| Thomas Bartok
Nothing Brings Out the Soul in “Soul Food” than Chicken Alfredo You can do so much with food, image all of the food options in this world that have been created. Imagine all the foods you have ever tasted, and you can only pick one to call your “favorite.” Now why is your favorite food your favorite; how do you connect with your food? Is it perhaps by the taste? Because food is so much more than taste, as food is a way to stimulate our emotions and reactions within the body, and no other dish does this perfectly than chicken alfredo. After being able to try the dish, the preparation required for the dish, and being able to grow up continuing to eat this dish helps to prove how great chicken alfredo really is. You must first understand the sensations of eating the dish and what the consumption does to you. Being able to try this dish is a pleasure, as the taste and texture allow for you to feel great. The taste of chicken alfredo is special; you start by tasting the alfredo sauce, which is a combination of a miniscule saltiness but mixed with a slight taste of sweetness, but not the sweet sugary taste you get after eating a dessert. The sauce isn’t thick, in fact, as the sauce hits your tongue, the sauce soothes its way down to a thin but creamy texture along with its delightful taste. And of course, you can’t forget about the chicken and noodles. This combo of alfredo, penne pasta, and chicken is perfect. When your teeth start to sink into the noodle, the noodle almost instantly splits and is very soft in the mouth. The chicken is almost the same, but a little more tough to chew. Yet, after a couple of chomps, the chicken is broken down into pieces the same size as the noodle, and the complete mixture of alfredo, chicken, and pasta all work perfectly. You have the sauce that keeps everything saturated and there’s no worry about having to take drinks to help you swallow. The pasta is about as soft as the sauce so it’s easy to feel both the sauce and pasta blend together, and the chicken is easy to chew, it doesn’t require extra jaw strength nor is it hard on your teeth to bit down on. When combining simple ingredients, you get a perfect plate. Yet the taste is amazing, and is definitely something I recommend, it’s what it does to you that counts. For me, this dish has given me emotion. My mom told me, “Your favorite part is the sauce, you would dip a breadstick, crackers, etc., and you would sing while you ate it.” Eating this dish has allowed me to experience ebullience. The opportunity to eat the dish, put me in a cheerful mood as I persisted to sing while eating the dish. Yet, the taste will change your mood and emotion, the preparation of the food is just as satisfying. The preparation is just as important than how good it tastes. Chicken alfredo is an easy meal to create. My mother told me, “The meal is easy to make, it can be made in under 30 minutes. All you need is chicken, penne noodles, alfredo sauce, parmesan cheese, and salt and pepper.” Sometimes ingredients can be complicated, as there’s a list of steps you must follow to make sure that your dish tastes perfect, yet chicken alfredo is an easy combination of six simple ingredients. And there’s no specific way to present the dish, you can have everything just mixed together like so:
Also, some foods require a long time to prepare, as some foods require a couple of days just to become edible or acquire their full taste. Yet, a thirty minute time period is a short wait for what comes out. So, when I heard chicken alfredo was on the menu for dinner, it was simple to hang around the kitchen for 30 minutes and be ready to eat one of the best foods that is offered. This short time period allowed me to rejoice as I had an indication on how quick the meal will come out. When you’re hungry, you’re patience begins to diminish. Yet, ordering or having chicken alfredo for dinner, is always reassuring, knowing that you won’t feel starved whilst waiting for this dish. You’re able to understand patience and control as the time and preparation needed is very basic and understandable even at a young age; it’s a good starting point for what will come later in life. If you think thirty minutes is a long wait time, I’ve grown up eating this meal my entire life, time was never an issue. Growing up eating this dish hasn’t changed how I view it. I have always enjoyed this dish growing up. My mom said, “I’ve been making chicken alfredo since you could eat whole foods. And you still ask for it today.” Chicken alfredo has allowed for me to experience emotions as well as develop certain traits that have allowed me to succeed in numerous of activities. Chicken alfredo has allowed for me to grow and develop as a kid, as I was able to pick up on traits that eating the dish and preparing it gave me. Eating the dish allowed for me to experience joyful sensations that made me engage in cheerful activities like singing to myself, as the preparation allowed for me to understand that waiting isn’t a bad thing. Chicken alfredo has taught me that you must be you and that there’s no such thing as growing out of stuff you like, as my favorite food since I’ve been able to eat it, is chicken alfredo. Through the experience of eating the dish, the preparation, and being able to eat it all my life has given me a clear view on why this dish is the best. As this dish has taught me so much about emotions and sensations, and that’s why it’s my favorite food.
Recipe: Ingredients: Kosher salt 12 ounces fettuccine Olive oil, for tossing 12 ounces boneless, skinless chicken breast (about 2) Freshly ground black pepper 1 stick (8 tablespoons) unsalted butter 2 cups heavy cream 2 pinches freshly grated nutmeg 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
Directions: 1.) Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil. 2.) Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper. 3.) Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and fully cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl. 4.) Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm. 5.) Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls. (Food Network Kitchen. “Chicken Fettuccine Alfredo.” Food Network, Food Network, 28 Mar. 2016, www.foodnetwork.com/recipes/food-network-kitchen/chicken-fettuccine-alfredo-3364118.)
For The Taste Buds…
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