odds and ends

When I have little bits of various cheeses hanging about in the fridge – this is the sort of thing I make.

Chicken Alfredo Fusilli

2 boneless skinless chicken breasts
Salt and freshly ground black pepper
1 tablespoon Italian seasoning
2 tablespoons unsalted butter, divided
1 tablespoon olive oil
2 garlic cloves, peeled and minced
2 cups quartered small tomatoes
1/4 cup dry white wine
1 cup fat-free half-and-half
1  1/2 cups blend of grated cheeses; such as Asiago, Parmesan, and Fontina
1 pound cooked fusilli pasta

One at a time, between two sheets of plastic wrap, pound each chicken breast evenly with a flat meat pounder.

Season all sides of the breast with the Italian seasoning and salt and pepper.

Heat 1 tablespoon of the butter and the olive oil in a large skillet over medium-high heat, until the butter is melted.

Add the seasoned chicken breasts to the pan, and sear on one side, until nicely browned about 4 minutes. Flip chicken and sear the other side until nicely browned about another 3 to 4 minutes.  Remove chicken to a plate and allow to rest for at least 5 minutes before cutting into bite-size strips.

Immediately after the chicken is removed, pour the dry white wine into the skillet to deglaze the pan—whisking the brown bits off the bottom of the pan.

Add the garlic and tomatoes to the pan and sauté to soften, stirring occasionally for about 2 minutes.

Reduce heat to medium-low and pour the half-and-half into the pan, stirring constantly for 1 minute.

Add the remaining tablespoon of butter, and let come to a simmer. Continue stirring the mixture for about 4 minutes. It will reduce slightly.

Remove from heat. Add the grated cheeses to the cream sauce. Stir constantly until all the cheese has melted, and the sauce is smooth. Taste and adjust seasonings

Add the cooked pasta and sliced chicken to the pan. Toss until well combined. Turn into a large serving bowl.

Serves 4 to 6