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"Marry Me" Chicken Is So Irresistible, It Just Might Get You A Proposal

451K views · 3.2K reactions | Easy Chicken Alfredo Pasta | Easy Chicken Alfredo Pasta Charles and Kim make a yummy homemade dish using simple ingredients. | By Charles Parks | Okay, we've got a pound of chicken tenders here. We're going to fry up. Alright, that looks good and cooked. Okay. Now, you're going to take two teaspoons of garlic cloves. Mm hmm. Cooking in here. And let that garlic cook for about 2 minutes. Okay, now I've got two cups of chicken broth and I'm going to pour in here. We gotta bring that to a bowl. Okay, brought it to a boil. Now, we're going to add in a box of fettuccine pasta. We haven't cooked it. It's going to cook in here. We'll see if it does. What you're going to do now is just going to push it down in there. Put the lid on and return it to low and do this for 15 minutes. Ooh them nudes look they look they're done. Okay now we're going to stir in two cups of heavy whipping cream. Love that. Oh don't you know that's going to be good. Mhm. Nice and cream creamy. Okay and then you're going to stir in two cups of Parmesan cheese. Okay. Oh bye. Just kind of mix it all up. Your chicken and fettuccine. And then you're just going to let it simmer on low. Put your lid back in and it's pretty much done. Okay. And we'll have our taste tester taste it and see how it tastes likes. Let all the cheese get good and melted and the heavy whipping cream work its magic. Okay. That looks so smooth and creamy. Okay it's done. Now we just need our we'll let it cool and let our taste tester dip in there. Yes. It's look yummy. You might want to eat it while it's hot. Not why it's hot. Yeah. Too hot right now or? No, I don't know. Let's try it. Alright, we're going to try this thing but before that. These are our recipe right here. One pot chicken Alfredo pasta. Okay, I'm going to give him a chicken tender. I have a fork. He's got a she's got a fork for you. I'll make you nice. And this is homemade Alfredo sauce. Yes, we didn't buy no jar for these. No jar. Nothing. That that chicken's is a Yeah. Tender. Whoo. Tendier. Warm. Ow. Dang. Well, you're touching it with your finger. You gotta touch it with your mouth. He's trying to get the chicken and the fettuccine. I'd blow on it for a second, Tyler. That might be hot. But I think it'd be better if you eat it when it's warm, you know, hot, not warm. Yeah. I can't see your face. Let me see that face. Wow. That's pretty good. I give it like an eight and a half. Eight and a half? Well that must be real good. I think I'll get me a few noodles.

Ina Garten's Penne Arrabiata Recipe 🧄🍝 | Barefoot Contessa | Ina Garten | Ina Garten's Penne Arrabiata has an UNBELIEVABLE amount of garlic (24 cloves!) 🧄🍝 #BarefootContessa | By Food Network UK | I'm making penne Arrabiata. Arrabiata sauce is really kind of a classic Italian pasta sauce made with tomatoes. Mine has an unbelievable amount of garlic in it which I'm going to cook very slowly in olive oil. It's going to be really sweet and delicious. So, nobody wants to peel twenty-four cloves of garlic. So, what I do is I blanch them in pot of boiling water just for about 15 seconds and then you'll see the skins just slip right off. Just like that. Okay. So, that's a cup. So, I've got two thirds of a cup of olive oil that I've got warmed. I'm going to put the garlic in and just cook it for about 10 minutes. Just until the outside is like just barely browned and the inside is really tender. Okay, I'll let that cook for about 10 minutes. Okay, next is the tomatoes. So, I've got two 28 ounce cans of San Martana tomatoes. I think San Martana are the best quality canned tomatoes and I've got whole tomatoes. I'm going to put them in the food processor and just chop them up. I'm just putting them in the food processor so I can control the consistency of the tomatoes and I'm draining them because I don't want the sauce to be watery. Nobody wants watery sauce. Okay, you make Bloody Mary's out of the rest. Okay. Get them in. Good. And then I'm just going to chop them up. You don't want to puree. You just want them roughly chopped. Okay, I think the garlic is just about ready and I'll show you what I was looking for. These are great. I wish you could smell it. Nicely browned on the outside and perfectly cooked through. Okay, I'm going to take the garlic and put it right into the tomatoes. And then I'm going to chop that up and then cook it all together with some fennel This recipe actually is inspired by Missy Robbins who has the most incredible pasta restaurant in New York called Missy. It's in Brooklyn and she makes her Arrabiata sauce with twenty-four cloves of garlic and it's so good. And then I'm just going to chop that up so you get bits of garlic in the sauce and then this whole thing goes right back into the oil try and do it without getting it all over yourself So just going back on the stove. Turn on the heat and I'm going to take two teaspoons of fennel seeds. You can do it in a mortar and pestle but I think this is actually better to grind them yourself. What I do is just chop them up and they're going to bounce all over the place but it's really worth it and I think what you do is you get a lot of the oils out of the fennel seeds. Just give it a rough chop like that. They're going to get tenderized when the sauce cooks. Actually, prefer using whole fennel seed rather than ground. Ground kind of loses its flavor. When you chop up whole fennel seed, you get all of those essential oils in it and fennel has this like anise flavor that's just great particularly tomatoes. Okay, right into the sauce right there. 1 teaspoon of hot red pepper flakes. Okay, next is a third of a cup of red wine. I'm using an Italian wine of course since it's an Italian dish. I'm using a chiente. You want something very dry and kind of rough. Two thirds of a cup. Just pour it right in. Yum. Tablespoon of salt. Make sure it's really well seasoned. Teaspoon of pepper, I'm always looking for our flavors compliment each other. How the tomatoes make the red wine taste better. How the red wine makes the fennel taste better. This is going to do exactly that. The garlic flavors everything. So I'm just going to bring it to a boil and then lower the heat and let it simmer for 30 minutes. I'm almost done with the Arrabiata sauce. Just going to add some fresh basil to it. Gives it a nice, fresh, kind of peppery flavor. Okay, about a quarter of a cup right into the sauce. So, I've got a big pot of boiling water, salt, and one pound of penne and I'm cooking it to about two minutes less than it requires for al dente and that's because I'm going to cook it in the sauce. So, let's see how it's doing. Okay, great. It's perfect. With a wire strainer, just put it right into the pasta sauce and that way, all of the pasta sauce gets absorbed into the pasta and it really flavors it. Very often what we do is we serve pasta and then we put the sauce on top and it just kind of sit on the top but this way it cooks into it and a little bit of the starch from the pasta really thickens the sauce so the two elements really work together that's all the pasta just give it a big stir I'm just going to cook this all together oh man overboard it's going to cook together for two minutes the pasta will be perfectly cooked and the sauce will be just really silk and delicious you can really smell the garlic but it's like so not sharp. In the meantime, while that cooks, I'm going to julienne a little more basil for garnish. I love pastas because you can make the sauce in advance. Just cook the pasta. Cook it together and you got a fabulous dinner. Big salad. I'm a happy camper. Okay. So, clear the decks. I need a big ball. And the pasta should be done. Oh, this looks gorgeous and you can really tell that the tomato sauce has gotten into the pasta. Who wouldn't want to have this for dinner? Little fresh basil on top, and lots of freshly grated parmesan. Actually, I call it grated parmesan but it's really ground. I grind it in a food processor just because I like that kind of grainy texture of it. A fork. This is the kind of dinner anybody in the family would love. It's just not your ordinary tomato sauce. This is pasta Arrabiata with twenty-four cloves of garlic. Smells amazing. And it taste so good.

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