Saturday, May 10, 2008

saturday night chicken

This was the first meal I ever cooked for Ginger and has become one of the rituals of our marriage.

1 pound boneless chicken breast, cut in thin strips
olive oil
Goya Adobo seasoning (con pimento)
Tony Chachere's Creole Seasoning
1 pound fettuccine
alfredo sauce
Put a big pot of water on the stove to boil for the pasta. If you are using dry pasta, it will take longer to cook than fresh. Time it so the pasta finishes with the chicken and the alfredo sauce.

Put the chicken strips in a bowl and toss with the two seasonings. I use equal parts of both. We like it hot, so I use a good bit. Experiment to your own taste. You can also add more as you are cooking.

Get a saute pan good and hot and then add olive oil. When the oil is hot, but not smoking, add the chicken and cook until they are cooked through and a little crispy.

Drain the pasta and put in a large bowl. Pour alfredo sauce over pasta and toss. Put pasta on the plate and the chicken on top. Open a nice bottle of wine and feel the love.