Fettuccine Alfredo with Veggies and Grilled Chicken (and Carrot Cake with Cream Cheese Icing for Dessert)
Image by Catherine Roscoe Barr
Whip up a complete meal: pasta with chicken and veggies and fresh carrot cake
You'll prove yourself to be a dinner superstar when you whip up this delicious fettuccine alfredo recipe in no time at all – and cement your superstardom with the best carrot cake – hands-down – in the world
A recent conversation with one of my girlfriends about the upcoming Italian feast we're planning got me craving fresh pasta. I stopped short of making it from scratch and picked some up from the deli section of my local grocer.
For the inspiration behind the recipe, I turned to my trustiest old cookbook, The Complete Canadian Living Cookbook.
The pasta was delicious and very easy to make, only taking a few minutes in a pot of boiling water.
Unfortunately I didn't sequence the timing of each part of the dish very well and the noodles were ready long before the vegetables and chicken.
They looked like a clumpy tangle of noodles but still tasted declicious, and now I know for next time to prepare them last.
The rest of the meal was incredibly easy too: strips of seasoned chicken cooked on the electric grill, a bag of frozen mixed veggies quickly tossed in the wok, an easy sauce, and the finished product sprinkled with fresh parsley.
And what pasta dish would be complete without a tasty wine? I chose a beautiful, crisp Sauv Blanc from New Zealand's Flying Kiwi winery.
And what meal would be complete without a delectable dessert? I am not exagerating when I say this is the absolute best carrot cake in the world – also from my trusty Canadian Living cookbook.
It's rich and moist, and the cream cheese icing is the perfect topper. I use half the amount of icing sugar that the recipe calls for so it's not too sweet.
I usually divvy up the batter to make two round cakes and a tray of muffins. That way I can make two cakes (or an impressive two-tier cake) for guests and have leftover muffins that I can freeze and have for my afternoon snacks for weeks to come.
Fettuccine Alfredo with Fresh Pasta and Grilled Chicken
- 3 chicken breasts, sliced into strips
- 3 tbsp peppercorn ranch dressing
- 375g fettuccine (or 1 package fresh fettuccine)
- 1 cup whipping cream
- 1/4 cup butter
- 1 cup Parmesan cheese, grated
- 1/2 tsp salt
- 1/4 tsp pepper
- pinch nutmeg
- 1 bag mixed frozen vegetables
- 1 tsp vegetable oil
- 1/2 cup parsley, finely chopped
- Combine chicken and dressing in resealable bag and let marinate for 2 to 24 hours.
- Cook chicken on electric grill, 15 to 20 minutes, turning halfway through.
- In a large pot, cook noodles according to package instructions (save this step for last if you're using fresh pasta).
- Heat oil in wok over medium-high heat.
- Stir fry vegetables until just cooked.
- In a medium saucepan over medium heat, bring cream and butter just to boil. Reduce heat to low, stir in Parmesan, salt, pepper and nutmeg, and cook for 1 to 2 minutes.
- Combine noodles, sauce and vegetables and top with chicken and parsley.
Carrot Cake with Cream Cheese Icing
Get creative with the baking containers you use for this recipe. I usually make two cakes (see image above) and a tray of mufifns. This time I made adorable mini square cakes (see image at bottom) with my new mini square baking tray.
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp nutmeg
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 3 eggs
- 3/4 cup vegetable oil
- 1 tsp vanilla
- 2 cups carrots, grated
- 1 cup canned, crushed pineapple, drained
- 1/2 cup pecans, chopped
- 1 250g package cream cheese, softened
- 1/4 cup butter, softened
- 1/2 tsp vanilla
- 1 cup icing sugar (I use 1/2 cup)
- Preheat oven to 350F and grease cake pans and muffin tray.
- In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg.
- In separate bowl, beat together sugars, eggs, oil and vanilla until smooth.
- Pour wet mixture over dry and stir just until moistened.
- Stir in carrots, pineapple and pecans.
- Spread into prepared pans.
- Bake cakes for about 30 minutes and muffins for about 20 minutes, or until cake tester inserted into centre comes out clean.
- Let cool in pan on rack for 5 to 10 minutes and then transfer from pan to rack.
- Spread with icing just before consuming.
- In a medium bowl, beat cream cheese with butter until smooth.
- Beat in vanilla.
- Beat in icing sugar, one-third at a time, until smooth.