This was a bit of comfort food I kind of winged and kind of cheated on (who has time to make Alfredo sauce from scratch?). It was also a great recipe for what I like to call “cooking in spurts” – when I only have a few minutes here and there in the kitchen so I do little tasks throughout the day.
First I roasted 4 bone-in, skin-on chicken thighs. I set them in a glass baking dish and stuffed fresh sage and thyme under the skin. I dusted the tops with salt and pepper. Then I baked them at 350°F for about 45 minutes, until the skin was crispy and the juices ran clear.
Then I turned on the broiler and roasted 2 whole red peppers, turning them every 5 minutes or so, for about 20 minutes, until the skin was blackened. I let that cool for a while.
Then I came back and pulled the skin off and discarded the seeds and stem. Then I went away again.
Coming back in, I sliced up half a package of white mushrooms and sautéed them in butter and olive oil on medium heat until brown and starting to crisp. I removed them from the heat and went away again. I’m a busy person.
Then I decided to actually get on with the business of cooking dinner. So I diced up a sweet onion and chucked that in a large frying pan with some butter and olive oil.
I sautéed that on medium heat until the little onion pieces turned translucent, then I chucked in a few teaspoons minced garlic, as well as some salt and pepper.
While that was going on, I pulled apart the chicken thighs and shredded the meat with a fork. I saved some of the nice fatty juices that came out of them, to add flavour to the sauce. I also saved the little bits of herb I’d roasted under the skin.
As well, I diced the roasted peppers.
And brought a large pot of salted water to boil for the pasta. I used a four-cheese tortellini here, because I like how filling it is.
While the water was starting to get its boil on, I chucked the chicken (and reserved juices/herbs), peppers, and mushrooms into the pan with the onions and garlic.
Then I dumped in a jar of pre-made alfredo sauce. I always add a little bit of water to the empty jar and give it a swish to get everything left.
I stirred that for about 5 minutes at medium heat until everything started to bubble and smell amazing.
I reduced the heat to low while I cooked the pasta according to the package directions. I drained the pasta and dumped it into the pan with the sauce.
And then we ATE THE WHOLE THING. That’s a lie. We didn’t. Not all in one sitting, are you crazy? But I had seconds.