Chicken Fettuccini

With my husband's current interest in making homemade pasta, we decided to have some fettuccine.  It may sound intimidating, but it's really not that hard.

First you make the pasta itself.  Take 2 cups of flour, a tbs of basil, and a 1/4 tsp of salt.  Mix these dry ingredients together.  Next, mix the wet ingredients.  This includes 2 eggs, 1/3 cup of water, and a half tsp of oil.  When both the wet and dry ingredients are mixed thoroughly, mix them together.  When the ingredients are all mixed together, cover the dough and let it rest for 10 minutes.

After the dough has rested, split it into four equal parts, and roll each part out into a 12x12 inch square.

  At this point you can cut the pasta into whatever you want.  My husband has made fettuccine, bow ties, and ravioli.  Either cook the pasta in boiling water then, or let it dry to store it in the fridge (to be used in the next couple of days) or in the freezer (for storage up to several months).

For the rest of the meal, cut some boneless skinless chicken breast into strips.  Place some oil in a skillet and heat it up.  Add some salt, pepper, and Italian seasoning to the skillet, and place the chicken breasts in to cook.  Cook them until they are cooked all the way through.

 

When the chicken is cooked, add some Alfredo sauce (we just used the plainest Alfredo sauce from the store.)  I added some more seasonings to get the flavor I wanted.  

  
 As the sauce continues to cook (set it to a low heat), place the pasta in a pot of boiling water.  Cook for 5-6 minutes or until the pasta is limp.  Drain the pasta.

  
Then, pour the Alfredo sauce, with the chicken, on top of the noodles.  Enjoy!