Fettuccine Alfredo w/ Chicken

Ingredients

16 ounces fettuccine

2 1/2 cups heavy cream

6-8 tablespoons butter

2 cups grated Parmesan

Salt and freshly ground pepper

1 pound chicken tenders

Garlic Powder & Onion Powder 

Directions

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally,  Drain.

Season chicken tenders with salt, pepper, garlic powder, and onion powder. Heat evoo in a grill pan. Once hot add chicken tenders and cook 5-6 minutes on each side. Once cooked set aside.

Stir 2 cups of the cream in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.

Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the salt and pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute. Place pasta in a large bowl and add chicken tenders on top. Sprinkle with more Parmesan cheese and parsley for garnish. Serve immediately.

Chocolate Chip Scones

If you haven't noticed already...all my dessert recipes consist of chocolate. I LOVE chocolate and these chocolate chip scones...ROCKED! :)

Chocolate Chip Scones
adapted from: http://annies-eats.com/2010/08/04/chocolate-chip-scones/
Ingredients:

1½ cups plus 2 tbsp. all-purpose flour

¼ cup sugar

2 tsp. baking powder

Pinch of salt

1 cup (6 oz.) chocolate chips

1 cup heavy cream

2 tbsp. butter, melted

Additional sugar for sprinkling

Directions:

Preheat the oven to 375˚ F. Line a baking sheet with parchment paper or a silicone baking mat. Combine the flour, sugar, baking powder and salt in a medium bowl; stir to combine. Toss in the chocolate chips and stir to blend. Add the heavy cream to the flour mixture, stirring just until a dough forms and the dry ingredients are incorporated. Knead the dough very briefly with well floured hands to ensure even mixing.

Using a large dough scoop (or a large spoon), drop rounds of dough onto the prepared baking sheet. Brush lightly with melted butter and sprinkle with additional sugar (if using). Bake 15-20 minutes, until lightly browned.

Chicken Marsala over Chicken Raviolis

For my husbands birthday this year, we went to this restaurant called Pasta And. It was a tiny restaurant and the entire menu was just pasta. I had Chicken Marsala over these Chicken & Mushroom Ravioli and it was soooooo good my mouth just waters thinking abou it, so of course I came home and thought about a way I could recreate this at home....and here is the recipe I came up with.

Chicken Marsala over Chicken Raviolis

Ingredients

2 Packages of Chicken & 4 Cheese Ravioli (I used Buitoni)

3 chicken breasts, cut into strips

4 tablespoons evoo

1 shallot, chopped

1 package mushrooms, sliced

2 garlic cloves, minced

1/2 cup dry marsala wine

1/4 cup chicken broth

1/2 cup heavy cream

Parmesan Cheese

Parsley, for garnish

Salt & Pepper

Directions

Bring a large pot of water to a boil.

Salt & Pepper chicken breasts. In a large saute pan brown chicken in 2 tablespoons of evoo. Once chicken is browned, remove chicken. Add 2 more tablespoons of evoo. Add shallots, mushrooms, garlic, salt & pepper. Saute for 5-6 minutes. Add chicken back to pan. Add marsala wine, and chicken broth. Cook until liquids are reduced by half. Add cream and stir to combine. Once pot has boiled, add salt and raviolis. Raviolis cook very quickly because they are fresh. Once raviolis float to the top of the pot remove and place onto a serving platter. Pour chicken marsala mixture on top of raviolis and sprinkle with parmesan cheese and parsley.

Chicken Quesadillas w/ Sauteed Onions

I love Mexican food, so when we are running low on supplies and I need a quick meal I always turn to Mexican. Today for a fast lunch I made chicken quesadillas with sauteed onions and it was yummy!

Chicken Quesadillas w/ Sauteed Onions

Ingredients

1 large boneless skinless chicken breast, sliced

1 onion, sliced

1 cup mixture of shredded cheddar & mozzarella cheese

8 fajita size flour tortillas

Evoo

Salt & Pepper

Garlic Powder

Homemade Pico de Gallo

Sour Cream

Directions

In a saute pan, add evoo. Once heated add chicken breast and onions. Season the chicken and onions with salt, pepper, and garlic powder. Saute until chicken is fully cooked and onions are tender. Set aside.

Heat another skillet. Put 1 flour tortilla in skillet add some cheese and put chicken and onion mixture on top of cheese and top with more cheese and another flour tortilla. Cook on both sides till tortilla is crisp and cheese is melted. Serve with sour cream and homemade pico de gallo.