Timing
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
This dish feels like a restaurant-quality spread, but it’s doable in under an hour!
Instructions
Step 1: Marinate and Grill the Steak
Rub steaks with olive oil, garlic powder, salt, and pepper. Let them sit at room temperature for 20 minutes. Grill on high heat for 4–5 minutes per side for medium-rare, then rest under foil before slicing.
Step 2: Bake or Grill the Chicken
Toss drumsticks in BBQ sauce, paprika, salt, and pepper. Grill over medium heat for 20–25 minutes, turning occasionally, until juices run clear. Alternatively, roast at 400°F for 30 minutes.
Step 3: Roast the Potatoes
Toss halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper. Roast at 425°F for 30 minutes, flipping halfway. Aim for golden-brown, crispy edges!
Step 4: Make the Creamy Mushroom Pasta
Boil fettuccine in salted water. In a skillet, sauté shallots in butter and olive oil until translucent. Add mushrooms and cook until browned. Pour in cream, stir in Parmesan, and simmer until thickened. Toss in the drained pasta. Season to taste.
Step 5: Toss the Fresh Salad
Combine tomatoes, cucumber, onion, and cheese. Drizzle with olive oil and balsamic. Sprinkle chopped herbs and gently toss. Serve fresh.
Step 6: Plate Like a Pro
On a large serving platter, lay down the sliced steak and chicken. Scoop creamy pasta in the center. Add potatoes and salad on the sides. Garnish everything with fresh parsley.
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