chicken, mushroom, spinach fettucine alfredo. . .
I’ve been taking different approaches to cooking so as to decrease the amount of meat we eat and to make cooking more convenient. Toward that end, I skillet cooked four chicken thighs yesterday morning, let them cool and froze them. I poured the chicken drippings into an a glass jar and set it in the fridge.
Today, I made a chicken, spinach and mushroom fettucine alfredo in these few steps. I cut up the chicken from one defrosted thigh, minus the skin. Stirred 2 minced cloves of garlic, a chopped shallot, olive oil and chicken. Added quartered fresh mushrooms and a half a batch of fresh spinach minus the stems. Stirred in the reserved chicken drippings and set it aside.
In a clean skillet, I melted 2 tablespoons of unsalted butter, added about 1/4 cup of flour and blended it in, 1/2 cup of half and half, still stirring and a cup of pasta water from the fettucine that was boiling alongside. Added the chicken,mushroom,spinach saute to the alfredo sauce, a third of a package of mozzarella cheese, and the drained fettucine noodles mixing well.
Divided into two aluminum baking pans and grated a lot of parmesan cheese on top. One of our elderly neighbors is coming home from the hospital so one casserole will go down to them along with some baked crescent rolls. A light Boston lettuce salad with honey/lemon dressing will complete our supper tonight. I made Katharine Hepburn’s brownies yesterday and there are still some left for dessert