Our Favorite Recipe for Blacked Chicken with Sun Dried Tomatoes with Romano Cheese, Cream, and Butter Sauce Tossed Into Fettuccine Noodles
A couple of nights ago, we tried another recipe adapted from the famous Marcella Hazan Italian cookbook. It involved a cream and butter sauce, and was one of the original versions of Fettuccine Alfredo recipes brought to the United States.
In our case, we were experimenting with different flavors and combinations so we changed it by substituting a nice Romano cheese, to which we added sun dried tomatoes and blackened chicken strips.
Not only was this Fettuccine Alfredo inspired dish one of the easiest, fastest dinners we’ve ever tested, it tasted delicious. Even better: If your family had to worry about staying on a budget, it’s inexpensive – an entire prepared dinner cost less than $15 for something that would take $50+ if you were eating out at a restaurant.
This one is definitely worth trying if you are interested in cooking at home.
To add texture, flavor, and something extra to the pasta, we added sun dried tomatoes, prepared in a food processor, and large chunks of blacked chicken strips, which we then tossed with the pasta.
It’s quick. It’s easy. It’s delicious. This is a great recipe to have memorized so you can throw something together in under 15 minutes if you are using store bought pasta, or 30 minutes if you want to make the pasta by hand. As mentioned in the photo captions, if you substitute cheeses, you have a classic Alfredo sauce. You can play around with it and add ingredients to develop your own family’s special version based on what you like.