Fettuccine Alfredo with Chicken Piccata and Garlic Bread

 

Fettuccine Alfredo 

1 package fettuccine pasta
3/4 pint of heavy cream

salt and pepper to taste

1 tbsp butter

1/2 cup grated romano cheese

1/2 cup grated parmesan cheese

1 clove of garlic (optional)

Bring a large pot of water to a boil. Add pasta and cook until al dente.

Drain and run cold water over it to stop cooking.

In a large saucepan, melt butter until golden brown with a sweet, nutty smell.

Add garlic until fragrant. Add heavy cream, salt and pepper, and allow to come to slight boil.

Add the cheese, and when melted, add in the pasta. 

Chicken Piccata

2-3 chicken breasts

1 tbsp butter

2 tbsp olive oil

salt and pepper to taste

1-2 tbsp garlic

1 tbsp olive oil

1 tbsp capers

2 lemons

Slice chicken breasts in half so that they're thin, and season

with salt and pepper.

Add 1 tbsp of butter and 2 tbsp olive oil to large saucepan.

Once butter is melted, add the seasoned chicken breasts. 

Cook 6 minutes on each side or until completely done.

Take chicken out onto a plate.

In the same saucepan, add olive oil, and garlic until fragrant. 

Add capers and lemon juice.

Add chicken back in, and allow to sit in the saucepan on low heat.

Garlic Bread

4 garlic cloves

2 tbsp olive oil

1 bunch of parsley

1 cup parmesan

goat cheese, feta, or mozzarella

1 baguette

Chop garlic and parsley, and add into a bowl with olive oil.

Slice baguette in half, and spread the mixture onto the baguette.

Sprinkle parmesan cheese and another cheese of your choice on top.

Bake at 400F for 15 minutes or until crispy.