Fantastic recipe!

Ok, we just had the best dinner we've had in a long time! We got the recipe from the owner of the Rio Grande Vineyards and Winery when we visited there last week. He really didn't have measurements, which is usually the sign of a good cook...so he kinda guessed as I wrote the ingredients down. Here's the recipe:

RIO GRANDE WINERY CHICKEN
(owner – Gordon Steele)

2 large onions, sliced
2 TBSP minced garlic (from jar)
Olive oil to sauté onions and garlic (1/2 cup?)
2 TBSP Tony Chachere’s Creole seasonings
OR
2 TBSP lemon pepper seasoning
**Catfish nuggets or Tilapia
1 ¼ cup Malvasia wine (add more as needed)
1 small jar Alfredo sauce
1 pkg Fettuccini
Fresh block parmesan cheese

Cook fettuccini and set aside
Sautee onions and garlic on low (so as not to burn the garlic)
Add Creole seasoning OR lemon pepper and simmer for a few minutes
Add catfish nuggets or tilapia and cover till fish is cooked
If tilapia, remove when cooked until recipe is finished and then add in with pasta
If catfish nuggets, keep in the sauce while other ingredients are added
Add wine and simmer (I simmered for 15 – 20 minutes on low)
Add alfredo sauce and heat on low

Serve over fettuccini with fresh shaved parmesan cheese

** Try cut-up chicken breast instead of fish

We used the catfish nuggets and the Tony Chechere's Creole seasonings because we like spice. And just a little warning...it was spicy but not so much as to burn your mouth...very pleasant spicy!

Just wanted to share this with y'all!

Weather was very windy and cold today (upper 50s to lower 60s) and I think we even saw a little bit of hail! Tomorrow is supposed to be colder but dry, and then it gets much warmer from there! Watching the Yankees against the Phillies...go Yankees!!