RECIPE — Is This Grocery Bill Just Average, Or Have You Completely Lost The Plot And Overspent?

The discovery of a new dish is more precious to humanity than the discovery of a new star. — Jean Anthelme Brillat-Savarin

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It seems like you’re completely lost in a sea of information and haven’t got a clue about what you want to cook. Let’s cut through the nonsense and get to the heart of the matter — a delicious recipe!

Now, let’s talk about something that actually matters. How about making a classic Chicken Alfredo Pasta? This dish is a perfect blend of creamy, savory, and comforting flavors that will leave your taste buds dancing with joy. So, put down the grocery bill and pay attention to what really matters — creating a fantastic meal.

Here’s what you’ll need:

Ingredients:

• 1 pound fettuccine pasta
• 2 tablespoons olive oil
• 4 boneless, skinless chicken breasts
• Salt and black pepper to taste
• 1 cup unsalted butter
• 2 cups heavy cream
• 2 cups grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground nutmeg
• Chopped fresh parsley for garnish

Instructions:

1. Start by boiling a large pot of salted water and cooking the fettuccine pasta according to the package instructions. Once cooked, drain the pasta and set it aside.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and black pepper, then add them to the hot skillet. Cook the chicken for about 6–7 minutes on each side, until golden brown and cooked through. Once ready, remove the chicken from the skillet and set it aside.
3. In the same skillet, melt the butter over medium heat. Pour in the heavy cream and bring the mixture to a simmer. Stir in the grated Parmesan cheese, garlic powder, and nutmeg. Continue to cook and stir until the sauce thickens and the cheese is fully melted.
4. Slice the cooked chicken breasts into thin strips and add them back to the skillet with the Alfredo sauce. Let the chicken simmer in the sauce for a couple of minutes to absorb the flavors.
5. Finally, add the cooked fettuccine to the skillet with the chicken and Alfredo sauce. Toss everything together until the pasta is well coated with the sauce.
6. Serve the Chicken Alfredo Pasta hot, garnished with chopped fresh parsley for a touch of color and freshness.

Wine Pairing: I would recommend pairing this indulgent Chicken Alfredo Pasta with a crisp, acidic white wine to balance out the richness of the dish. A classic Chardonnay from Sonoma-Cutrer would be a perfect match, offering notes of citrus and oak that complement the creamy sauce beautifully.

Now, stop worrying about the grocery bill and start cooking up a storm in the kitchen!

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Bon Appétit

If your grocery bill is within reason and you’ve managed to shop sensibly without burning a hole in your pocket, then well done. However, if you’ve gone off the deep end and spent a ludicrous amount on groceries, then you need a reality check.