Maggiano's Improved

Maggiano's has this awesome deal where when you order one of their classic pastas, you get to pick another one complimentary to take home. When Ray was visiting, Cam and I met him for dinner there. Cam and I split the Four Cheese Raviolis and chose Spaghetti and Meat Sauce with a Meatball to take home. Ray also ordered the ravioli, but he did not want to take home his second pasta, so we took the Fettuccine Alfredo for ourselves. This worked out great because Cam and I had the spaghetti for lunch the following day, and then had the fettuccine in the fridge until later in the week. When we've done this in the past, I supplemented the pasta with other things to make it a more well rounded meal. Cam loved it, so that's what I did again when it was time to prepare the pasta.

Before

After

Grocery List:

• 1 order Maggiano's Fettuccine Alfredo
• 2 chicken breasts
• 8 oz package sliced mushrooms
• 1 Tbs butter
• 1-2 Tbs olive oil
• 1 cucumber
• Grape tomatoes
• Rice vinegar
• Salt
• Pepper

My Methods:

First, I browned the chicken in some butter and olive oil. I think I added some salt to the chicken as it was cooking.

Once the chicken was mostly cooked through, I added sliced mushrooms to the pan.

The last step for the pasta was to add the fettuccine. It comes out of the take out container in a solid block, so I added some water and a splash of white wine (nothing fancy, just something that I had sitting in the fridge) to help loosen it up. Finally I seasoned with salt and pepper.

Since we'd already had a lot of pasta this week, I wanted to have something light and colorful on the side, so I peeled and sliced one cucumber and threw in some grape tomatoes. I seasoned with pepper and topped it off with some rice vinegar.