopped pancetta mixture and sage; cook another 5 minutes, stirring frequently. Add chopped vegetables and cook until softened, another 5-7 minutes. Add tomato paste and cook, stirring constantly, until fragrant (about 3 minutes.)
  4. Stir in the wine and scrape the bottom of the pan to loosen up any browned bits. Stir in the broth/gelatin mixture and cook until bubbling. Reduce heat to low and cook (uncovered) until sauce has thickened, about 1 ½ hrs.
  5. Stir in chicken livers, bring sauce to a boil, and remove from heat. Season with salt and pepper to taste. When ready to serve, add half the sauce to the pasta along with a little of the pasta water. Toss to combine. Serve with Parmesan cheese.
http://kokocooks.com/2013/01/pasta-with-bolognese-sauce/

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Skillet Lasagna

 

I’ve seen this dish on both Josie’s blog, and more recently on Elly’s blog. I had to try it. Lasagna holds a special place in our kitchen. It is one of my mom’s favorite dishes. Whenever I bring her a batch of frozen meals, I always try to include some kind of lasagna dish. Which means, I’m always on the hunt for a good lasagna recipe. I love that everything (including the noodles) cooks in the skillet, making it a perfect one dish meal. Elly added Italian sausage to her recipe, which I look forward to trying as well.

 

adapted from Pink Parsley
originally from America’s Test Kitchen, Pasta Revolution

Skillet Lasagna

Ingredients

1 Tbs olive oil
1 medium onion, diced
1/2 tsp kosher salt
Freshly ground black pepper
28 oz. can crushed tomatoes
14.5 oz can petite diced tomatoes, with liquid
4 garlic cloves, minced
⅛ tsp red pepper flakes
1 tsp dried Italian seasoning
1 lb ground sirloin
10 (curly-edged) lasagna noodles, broken into pieces (see note)
½ c water
3/4 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3/4 cup ricotta cheese
3 Tbs chopped fresh basil

Instructions

  1. Heat the oil in a 12-inch nonstick (or cast iron) skillet over medium heat. Add the onion and cook,until softened, stirring occasionally (5 to 7 minutes.) Season with salt and pepper. Stir in the garlic, pepper flakes, and Italian seasoning and cook until fragrant, about 30 seconds. Add ground beef to the skillet. Cook, stirring often and breaking up the meat with a wooden spoon, until meat is no longer pink (about 10 minutes.)
  2. Scatter the pasta in the skillet, then pour the crushed tomatoes and diced tomatoes over the top. Stir, increase the heat to medium-high, and cover. Cook at a bubbling simmer, stirring often, until the pasta is tender, 20 minutes. Keep the pan covered when not stirring. About halfway through, stir in the water. Stir the noodles frequently to keep them from clumping together or sticking to the bottom of the skillet.
  3. Preheat the broiler. Remove the skillet from heat. Stir in half the mozzarella, all of the Parmesan, and a third of the ricotta cheeses. Dot the remaining ricotta over the noodles in tablespoons, then sprinkle with the remaining mozzarella. Transfer to the oven and broil until the cheese melts and is starts to brown. Remove from oven and let cool for 15 minutes. Sprinkle with basil and serve.

Notes

When breaking the lasagna noodles, I found it easiest to break each one in half lengthwise (so there was a curly edge on each piece.) Then I broke those into about 4 pieces each.

http://kokocooks.com/2012/10/skillet-lasagna/

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Scallops with Fennel-Orange Pasta

Ah, I’m back from our vacation from the Pacific Northwest! It was a busy week. We visited Seattle,

 

hung out at a cabin on a lake,

 

went sailing,

 

and spent quality time with family.

 

We also ate a whole bunch of this:

 

Now it’s time to eat something healthy. Something with lots of vegetables. Like some seared scallops with a fennel and orange pasta.  This dish was a surprise for us.  I was expecting to like it, but we ended up loving it.  The pancetta and orange added a salty-sweet combination to the fennel and pasta.  And other than cooking the pasta, everything is made in the saute pan, which cuts down on clean up time.

adapted from Cuisine at Home, June 2012

Scallops with Fennel-Orange Pasta

Scallops with Fennel-Orange Pasta

Ingredients

8 oz dried shaped pasta (I used orechiette)
4 oz pancetta diced
12 large sea scallops
2 Tbs olive oil
2 medium (or 1 large) fennel bulb, sliced
¼ c chopped onion
½ tsp red pepper flakes
Zest of 1 orange (use an orange from below)
½ c dry white wine
2 navel oranges, segmented

Instructions

  1. Cook pasta until al dente. Drain and set aside.
  2. In a large saute pan, cook pancetta until browned. Transfer to a paper towel-lined plate. Pat scallops dry with a paper towel. In the drippings, brown one side of the scallops, about 3-4 minutes. Flip scallops and cover. Lower heat to medium-low, and let the scallops finish cooking, about another 3 minutes. Transfer scallops to a plate and loosely cover with foil.
  3. Turn heat back up to medium-high; add olive oil to pan. Add the fennel, onion, and pepper flakes. Cook until softened, about 5 minutes. Add orange zest, and season with salt and pepper. Pour white wine into the pan and cook another 8 minutes, scraping the browned bits off the bottom. Add pasta to the pan and toss until well combined. Let cook another 2 minutes. Remove pan from heat and stir in the pancetta and orange segments. Serve scallops on a bed of pasta.
http://kokocooks.com/2012/08/scallops-with-fennel-orange-pasta/

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Coq Au Vin Avec Gratin De Macaroni

One of my favorite dishes of the Epcot Food and Wine Festival this past year was the coq au vin from France. The dish consisted of tender meat with a sauce that was rich but not heavy, served on top of a bed of macaroni and cheese (gratin de macaroni.) Heaven! I purchased the cookbook solely for this recipe.

I finally got around to making the dish, and it was just as good as I remembered. I marinated the chicken overnight and made it for lunch the next day. The gratin de macaroni can be made while the sauce simmers on the stove.

Side note: The pictures are a bit blurry because I was experimenting with using only natural light. The challenge for me is keeping things in focus. Even with a tripod, I have difficulty with slower shutter speeds.

adapted from The Epcot Food And Wine Festival Cookbook
Passport To A World Of Flavors

Coq Au Vin

Coq Au Vin

Ingredients

4 lbs skin-on, bone-in chicken thighs
1 bottle (750 mL) dry red wine (I used a Bordeaux)
Kosher salt and freshly ground pepper
2 Tbs butter
8 oz pearl onions
8 oz mushrooms, quartered
3 Tbs bacon fat (drippings)
2 Tbs all-purpose flour
4 large cloves garlic
4 sprigs fresh oregano
4 sprigs fresh thyme
1 bay leaf
1 c chicken stock

Instructions

  1. Place chicken in a single layer in a large baking pan. Pour wine over chicken. Cover tightly with foil and refrigerate 6-8 hours.
  2. Preheat oven to 300˚F. Pour wine out of the pan, reserving. Pat chicken dry with paper towels and season with salt and pepper. Set aside and let continue to dry. Heat the butter in a large Dutch oven over medium-high heat. Add the pearl onions and sauté until golden, stirring often to brown on all sides. Add mushrooms and cook another 5 minutes. Set vegetables in a heat-proof bowl, cover, and chill until needed.
  3. Add bacon fat to the Dutch oven. While it heats up, dust the chicken with the flour. Brown the chicken on both sides in the bacon fat (cook in batches so the chicken cooks evenly). Remove chicken from the pot. Drain off all but about 2 Tbs of the fat. Add the garlic and sauté for 1 minute. Pour the reserved wine and bring to a boil, scraping the browned bits off the bottom of the pan. Tie oregano, thyme, and bay leaf together with kitchen twine. Add the herb bundle, chicken stock, and chicken thighs to the pot. Cover and place on the middle rack of the oven. Bake 1 ½ hours.
  4. Remove pot from oven. Remove chicken, set it aside on a plate, and loosely cover with a piece of foil. Place the Dutch oven on the stove over medium-high heat. Simmer, uncovered, until the sauce has reduced by about a third, 20-30 minutes. Add the mushrooms and onions and let them heat through. Remove the herb bundle from the sauce. Pour sauce over chicken and serve.
http://kokocooks.com/2012/02/coq-au-vin-avec-gratin-de-macaroni/

 

Gratin De Macaroni

Gratin De Macaroni

Ingredients

1 lb elbow macaroni
3 c whole milk
4 Tbs unsalted butter
1/3 c flour
1/8 tsp nutmeg
Kosher salt and freshly ground pepper
½ c heavy crème
12 oz Gruyère cheese, shredded
2 Tbs freshly ground Parmesan cheese

Instructions

  1. Preheat oven to 400˚F. Butter a large baking dish and set aside.
  2. Cook macaroni until just al dente, or slightly underdone. While the pasta cooks, heat milk in a saucepan over medium-low heat. Keep warm but do not let it bubble. Melt the butter in a medium saucepan. Whisk in the flour and cook for 2 minutes, stirring constantly. Slowly whisk in the warm milk (going slowly will prevent lumps from forming.) Add nutmeg, salt, and pepper. Cook until sauce has thickened, about 10 minutes, stirring frequently. Remove from heat, and add heavy cream and 2/3 of the Gruyère cheese. Stir until the cheese is completely melted.
  3. Place macaroni in prepared baking dish. Pour in cheese sauce and mix to combine. Top with the remaining Gruyère and the Parmesan cheese. Cover dish with foil. Bake 15 minutes. Remove foil and continue baking until cheese is golden brown, about another 5-10 minutes. Remove from oven and let cool for 10 minutes before serving.
http://kokocooks.com/2012/02/coq-au-vin-avec-gratin-de-macaroni/

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Arugula and Goat Cheese Pierogies


I hope everyone had a fantastic holiday! Did you spend time with friends and family? Did you get any cool cooking-related gifts? Did you eat too many cookies? My answer is “yes” to all those.


Every Christmas, we eat a big Polish dinner. This used to take place on Christmas Eve, but since Hubs and I are so busy on that day, we have moved the dinner to Christmas Day. I try to make a new filling each year, and this time I went with arugula and goat cheese. I’ve heard great things about these pierogies, and they didn’t disappoint. The pepperiness from the arugula blended well with the tangy goat cheese and sweetness from the onions.


adapted from The Veselka Cookbook
by Tom Birchard and Natalie Danford

Arugula and Goat Cheese Pierogies

Arugula and Goat Cheese Pierogies

These pierogies are best eaten fresh. The arugula loses its vibrancy and some of its flavor when reheated.

Ingredients

1 Tbs butter
¼ c chopped onion
5 oz arugula, chopped
8 oz. goat cheese
6 oz. cream cheese, softened
Salt and pepper
Half a recipe for pierogi dough

Instructions

  1. Heat butter in a saute pan over medium heat. Add the onion and cook until lightly browned, about 10 minutes. Place onions in a large bowl. Mix in the arugula, goat cheese, and cream cheese. Stir until well combined. Season with salt and pepper.
  2. Make the pierogi dough according to the instructions. Cut out into rounds about 4” in diameter. Stuff rounds with about 2 Tbs of arugula filling. Lightly wet the edges of the rounds and pinch closed. Drop pierogies in boiling water and cook about 4-5 minutes. Drain and serve.
http://kokocooks.com/2011/12/arugula-and-goat-cheese-pierogies/

 

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Fettuccine Alfredo With Spinach and Grilled Chicken


I don’t usually post twice in one day, but I wanted to publish this right away…

I’m pretty sure Annie doesn’t know who I am. I am one of the many thousands (and thousands) of fans of her blog, Annies Eats. Every time I read a new post, I am amazed by this woman who is a doctor, wife, mother, cook, baker, cookie decorator, and all around awesome person.

On Thanksgiving of last week, Annie lost her father. Instead of sharing what I’m sure would’ve been a splendid feast, she grieved. Reading her post suddenly brought me back to 9 months ago, when I lost my father. You never expect it to happen to your loved ones. I gave my husband and son an extra hug today.


My heart goes out to Annie and her family. I wish I could give her a hug. I wish I could give her some baked goods. I wish I could give her a platter of this fettuccine alfredo. Instead, all I can do is dedicate this post to her, and let her know that she is in my thoughts.
adapted from the recipe by Bravo!

note: This recipe is based on the Pasta Woozie dish from the Bravo! restaurant chain. I added the mushrooms, but feel free to omit them if you wish. This dish uses a lot of pots and pans, but it is well worth the effort.

Fettuccine Alfredo With Spinach and Grilled Chicken

Fettuccine Alfredo With Spinach and Grilled Chicken

Ingredients

Grilled Chicken
2 c water
2 Tbs kosher salt
1 ½ lbs. boneless, skinless chicken breasts
1 tsp dried oregano
1 tsp dried basil
½ tsp ground black pepper
2 Tbs vegetable oil
Alfredo Sauce
6 Tbs butter
16 oz. heavy whipping cream
salt to taste
¼ tsp ground nutmeg
½ C grated Parmesan cheese
½ C grated Romano cheese
1 egg yolk
Pasta
1 lb fettuccine
4 Tbs extra virgin olive oil
8 oz. mushrooms, sliced
1 Tbs garlic, finely chopped
4 oz. Parmesan cheese, grated
Salt and pepper to taste
4 oz. fresh spinach leaves

Instructions

  1. Prepare the chicken: Create a brine by dissolving the salt in the water in a gallon-sized bag with a zipper top. Place chicken inside, and chill for 30 minutes. Remove chicken and discard liquid. Pat chicken dry with paper towels. Sprinkle both sides of the chicken with the oregano, basil, and black pepper. Heat a grill to medium-high and brush grate with vegetable oil. Grill chicken until cooked through, about 6-8 minutes on each side. Set chicken on a plate to rest. (Alternately, you could saute the chicken in a skillet if you don’t want to fire up the grill.)
  2. While the chicken is brining, prepare the alfredo sauce. Melt butter in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted. Mix in egg yolk. Reduce heat to low and simmer until ready to use, stirring every few minutes.
  3. Also while the chicken is brining, heat a large pot of water to boiling. Cook fettuccine to al dente. Drain and set aside. In a large saute pan, heat olive oil over medium-high heat. Add mushrooms and garlic and cook until softened, about 4 minutes. Slice chicken into strips. Add chicken, ¾ of the alfredo sauce, and Parmesan cheese to the pan. Season with salt and pepper to taste. Add the spinach and let wilt a little. Add the fettuccine. Stir to combine, and cook a few minutes to heat through. Garnish with remaining alfredo sauce and more grate Parmesan cheese, if desired. (I reserve the extra sauce for the leftovers.)
http://kokocooks.com/2011/12/fettuccine-alfredo-with-spinach-and-grilled-chicken/

 

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