Chicken and Mushroom Fettucine Alfredo

Ingredients:

3 TBSP olive oil
1 TBSP butter
3 cloves garlic, minced
2 chicken breasts (Too make this quick, I used a rotisserie chicken. However, you can cut the raw chicken into chunks and cook them in the process).
1 carton mushrooms, sliced
1 pint heavy cream
Grated pecorino romano cheese
Grated, sliced, or shaved parmesan cheese
1 box fettucine noodles

Instructions:

For noodles, boil water in a large pot. Add a good amount of salt (like a tablespoon or so) to flavor the water. Cook to al dente (I usually do this at the same time as the sauce mixture.

In a large, deep skillet, add the olive oil and butter. Heat over medium high until butter is melted. Add the garlic and stir while it becomes fragrant. Before the garlic burns, add the mushrooms. Saute until mushrooms are golden and tender. At this point you have two options:

1- Remove the mushrooms and add the uncooked chicken. Stir, cook until chicken is done, and then add the mushrooms back in.

or my favorite option:

2- Add the breast meat that has been shredded/chunked from a rotisserie chicken. Stir to incoporate the garlic flavor.

Then pour in the heavy cream. Stir.

Then you'll start adding your cheese in small amounts so it can melt into the cream. Use only the pecorino romano for the sauce. I usually use about 4 oz of the cheese. You can use more or less, taste as you go. You'll also be able to smell it.

Transfer the noodles into the skillet. Toss until well coated by the alfredo sauce and chicken/mushrooms.

Serve hot with parmesan cheese on top.

Giada's Pizza Dough

1 1/2 cups warm water
2 1/4 tsp yeast
5 cups flour
1 1/2 tsp salt
Olive oil, for drizzling

*Giada's instructions were to knead by hand, but I just did it in my KitchenAid, and it turned out perfect

Put water in mixer. Add yeast, stir until dissolved. Let sit for about 5 minutes.

Add flour and salt, mix until smooth and elastic. Drizzle the inside of a clean bowl with olive oil. Put the dough in the bowl and cover loosely with plastic wrap or a damp towel. Set in a warm place until the dough has doubled in size, about 2 hours.

Using a fist, deflate the dough in the center and cut into 3 equal size pieces. Form the dough pieces into 3 balls and place into 3 oiled bowls. Cover and let rest 1 hour. May refrigerate for up to 1 day wrapped in plastic wrap.

Creamy Pasta with Spring Vegetables

This is a Pampered Chef recipe. I really enjoyed it. I didn't take a picture this time, but I will probably be making it again soon since I have leftover vegetables.

8 oz thin fresh asparagus spears
8 oz mushrooms
red bell pepper
2 T olive oil
3 garlic cloves
1/4 tsp salt
1/4 tsp pepper
2 T fresh basil, snipped (or 1 tsp dried basil)
8 oz uncooked rigatoni pasts (about 3 cups)
3/4 cup whipping cream
2 oz Parmesan cheese (about 1/2 cup)

Preheat oven to 425. Snap off and discard tough ends of asparagus. Cut into 1 1/2 inch pieces. Cut mushrooms in half (or quarters if large). Cut bell pepper into 1 inch spares. Combine vegetables in bowl. Add olive oil, garlic, salt, and pepper. Mix well. Pour onto cookie sheet and bake 10 minutes.

Meanwhile, prepare pasta according to package directions. In sauce pan, simmer whipping cream 6-8 minutes over medium-low heat to thicken slightly, stirring constantly. If using dried basil, add basil at this time.

Drain pasta. Transfer to large bowl. Add vegetables, heated cream, and basil (if using fresh). Mix lightly. Add half of the Parmesan cheese. Mix. Spoon onto serving plates. Sprinkle with additional black pepper and remaining cheese.

Fast Garlic Breadtwists

In mixer combine:

1 1/2 cups warm water
2 TBSP sugar
1 TBSP yeast

Let sit for 5 minutes, then add:

3 1/2 cups flour
1 tsp salt

Mix until smooth, then let raise for 10 minutes. Roll out dough into a large square on a floured surface. Brush with melted butter mixed with minched garlic, then sprinkle with kosher salt. Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet. Let sit for 20 minutes to raise. Bake at 400 degress for 20 minutes or until golden brown. Immediately after baking, brush with more garlic butter and sprinkle with salt. Optional: sprinkle grated parmesan cheese and serve with dipping sauce.

Giada's Fusilli with Spicy Pesto

For the pesto:

1 cup toasted walnuts
2 cloves garlic
1 (2 inch) jalapeno pepper, stemmed and seeds removed
2 cups grated Asiago cheese
2 tsp salt
1 tsp black pepper
3 oz baby spinach
3 oz arugula
1/4 cup extra virgin olive oil

In a food processor, combine the walnuts, garlic, jalapeno, cheese, salt and pepper. Process until the mixture is smooth. Add the spinach and arugula and process until blended. With the machine running, gradually add the olive oil.

Bring a large pot of salted water to boil over high heat. Add 1 pound of fusilli pasta and cook until al dente. Drain and reserve about 1 cup of pasta water. Toss pasta, water, and pesto. Garnish with extra Asiago cheese.