Thursday, December 2, 2010

Fettuccine with Chicken and Vegetables

As I had promised some time back, I will be blogging on quick, inexpensive meals for you to serve your family while saving on your grocery bill.  I will be bringing you great recipes as well as tips for cutting down that shocking bill at the supermarket.

Food prices in America keep going up, and for the family whose schedule is already filled, it is increasingly difficult to make easy meals that are also inexpensive. Remembering a few ideas, however, can help keep costs down.

.Plan Smart

When planning the menu for the week, spend time working down the cost. Don't buy expensive meats or vegetables unless they are essential. Scour local grocery ads for specials on meat, fish and produce. Curtis Stone of TLC's Take Home Chef suggests trying new meals in accordance with what is on sale. See what fish or beef is cheap this week at the meat counter; if you have never prepared it before, ask the butcher for advice. You also may find easy recipes in your favorite cookbooks for kinds of meat that are new to you.


Fettuccine with Chicken and Vegetables


1 package fettuccine

2 cups small fresh broccoli florets

1/3 cup Italian dressing

1 lb uncooked chicken breast strips for stir-fry

1 medium red onion, cut into thin wedges

1/4 teaspoon garlic-pepper blend

1/2 cup sliced drained roasted red bell peppers (from 7-oz jar)

Shredded Parmesan cheese, if desired


1.Cook and drain fettuccine and broccoli as directed on fettuccine package. Toss with 2 tablespoons of the dressing. Cover to keep warm.

2.Meanwhile, spray 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken and onion to skillet; sprinkle with garlic-pepper blend. Cook 4 to 6 minutes, stirring occasionally, until chicken is no longer pink in center.

3.Stir bell peppers and remaining dressing into chicken mixture. Cook 2 to 3 minutes, stirring occasionally, until warm. Serve chicken mixture over fettuccine and broccoli. Serve with cheese.

Omit the broccoli, and add 4 cups fresh baby spinach leaves after warming the roasted peppers and dressing in step 3.  Cook 1 to 2 minutes or just until the spinach wilts.

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