Since I am trying to put off my partnership taxation homework as long as possible (seriously I am beginning to loathe the term "capital accounts" and section 704 of the IRS code) I have decided to post one of my all time favorite things to make - Fettuccine Alfredo, but the thrifty girl way..
1 lb chicken breast tenders
3 tablespoons granulated garlic
1/2 cup Italian dressing
1 tablespoon steak seasoning
2 teaspoons sage
1 teaspoon salt + 2 teaspoons salt + 1 tablespoon salt
2 teaspoons pepper + 1 tablespoon pepper
3 cloves garlic finely chopped
1 teaspoon Emeril's essence
1 can evaporated milk
1/2 to 1 cup milk
1 cup Parmesan cheese
1 lb fettucdine noodles
2 tablespoons olive oil
1 tablespoon butter
2-3 tablespoons flour
First you need to marinade the chicken. The marinade consists of the granulated garlic, Italian dressing, sage, steak seasoning, 1 teaspoon of the salt, and 2 teaspoons of the pepper. Combine these ingredients in a gallon size food storage bag and add the chicken. Place in the fridge until ready to cook.
Preheat a tabletop grill or the outdoor grill. Fill a large saucepan with water and bring to a boil. In a large dutch oven or a large nonstick skillet saute the garlic in the butter and olive oil. When done add the flour to the mixture and cook for a couple of minutes. Turn heat down to medium low. Add the milk and evaporated milk. Add the essence, 2 teaspoons of the salt, and the remaining pepper. Allow to thicken while stirring constantly. Once the water comes to a boil add the remaining salt and the noodles. Cook about 10 minutes or until your desired level of doneness
Place the chicken on the grill and allow to cook as you finish the sauce. While the chicken cooks, add the cheese a little at a time to the sauce stirring constantly.
Once the noodles are done cooking, drain and add to the sauce mixture. Once the chicken has cooked slice and either mix in with the noodle sauce mixture or top individual servings with the sliced chicken.
Top with additional cheese and serve.