Chicken Parmesan, Tri-Color Fettucini, Home-Made Pasta Sauce, and Garlic Bread with Cheese
This turned out so much more awesome than I would have ever expected it to.
First of all, when preparing the Chicken Parmesan, I used japanese Panko bread crumbs. By using these, I was able to pan fry the chicken using very little oil, and get results almost identical to them being breaded and completely deep fried. So often when you pan fry breaded chicken it seems to turn out like shake and bake no matter what you do. I'm not sure where the magic lies in the Panko bread crumbs that makes them so much more awesome. Ancient secret of the orient, I guess.
After I fried up the chicken, I smothered it with parmesan and mozzarella cheese and threw it under the broiler along with the garlic bread. I actually kind of over-broiled, but I fix that in a re-run of this same dish I made a few days later.
The pasta sauce is as close to home made as you can get without tomatoes being in season, so I used canned instead. (Which, according to Alton Brown is nothing to be ashamed of.) The ingredients of the sauce are practically identical to your average Ragu mushroom pasta sauce, but without everything sitting in a jar together for six months, it tasted SO much better. You could taste the mushrooms and notice the difference in texture, as oppose to everything tasting the same and just having random similar-tasting chunks.
Aside from a little over-browning in the broiler, this came out absolutely perfect.