I find myself rushing things along so eager for Spring, but then simultaneously wondering how this winter flew by with lightning speed. Call me nostalgic, but I think of all the winter foods I intended to make, and some I’ve forgotten to add into rotation. Chicken Fettuccine Alfredo is one. With the NCAA tournament excitement in town this week – it’s hard to think of much else. Maybe you’re attending a game and need to feed your family before a big game, or maybe you’re hosting a watch party. This week’s recipe is a quick, economical way to feed a crowd.
Soon enough we’ll be eating fresh veggies from the farmer’s market and not thinking a thing about heavier winter foods. We technically have one more week of official winter, let’s enjoy one last heavy meal together. I love a bowl of warm pasta as much as the next person, maybe even more since it’s a forbidden fruit for me. I have to get my pasta made from quinoa or garbanzo beans.
This week feels like yet another vacation with friends and family coming to stay at Hotel Rathbun. A cousin from Austin came in to enjoy a bit of family time for a few nights, and a friend from St. Louis is coming to hang, cook and be merry. The St. Louis friend is bringing her Greek dad along, so perhaps I’ll have an incredible Greek recipe to share next week. Has me daydreaming of the Greek islands, and the next vacation. No, my life isn’t all vacations, but one has to daydream to keep going, am I right?
Back to all these basketball games. Makes me so excited for so many reasons – so many people traveling here to watch the games, discovering how awesome this city we proudly call home really is and the jolt to our local businesses. I’ve always beamed with Wichita pride, but it seems in the past 5 years or so, we have so much more to be proud of – the arts have exploded here, more craft-style restaurants and coffee shops everywhere.
If you’re here for the tourney, I suggest you don’t miss these fine places: Old Mill Tasty Shop for proximity to the Arena and for killer green chili and chicken salad; Espresso To Go Go for an Iced VietAmericano; Little Lion Ice Cream for a scoop or two of one of their delicious frozen delicacies or irresistible waffles; Reverie for a hearty breakfast of Bangers & Mash and a Salted Caramel Latte to sip; of course a brew at Central Standard Brewery is always a good idea, too; and grab a taco or three at District Taqueria. These are just a few of some of my favorite local casual spots, and most of them are within walking distance of the Arena. Cheers to all the Kansas basketball teams – I’ll be cheering them all on, but yelling a bit louder for my Jayhawks than the others. Happy March Madness, all, and if you don’t have time for Chicken Alfredo this week, clip it for another one. It’s simple, only takes a few ingredients you likely already have and warms you right up.
Chicken Fettuccine Alfredo
1 pound boneless skinless chicken breasts, cut into 1-inch strips
½ cup (1 stick) plus 2 tablespoons unsalted butter, divided use
1 cup heavy cream
4 cloves garlic, peeled
2/3 cup grated Parmesan cheese, plus more for serving
2 teaspoons kosher salt
1 pound fettuccine
Chopped parsley, for garnish
Season chicken with garlic salt and pepper, to liking. In a nonstick skillet over medium-high heat, melt 2 tablespoons butter, then add chicken strips in batches if necessary, flipping until both sides are golden brown and chicken is cooked through.
Meanwhile in a separate pot, simmer garlic cloves in cream for 10 minutes.
Turn the heat up to medium-high and combine cream into a pan with chicken, removing garlic cloves. Stir in butter pieces, salt and Parmesan. Cook until melted.
In another pot, cook fettucine according to package instructions. Mix pasta and chicken alfredo together. Serve with Parmesan & a sprinkling of parsley.
*Photo credit: TheDaringGourmet.com