Recipe of the Week: Chicken Alfredo with herb vinaigrette salad

This week’s recipe of the week is more like a meal of the week. I think that it is important to teach children table manners at an early age. One fun way that we do that is to have a special meal for no reason. The girls call it having a “feast”. We break out the nice china plates; use real silver ware and nice glasses. We light candles and play music softly while we eat. We create a restaurant atmosphere without the cost. This meal would also make a great date-night in!

On the menu: Chicken Alfredo and herb vinaigrette salad.

Chicken Alfredo

1lb boneless skinless chicken breast tenders

Garlic salt powder (I love Lowrey’s with parsley flakes in it)

Fresh ground pepper

Olive oil

Pasta of choice cooked according to pkg. directions (I use angel hair)

2 T. butter

2 c. Heavy Cream

1 c. grated parmesan cheese (don’t use the powdered shaker kind)

Coat chicken with garlic salt and black pepper. Heat a few T. of oil in skillet large enough to hold chicken. Cook chicken on all sides until it has a nice golden brown crust, no pink, and juices run clear. Meanwhile cook pasta.

Melt butter then add cream, cheese and more black pepper. Warm until all cheese is melted stirring frequently.

Toss sauce with pasta. Place chicken on top and Serve.

Herb Vinaigrette

1/3 c. olive oil

1/3 c. red wine vinegar (I use basil infused see recipe below)

2 t. sugar

Dash of pepper

Dash of herbs of choice – oregano, basil, thyme (if using fresh add a little more)

1 t. Dijon mustard

1 garlic clove, minced

Combine all in jar and shake well. Toss with favorite lettuce and shaved parmesan cheese.

Basil infused red wine vinegar

Add several tablespoons of fresh basil to a bottle of red wine vinegar and let stand for at least a week before using. Lasts a long time!

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