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Nov 13, 2018







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 Chicken Alfredo with Spinach

 
2 chicken breasts, grilled or sautéed and sliced (don’t use your oven or stove this hot summer!)
Fettuccine, enough for your party, cooked
 
Alfredo Sauce, adapted from Pioneer Woman
3 cups baby spinach
¼ cup chopped flat-leaf parsley
1 stick butter
1 cup heavy cream
2 cups grated Parmesan
Salt and pepper, to taste
Pasta cooking water, as needed
 
In pot, warm butter and cream, stirring continuously. Season with salt and pepper and add Parmesan. Mix in parsley and spinach, until gently wilted, adding a splash of the pasta water. Serve over pasta, top with chicken.




Italian Parsley
Perishables

07/17/14
By Allison Willson Dudas



 My herb garden is in full force right now. My herbs are growing and enjoying all the sunshine and bouts of rain we’ve been having. While I have a variety of herbs, my flat-leaf parsley seems to be flourishing the most. Parsley, unlike basil, is a biennial plant and will return for a second year. Even though it comes back, it won’t produce as many of its tasty leaves and instead flowers. Pinching back the flowers will help the parsley produce more leaves, just like basil.

Parsley comes in two major varieties: flat and curly. I chose to plant flat, Italian parsley because I prefer its taste and it’s supposedly easier to grow. According to Self magazine’s online nutrition database, parsley is swimming with vitamins A and C. It can be used as a garnish but, since it’s so delicious and nutritious, it’s best as a real, bona fide ingredient! As evidenced by its name, its presence is common in many Italian dishes. Check out my recipe below and enjoy! 
— Allison Willson Dudas
As seen in the July 17, 2014 issue of the Hippo.





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