Ingredients

1 tsp olive oil
1 medium chicken breast (diced)
Salt and black pepper to season
1/2 teaspoon garlic powder
3 oz uncooked pasta
1/3 c chopped onion
1/3 c chopped celery
1/3 c chopped carrot

Alfredo Sauce

1/8 cup unsalted butter
1 teaspoon minced garlic
1 tablespoon all-purpose flour
0.5 cups heavy whipping cream
0.5 cups 2% milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup shredded Parmesan cheese
1/2 cup shredded mozzarella cheese (divided)

Instructions

Preheat oven to 350°F. Lightly spray a deep bread pan with cooking spray. Set aside.
Start water for pasta boiling, no seriously, do this first.
Heat a large skillet over medium heat until hot and then add olive oil.
Add chicken to pan and season with salt, pepper, and garlic powder. Cook and brown chicken for 3-4 minutes on each side, or until almost cooked through (chicken will continue to cook in oven). Remove chicken from pan and set aside.
While chicken is cooking, prepare pasta according to package directions until al dente. Drain and set aside.
In the oil from the chicken, put in onion/carrot/celery, cook until soft. Remove and add to the chicken.
To the same skillet, butter and melt over medium heat. Add garlic and saute for 45 seconds. Add flour and continuously whisk for 1 minute.
Gradually whisk in heavy cream and milk over medium heat. Once bubbles form on the sides, reduce heat to low, simmer and whisk constantly until slightly thickened, about 2-3 minutes.
Add salt, pepper, stir in shredded Parmesan and 1/4 cup of mozzarella cheeses, and then remove from heat. Continue to stir until melted and smooth.
Add cooked pasta and chicken/veggies to skillet and stir to combine. Pour into prepared pan and top with remaining 1/4 cup mozzarella cheese. Bake for 15-20 minutes, or until mixture starts to bubble around the edges and cheese is melted.
Devour.

1 box gluten-free pasta
1/4 onion
1/2 small box cherry tomatoes
1 sprig rosemary
2 sprigs thyme
1 sage leaf
shake of marjoram
shake of oregano
olive oil
5-6 thin-sliced chicken cutlets
white wine
box of good grated parmesan
salt

Open pack of chicken, grab a bowl or shallow dish big enough to hold the lot. Lay a cutlet in, salt well, lay next cutlet in, repeat salting until all cutlets are in bowl or dish. Pour on enough white wine (whatever you've got, I don't care) to cover. Let them soak.

Quarter and de-seed cherry tomatoes until you're sick of it/you've gone through about half the box.
Dice some onion until you have a couple good handfuls. Enough to thickly cover the bottom of a medium pot, anyway.
Heat a tablespoon of olive oil or so in the bottom of said medium pot.
Dump onion into pot, stir to coat, let it saute.

While it's doing its thing, chop a full sprig of rosemary, all the leaves from a couple sprigs of thyme, and a sage leaf into small bits, dump into a ramekin or whatever microwave-safe dipping bowl. Shake on some salt, then add a couple tablespoons of olive oil. Let that hang out.

Oh hey, time to toss the tomatoes into the pot with the onion and oil. What we're aiming for is some spots of char and thoroughly soft tomatoes that the juice has cooked off of. Might want to turn the heat down after we get some sear going, though. Otherwise you're gonna have to add water and wind up with a sauce. Some salt won't go amiss here.

The pasta takes about 11 minutes to cook through, so start water boiling about 20 minutes before you want dinner on. If you start with hot water, that'll be about right. Dump in salt and a teaspoon or so of olive oil, it helps.

About the time you start the pasta in the boiling water, plug in the George Foreman and get it up to hot.

As soon as it's hot, put the first several cutlets on the plates, still dripping with booze. 2 minutes and check, pull any that look good and done. Thicker ones want 3 minutes.

Stick the ramekin in the microwave and heat it about 45 seconds, until the oil boils.

As the chicken comes off the George, start turning it into chicken chunks.

Drain the pasta when the timer shrieks. Dump back in the pot, shake some salt on.

Let everyone add their own mixture of herbs-and-oil, parmesan, tomato-onion stuff, and chicken.

Dine.