Chicken Fettuccine in a Light Garlic Wine Sauce

I love it when I make dinner that my kids will eat without fussing.  It's even better when they beg me to make it every night.  This is one they love.  It's a simple recipe that's not a big deal to pull together on a busy weeknight or even serve for a casual dinner party.

Stay fresh with the ingredients, as always.  I stay away from pre~grated cheese and garlic in a jar.  It doesn't save that much time and the freshness really does make a noticeable difference.  If it's cold, like it is here in Chicago, and you don't want to bother with the grill, grab a grill pan for the chicken.  

16 ounces (1 lb) fettuccine
4 tablespoons olive oil
2 tablespoons minced garlic
1/2 cup minced red onion
12 medium button mushrooms, thinly sliced
1/2 cup white wine
1/2 cup chicken broth
2 large tomatoes, peeled, seeded and diced
12 fresh basil leaves, chopped
4 grilled chicken breasts, cut into strips
4 tablespoons butter
kosher salt and freshly ground black pepper to taste
1/2 cup Parmesan cheese, freshly grated~ plus more for garnish
sliced green onion for garnish

* For the chicken.  I simply use some olive oil and some Italian seasonings when I grill it.

Cook the fettuccine according to package directions.  While pasta is cooking, heat the olive oil in a large saute pan.  Add the garlic and saute for about 30 seconds.  Add the red onion and mushrooms and saute for about 2 minutes.  Add the wine and reduce by half, then add the chicken broth and reduce by half.  Add the tomato, basil, and the sliced grilled chicken.  Saute for 1 minute and add the butter to the pan.  Add the cooked, drained pasta to the pan and toss to coat.  Add salt and pepper to taste, and Parmesan cheese.  Garnish with more Parmesan cheese and green onion.

Ginger~Marinated Pork Loin Roast

My cute Grandma Raymer Doris, loved pork roast.  I think I have always liked it because she did.  She also loved brussels sprouts.  Hmm...I didn't find my love working out on that one.  

Pork roast is pretty hard to mess up.  I don't get stuck in a rut with it, and love trying different recipes.  I have one with a Mexican flare that is great!  I will post soon.  The marinade for this one really needs time.  It's easy to pull together the night before, you'll be glad you did.  The fresh ginger adds great flavor to the pork and the ginger ale in the marinade makes it fun for the kids to help make.  This recipe comes from Sandra Lee.

1 1/2 cups ginger ale
1/3 cup soy sauce
1/3 cup dry sherry
3 tablespoons honey
1/4 cup chopped fresh ginger
1 tablespoon minced fresh garlic
1 5~6 pound boneless center~cut pork loin roast
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper

In a large glass baking dish, stir together ginger ale, soy sauce, sherry, honey, ginger and garlic.  Pat pork roast dry with paper towels.  Place in baking dish, turning to coat with marinade.  Cover and refrigerate for 12 to 24 hours, turning occasionally.

Preheat oven to 350 degrees.  Place a wire rack in an aluminum foil~lined baking pan.  Remove meat from marinade, discarding marinade.  Pat roast dry with paper towels.  Sprinkle with salt and pepper on all sides.  Place on wire rack in prepared pan.

Bake for 1 hour or until a meat thermometer inserted in center of roast registers 155 degrees.  Let stand for 10 minutes before slicing.  Cooking time will depend on the size and thickness of your roast.