Tonight I wanted to use fresh rosemary from my garden to make a delicious dinner, so I did! Tonight I made a rosemary garlic fettuccine alfredo with chicken cooked in my rosemary and garlic infused oil. Sounds delicious doesn't it? I seasoned the chicken breast with salt and pepper then sauteed it in my rosemary infused garlic oil (you could use regular olive oil if you don't have any). I browned both sides then cooked in the oven at 350 degrees for 25 minutes.
While the chicken was cooking I started the alfredo and fettuccine. I used a small amount oil in a new skillet and quickly cooked minced garlic and the fresh rosemary on medium heat, then turned the heat down to medium low and added a pint of heavy cream. I whisked that around for a few minutes while it heated up then added a stick of butter and whisked around until melted. Once the butter melted all the way I added fresh ground pepper and about a cup of fresh parmigiana cheese and whisked until melted. Its very important to keep the heat on medium low so the sauce does not separate.
Once the sauce was ready I added the fettuccine noodles straight into the sauce and stirred until incorporated. Then I pulled the chicken from the oven and sliced it up to on top of the fettuccine alfredo and paired it with some delicious sweet bread from Market Street. Then of course a Landon Winery's Chardonnay. Easy homemade meal, hope it can be reused. Enjoy Folks!
