August 3, 2011

my favorite dish


this is my all time favorite dish.
so i thought i would be so kind to share with you all.
with step by step ashley instructions.

let's cook.
first off wash your hands!  i like to place all of my ingredients in the same area. and to make sure i have everything just in case i have to run to the store. these two recipes take a little bit of time. but are SUPER easy.


You'll start out by making the Chicken Romano.

You put the oil in a large pan and cook it about half way through until it starts to get brown. While the chicken is starting to cook I start to cut up the onion. It calls for 1 onion, but since I was making only two chicken breast I used a half. Once the chicken is starting to get brown remove it from the pan, set it aside, and drain.

Saute your onions, then add back the chicken,
 as well as the chili sauce and oregano.
Cover your pan.

Set your timer for 30 minutes.
Your chicken needs to simmer on low for at least 1/2 hour.


Meanwhile, start to boil water, then add your fettuccine.

While the pasta is cooking:
in a separate bowl add the cream, parsley,
 Parmesan cheese and mix it all together.
My mom puts the butter in a ceramic bowl(that she puts the pasta in) and puts it in the oven so the butter can melt and that way the bowl keeps the pasta warm while you're eating. Since it's summer time i just melt the butter in the microwave (so i don't have to turn on the oven) and pour it in the bowl. Then once your pasta is cooked, drain it & add to the bowl. Pour the Alfredo mixture over it and stir well.




then,

bon ap·pé·tit!!!

PS i really like to put a little of
the Romano sauce on top of my pasta.

let me know if you try it out!

 

Bevie’s Chicken Romano

Ingredients:


1-5 Lbs. boneless, skinless chicken breasts
1 Onion, halved and sliced
2 12-oz. bottles of Heinz chili sauce
2 tsp. Oregano
Parmesan Cheese


Directions:

1. Fry chicken in large cast-iron skillet with 4 T oil until lightly brown, drain.
2. Remove chicken from skillet, sauté onion, then put chicken back in skillet
3. Add chili sauce, oregano and salt & pepper to taste
4. simmer ½ hour or longer on low
5. Sprinkle generously with Parmesan

**Bev’s Notes** Serve with Fettuccine Alfredo!

Bevie’s Fettuccine Alfredo

Ingredients:
1 Box fettuccine – uncooked
1 Cube melted margarine (or butter)
1 C. Whipping cream
1 ½ C. Parmesan **Bev’s notes** Make sure it’s Kraft!
1 T. Fresh Parsley

Directions:

1. While pasta is cooking, melt butter **Bev’s Notes** Melt butter in large ceramic serving bowl in the oven, that way the bowl is heated!
2. Combine cooked pasta in butter
3. In separate bowl, combine whipping cream, Parmesan and parsley
4. Add mixture to pasta, combine and serve.





3 comments

Samantha said...

ok now i want some again.

Katie said...

Oh wow-- this looks amazing. I'm def gonna have to try it!!

Leezanna said...

Sounds delish - you know I will try this at some point. I'm hoping for a quiche blog sometime soon, as well. :)

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