Tour Of Italy Recipe
Sampler of Alfredo Pasta, Chicken Parmigiana, and Lasagna.
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Ingredients
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Alfredo Pasta
Chicken Parmigiana
Lasagna
Method
Alfredo Pasta
- 1
Cook the Fettuccine
In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
- 2
Make the Alfredo Sauce
In a large skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and bring to a simmer. Reduce heat and stir in the Parmesan cheese, salt, and black pepper until the cheese is melted and the sauce is smooth.
- 3
Chicken Parmigiana
- 4
Prepare the Chicken
Preheat the oven to 375°F (190°C). Season the chicken breasts with salt and black pepper. Dredge each breast in flour, dip in beaten eggs, and then coat with breadcrumbs mixed with 1/4 cup grated Parmesan cheese.
- 5
Fry the Chicken
In a large skillet, heat olive oil over medium heat. Fry the breaded chicken for about 4-5 minutes on each side until golden brown and cooked through. Remove and place on a baking sheet.
- 6
Add Sauce and Cheese
Top each chicken breast with marinara sauce and the remaining Parmesan cheese, followed by shredded mozzarella cheese. Bake in the preheated oven for about 20 minutes until the cheese is bubbly and golden.
Lasagna
- 7
Cook the Noodles
Preheat the oven to 375°F (190°C). Boil the lasagna noodles according to package instructions until al dente. Drain and set aside.
- 8
Prepare the Meat Sauce
In a skillet, brown the ground beef over medium heat. Drain excess fat. Add marinara sauce, salt, black pepper, and Italian seasoning. Simmer for 10 minutes.
- 9
Assemble the Lasagna
In a 9x13 inch baking dish, spread a layer of meat sauce, followed by a layer of noodles, a layer of ricotta cheese mixed with egg and Parmesan cheese, and a layer of mozzarella cheese. Repeat the layers, finishing with mozzarella on top.
- 10