So here is another pasta creation Jeff and I made with a twist on the classic Fettuccine Alfredo. It takes some multitasking, but it sure is worth it in the end! If you're not a fan of veggies, or have kids who won't eat them, here is a way to cover them in alfredo sauce and get those in your diet. Also, as usual, I used whole wheat linguine.
Linguine Alfredo with Chicken and Veggies
1 whole boneless skinless chicken breast
1 lb whole wheat linguine noodles
1 c broccoli florets
1 c packed fresh spinach
1/2 c mushrooms
3 tbsp butter
3 tbsp flour
2 c milk
1/2 c Parmesan cheese
Grill or saute chicken with a bit of olive oil. Before cooking, season to your taste (I used seasoned salt, pepper, and a bit of Cajun seasoning). Set chicken aside once fully cooked. Cook pasta to pkg directions. While pasta is cooking, start sauce by melting butter in a saucepan or skillet. Add mushrooms to saute. Add flour to mushrooms and butter, and stir to coat and create roux. Add milk, and whisk together til it thickens over medium heat. Add parmesan cheese and stir til well combined and smooth. Add spinach and stir, it will wilt into sauce (probably want to switch to a spoon for this, it might get caught in the tines of the whisk). Simnmer while you wait for pasta to finish cooking, and steam the broccoli til bright green, then drain. Drain pasta, and in a large bowl combine pasta, broccoli, chicken, and sauce (you'll have to toss it together). Serve with salad, or garlic bread or just by itself.
*NOTE: when steaming veggies, you'll need some time of strainer or steamer basket, and only about an inch to a half inch of water. Place veggies in basket, place basket in a pot with the water in the bottom, then place over high heat. Usually only takes 5-10 minutes til the broccoli is bright green. Don't overcook it because it starts to loose its vitamins and things, and doesn't taste good. Should be about the color of bright green grass.