Fettuccine Alfredo and Sauteed Vegetables

I think the first time I ever had pasta with cream sauce, big rube that I am, was at one of Orville Weale's music festivals right across the WV-PA line in southwestern Pennsylvania. We were working as "security" at the venue, held at a farm now bisected by a toll road, and one of the food vendors was selling some form of Fettuccine Alfredo. I kept seeing satisfied people walking away from their stand, so I bought my dinner from those nice people--I seem to remember a French accent--and it was quite good, as cream sauces and pasta perfectly complemented my mood and that outdoor environment. That's about all I remember about the festival besides a "haunted house" we were to keep people away from. Oh, and a trunkload full of punks that Orville busted as they emerged right in front of him.

Anyway, Harris Teeter was selling boxes of fettuccine and linguine at a price of five boxes for five dollars, so I suppose that is from where the idea to make alfredo emerged. I also had in my cupboard a container of sliced cremini mushrooms (Janet said she's tired of mushrooms), four chicken thighs, some freshly grated ParmReg, two orange peppers bought at a discount, some carrots, half of a large onion, and some Pasta Sprinkle, which goes into a good three-fourths of everything I make.

I diced the onion, the peppers, and the carrots finely and began sauteeing the items in a little olive oil, Salt and Pepper. As they cooked, I added the aforementioned Pasta Sprinkle. I allowed the veg to cook until they softened mostly, and then I added my broccoli, which I fully intended to keep firm. Stir, stir, stir.
Earlier, I boiled water for my fettuccine, and it was cooking along nicely. I also seasoned the thighs and placed them in the oven. When the thighs were nearly finished cooking, I added some of their rendered fat to the vegetables, adding more flavor flav to the dish.

I also added a large pat of butter and a Glug of Chardonnay. That cooked awhile to release the alcohol, and now I am just about ready to assemble the dish and eat my supper. Cooking has to be the best hobby in the world. The rewards are immediate and lasting. It is a hobby that can be shared, and that is a good thing, since everyone I've ever met likes to eat good food.

Anyhoo, into my smaller pan, I added a fair amount of the vegetable mix and poured the heavy cream atop (this dish is high on the calories, but full of vegetables, so a good yin-yang is achieved) along with a handful of fresh ParmReg and cracked black pepper. Smells very good. Usually I try to wait until the wife gets home from work to eat dinner, but not today. I did not care to wait any longer. I tore the meat from one of the thighs and placed it into the cream and veg sauce. Dogs and I are salivating now, so I treated them to a little chicken skin.

So now all that's left is dishes. Cooking and dirty dishes equal a good yin-yang, also.