Chicken Fettucini Alfredo

This week we put out big toe into our new schedule, just to test the water. Should we jump in or hang out by the shore a little longer? I'm teaching nine credits at the college this semester, homeschooling the charges, and of course, cooking food and writing on my blog. If you throw in exercise, keeping up the house, getting the charges back and forth from ballet, violin, fencing, etc, and staying in touch with my siblings, I'm just about running at maximum. So here's my question for the day: What time do you ideally have to wake up in the morning to make the day run smoothly? I'm not even asking what time you ACTUALLY get up-just what time you would IDEALLY get up to have the day run perfectly. Leave a comment because I really want to know.

OK, now here's a recipe to share for the day. You know by now how much I love using FOOD ON THE TABLE to plan my meals with the grocery store specials. (Have you tried it yet?) A couple of weeks ago, I printed a recipe for Chicken Fettucini Alfredo. I didn't make it exactly as written, so you're getting my adapted version. But just look at all the gorgeous stuff I've got in my skillet. Combined with pasta and a creamy alfredo sauce, it was fantastic. I can't wait to make it another time. And speaking of time, I'm short on it, so I'm gonna run. Don't forget to leave me a comment about rise and shine times, readers!

Money Saving Tips:

Bell peppers are cheapest right now, so pluck some from your garden or buy a rainbow variety from the Farmer's Market. Pasta dinners are famously cheap, so make an extra batch and freeze it in individul portions for lunch.

Chicken Fettucini Alfredo

Adapted from Food on the Table

Estimated Cost: $8.00 for 6 servings

1 tablespoon olive oil

1 lb. chicken, cut into bite sized pieces

3 cloves garlic, chopped

2 bell peppers, chopped

2 onions, minced

1 cup frozen peas, thawed

4 tablespoons butter

5 tablespoons flour

2 and 1/2 cups milk

1/2 cup cream

1/2 cup parmesan cheese, grated

12 ounces hot cooked linguini

extra parm, for passing

In a large skillet, heat olive oil over medium high heat. Add chicken and cook for five minutes. Add garlic, bell peppers, and onions. Cook until softened; season to taste with salt and pepper and keep warm. In a medium saucepan, melt butter. Whisk in flour. Add milk and cream and cook over low heat until mixture comes to a simmer. Simmer one minute; add parmesan cheese and sason to taste with s and p. Combine hot cooked pasta, chicken mixture, and about half of the sauce. Spoon a little sauce over the top before serving. Sprinkle with extra parm.

Next Up:

Blueberry Walnut Maple Granola