Long time...Recipe: Light Fettuccini Alfredo

Blogging fail. Since my computer being broken I have been hyper focused on getting my applications re-rolling (as I am discovering there truly is a never ending list of places to apply, given the application takes an hour on average) and getting my computer back to where it was before in terms of preferences and bookmarks and such. Also, subbing is of course a never ending adventure where at the end of most days I shake my head and realize exactly why so few certified teachers without contract jobs are subbing. It is rough work, so far almost as rough as actual teaching, because the pros and cons are so different. I have been exhausted, and taking a day here and there for more stomach trouble which I turn into an application day.

But, I am making good progress and have relooked at DOZENS of recipes I went back to hunt for to restore my to-make list from before. Last night I made this slightly unconventional Light Fettuccini Alfredo recipe from Laura In the Kitchen. She is one of my favorite YouTubers for food, beauty, and to watch vlogs for, which is rare. Don't let the amateurish website with terribly placed ads fool you, she is very good and also has a Food Network show I have yet to see, and a cookbook coming out this fall that I have already pre-ordered. I always find it strange when established brands have websites that look cheap or thrown together, given how easy it can be to find someone to design a site that is attractive, professional, and functional. That being said, I care about her food, not the site, and things are pretty easy to find on there. I tend to only go to the site to search a specific recipe for measurements, I subscribe to her YouTube channel and watch those for my primary instructions. I like that her videos are so easy to follow, as it REALLY helps me to be able to see step by step what things are supposed to look like.

I found this recipe to be easy to follow, very tasty, and pretty darn similar to an alfredo, despite the fact that it isn't made with heavy cream. It also only took me fifteen minutes to make, which is downright miraculous. After a day of teaching, I need things that can be made in a jiffy. It wasn't as creamy when I reheated leftovers, as the pasta absorbed the sauce a lot, but it tasted the same.

Ground chicken was a bit of an odd texture, given that traditionally cut up chicken breast is used, but the flavor was the same, and it did bulk up the dish a lot more. I was concerned I had not added enough flour, but it all worked out in the end.

I have been trying to use up my chicken bouillon cubes, so I used that to make the chicken stock, so I didn't season the chicken with salt when I browned it, and it worked out great.

I was concerned it wouldn't thicken up enough, so I let mine simmer a few minutes longer. My concerns were unfounded, as I underestimated the thickness of the cream cheese. Still had the same great taste, was a bit less saucy because the thicker sauce stuck to the noodles tighter.

I actually used Trader Joe's Garlic Basil Linguine because silly me forgot to buy fettuccini when I went to the store to get cream cheese and parmesan. Good parmesan really does taste better.

Added in the parsley, and that was all it took.

Seriously, fifteen minutes or less to make. Plenty of leftovers, so I would consider making half batches to keep things more reasonable for just me and remaking more fresh the next day so I could keep it saucy, but it was tasty reheated as well.

I am a hair behind schedule with all the sickness and stuff with my goal of cooking 50 new dishes this year, but that's ok. I am not on a schedule. 11 down, 39 more to go, and hopefully two more this week.