Wednesday, March 2, 2011
Here's to nothing low-calorie-about-this-dish and deliciousness on one happy plate. Brianna called it Heaven. Thank ya very much dear daughter.
Last night I had some glorious baby heirloom tomatoes on my counter from Trader Joes, some homemade rustic bread, and some heavy cream that really needed to be used. And so, I took a recipe that looked freak'n awesome and added some Carrie flare. Which is always a good thing, no?
Here ya go! (ps. running for an hour beforehand to work off the calories you are about to inhale might be a good idea)
Chicken Fettucini Alfredo with Baby Heirloom Tomatoes
*recipe adapted from bonappetit.
•2 boneless skinless raw chicken breasts
•3 tablespoons extra-virgin olive oil, divided
•1 box of fettuccine
•3-5 tablespoons extra-virgin olive oil, divided
•1/2 cup white wine
•1 Tbsp anchovy paste
•3 garlic cloves, minced, divided
•1 cup coarse fresh breadcrumbs*
•1 1-pound container baby heirloom tomatoes or cherry tomatoes
•1 cup thinly sliced fresh basil or 2 Tbsp pesto
•1 cup freshly grated Parmesan cheese
•1 cup heavy cream
• Put on a pot of water to boil for the pasta and then heat a small amount of olive oil in large skillet or pot (that can hold the entire pasta dish) over medium high heat. Sprinkle chicken breasts with kosher salt and black pepper and cook until chicken is charred and done (about 4-5 minutes on each side). *Chicken is done when pressed upon and doesn't give/bounce back. I have visual instructions for how I cook chicken here. Set aside.
•Pour 1/4 cup wine in the pan immediately after taking the chicken out to deglaze the pan and let it cook off.
•Cook fettuccine 2/3 of the way. Drain, reserving 1/2 cup cooking liquid and then toss in olive oil to prevent sticking.
•While pasta cooks, heat 1 1/2 tablespoons olive oil in large nonstick skillet over medium heat. Add anchovy paste and 2 garlic cloves minced, then breadcrumbs. Cook breadcrumbs until golden, tossing to distribute evenly, about 5 minutes. Scrape crumbs onto plate and cool.
• Add another 1/4 cup of wine to deglaze the pan and let cook off. Heat 1 1/2 tablespoons oil in same skillet over medium heat. Add tomatoes and remaining minced garlic clove. Cover; cook until tomatoes begin to break down, 3 to 4 minutes. Using fork, crush 1/4 of tomatoes. Add pasta, basil or pesto, cheese, 1/2 cup reserved cooking liquid and heavy cream. Toss. Let the pasta cook until al dente and sauce has thickened (about 5 minutes). Season pasta with salt and pepper. Slice chicken into large chunks and then add to pan with breadcrumbs. Toss and serve immediately.
*To make coarse fresh breadcrumbs, tear the rustic bread (fresh or stale) into chunks, then grind it in the processor until coarse crumbs are formed.
*make it vegetarian by omitting the chicken.