Chef in training
Caitlin Marie Burns is a 15-year-old honor student at Ennis High School. She is active on the Ennis Lions varsity tennis team and is a NASP competition archer. She is an all-around athlete who truly enjoys just being active. When not busy helping the Lions win, she likes hit a few softballs around for fun at home and plays a little one on one basketball. She also enjoys competition skeet shoots.
Caitlin has a passion for animals and is considering attending Texas A&M for veterinary school. Caitlin has three sisters, including a twin, one brother and a large extended family who gather together daily for meals. She has learned how to whip a big batch of pasta to feed a crowd. She is famous for her sweet tea, but keeps that recipe secret.’
8 ounces fettuccini pasta
2 tablespoons butter
3 skinless, boneless chicken breast halves – cut into chunks
8 ounces mushrooms, sliced
1 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 1/2 cups heavy cream
1/4 cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles.