Today's guest chef knows how to create a real taste-bud treat! Some time ago, my friend Amanda passed along this recipe for her chicken fettuccine. A few weeks later, I got around to actually making it for dinner, and then wondered why I had waited so long to try it -- it is fantastic!

Agk's Organic Chicken Fettuccine features chicken breast chunks sauteed in butter and rosemary. Add some crisp-tender multi-colored bell peppers, some diced onions, and make a creamy sauce. Pour over hot fettuccine and your mouth will be watering! This dish looks like something from an expensive restaurant, yet is surprisingly easy. Joshua and I have trouble deciding who gets to eat what little is left over when I make this dish! Even more difficult, was trying to decide whether we wanted to feature this recipe as from a "Guest Chef" or as a "Recipe of the Week"!

Amanda says she likes to serve this dish with "homemade french bread, and a tossed spinach, tomato, cucumber, mixed green herbs, Bragg's apple cider vinegar, and olive oil salad". Amanda's a fan of healthy, organic, good-for-you foods, and this recipe proves that healthy can equal beautiful and delicious when she's the chef!

Bio:

Amanda Koehn is nearly 24 years old and lives in Washington state with her parents and six of her many siblings. She spends her days working, homeschooling her younger sisters, reading (biographies and works by Francine Rivers), singing, playing her mandolin and violin, praying, laughing, and eating chocolate.

Amanda enjoys attending Bible studies, journaling, emailing, cooking, driving, hiking, fishing, swinging, and jumping on a trampoline.