Tuesday, August 16, 2016

Sacrifice


You know how moms will sacrifice anything for their children? Sure, we would jump in front of a bullet or a moving train for them.  But sometimes it's the little things.  Like sneaking a little cash to them for a snack or giving them an extra piece of candy.  Or not getting to go on date night because they're sick.  Well, I got a flat screen TV for our bedroom for Christmas.  We really haven't watched it a whole lot.  I tend to not want to get rid of things we will use "in the future."  But we just bought our son a pickup truck, and it's older and didn't have a great stereo in it.  My husband texted me and asked if he could sell it to replace the stereo.  I immediately answered "YES!"  You see, the real sacrifice I'm making here is time for the two of them to go outside, tinker on a project, and spend time together.  What better thing is there than a father and son bonding.

I have had to drag them in the house, though, come dinnertime.  This particular pasta dish has a rather long name and more than a few ingredients, but I'll give you some shortcuts.  This is Roasted Broccoli & Chicken Alfredo with a Pistachio Crumble.  Sounds complicated, but it tastes fantastic!  Now, I included roasted red onions in this recipe. My son picked them out.  My daughter wasn't here to eat it. My husband loved them, but I felt they were too strong for the dish.  But the star here is the roasted broccoli and the pistachio crumble.  If you're a fan of either, you're going to love this.  Enjoy!

ROASTED BROCCOLI & CHICKEN ALFREDO WITH PISTACHIO CRUMBLE
FOR THE CHICKEN:
2 large boneless, skinless chicken breasts
Seasoned salt (like Lawry's)
Garlic powder
Black pepper

FOR THE ROASTED VEGGIES:
About 4 C fresh broccoli florets
1/2 small red onion, chopped
2 cloves garlic, chopped
Olive oil
Salt & pepper

FOR THE CRUMBLE:
1 C shelled and chopped pistachios
1/2 C panko breadcrumbs
1/2 C grated Parmesan cheese
2 T butter

FOR THE SAUCE:
1 stick butter
1 pint heavy cream
2 teaspoons garlic powder
1 teaspoon black pepper
5 ounces shredded Parmesan cheese

1 lb fettuccine noodles

NOTES:  You can substitute a rotisserie chicken for cooking your own.  Just pull the meat off and shred it and set it aside. You can also substitute store-bought Alfredo sauce.  You will need about 2 C of sauce.  Like I said above, the onion was a bit much bite for this creamy sauce, so you can leave it out if you like.

Preheat the oven to 425 degrees.  Cook the pasta according to directions.  Sprinkle the chicken breasts on both sides with some seasoned salt, garlic powder, and black pepper.  Put the chicken on a sheet pan.  Cook it for 20 minutes and flip it over.  Continue cooking 15-30 minutes longer OR until a thermometer inserted in the center registers at 165.  Let the chicken rest covered for about 8 minutes.

Meanwhile, spread the broccoli, garlic, and onions out on a sheet pan.  Drizzle the veggies with olive oil and season them with salt and pepper.  Mix them around with your hands and spread in a single layer.  Cook the veggies for about 20-25 minutes or until the broccoli starts to brown and all the veggies are soft.

For the sauce, melt the butter in a saucepan.  Add in the heavy cream, garlic powder, and pepper.  Bring it to a slight boil.  Turn the heat off or reduce it to low.  Whisk in the Parmesan cheese in small handfuls and keep whisking until smooth.

For the crumble, melt the butter in a small skillet.  Add in the breadcrumbs and pistachios.  Cook, stirring constantly, for about 5 minutes.  Remove it from the heat and place it in a bowl.  Stir in the Parmesan cheese.

Drain the pasta and chop the chicken.  Stir the veggies, sauce, and chicken into the fettuccine.  Serve the pasta with spoonfuls of the crumble over the top.

Adapted from Barilla

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