The Survival Podcast Forum

Survivalism & Self Sufficiency Topics => Food Preps => The Recipe Board => Topic started by: Morning Sunshine on December 10, 2010, 07:28:14 AM

Title: lemon rosemary chicken and fettucini alfredo
Post by: Morning Sunshine on December 10, 2010, 07:28:14 AM
2-3 chicken breasts
2 T EVOO
1 T rosemary
4 (or more) preserved lemon wedges (http://thesurvivalpodcast.com/forum/index.php?topic=22990.0 (http://thesurvivalpodcast.com/forum/index.php?topic=22990.0))
1/4 c chicken stock/broth
1/4 c lemon juice
1/4 t salt

1/4 c butter, sliced thin
1/2 Parmesan cheese
1/2 lb fettuccine or angel hair pasta
-------------------------------------------------------
thinly slice lemons in two directions to make small pieces. you want them small enough that they are bites of flavor with your chicken, but they do not have to be minced.
heat oil in a saute/frying pan.  add rosemary and lemon, let it cook just a few minutes.
cut raw chicken into small bite-size pieces, and add to pan.  Cover until chicken is cooked most of the way through, then uncover and let the juices cook down.  Now de-glaze the pan with your lemon juice and broth.  scrape the bottom with a spoon to get all that yummy goodness off the bottom and onto your chicken.

meanwhile cook your pasta.  have your butter and cheese ready to go.  drain your pasta and leave in the pan.  add your butter and stir to melt quickly and coat your noodles - your pasta needs to be hot for the next step.  Add the cheese a little at a time and stir vigorously to prevent clumping.

serve the pasta and add a helping of chicken on top.  try not to injure anyone or start lasting fights over who gets the most lemon bits on their plates.


***********

notes - I have never actually measured any of this.  Since this is my recipe, I have always just thrown in lemon or cheese or whatever until I think it looks right.  I am going on memory here of about how much I use.  If you think it needs more of something, add it.  Next time I make it, I will try to use this and see if I need to adjust anything.
Title: Re: lemon rosemary chicken and fettucini alfredo
Post by: joeinwv on December 10, 2010, 11:41:18 AM
2 items I would recommend adding to your base recipe - capers and mushrooms (crimini).

Sounds really good!

Preserved lemons are also great cooked with whole birds - I like to use lots of capers, good olives and bay leaves. If you own a tandoori style cooking dish - have at it.
Title: Re: lemon rosemary chicken and fettucini alfredo
Post by: Morning Sunshine on December 11, 2010, 05:51:14 PM
I can see those being a tasty addition.  just not one that my hubby would ever touch!   :D
Title: Re: lemon rosemary chicken and fettucini alfredo
Post by: TwoBluesMama on December 22, 2010, 05:49:18 AM
Mmmm - thanks for the recipe.  I will definitely give this one a try!
Title: Re: lemon rosemary chicken and fettucini alfredo
Post by: LvsChant on January 04, 2011, 07:29:11 AM
+1 MS... I love finding creative ways to use dehydrated foods... this looks like a keeper!
Title: Re: lemon rosemary chicken and fettucini alfredo
Post by: OKGranny on January 04, 2011, 02:23:11 PM
I don't care much for rosemary (yeah I know that's probably heresy but my Mom burned me out on it) so I kind of skipped over this recipe till yesterday when it dawned on me that I could substitute sage or thyme for the rosemary. I used whole leaf sage just kind of gently crushed and it was delicious.
Title: Re: lemon rosemary chicken and fettucini alfredo
Post by: Morning Sunshine on January 04, 2011, 07:16:17 PM
LOL!  I am glad you like it.  hubby does not like sage.  took me a while to figure out that sage was the "I don't like this" dish, but once I did, and started substituting other herbs - usually rosemary!  LOL - he liked those same dishes.
Title: Re: lemon rosemary chicken and fettucini alfredo
Post by: OKGranny on January 05, 2011, 12:44:08 AM
I used to love rosemary but we had a huge rosemary bush in the yard when I was a teenager and Mom was crazy about it so she was always running out to snip some and add it to most anything and at some point or another I just went past my rosemary limit. Now I try to be careful because I have the same tendency she did, if I like something I want it in everything. I change out my herbs and spices often and I add my beloved hot peppers mostly at the table.