Tag: ALFREDO

BAKED CHICKEN FETTUCCINE ALFREDO & WARM BROCCOLI SUN-DRIED TOMATO SALAD~ BLOG 365.303

Fettuccine Alfredo in casserole form is a fool proof week night meal. I add pieces of rotisserie chicken to this no-boil, one dish method making it an easy AND complete meal all in the same baking dish. It will quickly become a family favorite. The pasta cooks in the broth and half-and-half as they bake and reduce into a traditional Alfredo sauce. Serve with a side of steamed broccoli or a Broccoli & Sun Dried Tomato Salad for a colorful and complete meal. This is a lightened up version of the recipe I used to make for Baked Chicken Fettuccine.

BAKED CHICKEN FETTUCCINE ALFREDO serves 4

8 ounces dry fettuccine, snapped in half
1 cup homemade chicken stock
3/4 cup water
2-3 cloves garlic, FINELY minced
Juice and zest of 1 LARGE lemon
FRESH ground sea salt, to taste

  • Preheat oven to 400°.
  • Lay pasta in the bottom of a 9×9 baking dish.
  • Whisk together the remaining ingredients and pour over pasta.
  • Cover dish with foil and bake 20 minutes.
  • Uncover, stir pasta, recover and bake another 20 minutes.

1 1/2 cups half-and-half
1 cup grated Pecorino, Asiago or Parmesan cheese
FRESH ground black pepper, to taste
1 1/2 cups rotisserie chicken pieces

  • Uncover casserole and stir in half-and-half, cheese and pepper.
  • Re-cover and bake 15 minutes.
  • Stir in chicken pieces.
  • Remove foil, stir and bake 15 minutes more.

1/4 cup FRESH FINE bread crumbs
1/4 cup grated Pecorino, Asiago or Parmesan cheese
1/8 cup FRESH chopped Italian Flat leaf Parsley

  • Remove casserole from oven.
  • Increase heat to broil and place rack 6 inches from heating element.
  • Stir together the toppings and sprinkle evenly over casserole.
  • Broil 3-5 minutes until golden.
  • Serve immediately.

NOTE: If you prefer, ANY pasta works as long as they are submerged under the liquid – fettuccine is just standard with Alfredo sauce 🙂

 

BROCCOLI & SUN DRIED TOMATO SALAD

8 cups broccoli florets
1/2 cup water
1 clove garlic, minced
FRESH ground sea salt
2 tablespoons sun-dried tomatoes in oil
2 tablespoons FINELY grated Pecorino cheese

  • Whisk together water, garlic and salt in large sauce pan.
  • Add broccoli florets and cook covered over medium heat 6-8 minutes until water evaporates.
  • Stir in chopped sun dried tomatoes and season to taste.
  • Garnish with cheese.
  • Serve immediately.

STUFFED CHICKEN ALFREDO SHELLS

STUFFED CHICKEN ALFREDO SHELLS
20 whole Jumbo Pasta Shells, Cooked And Drained
2 Boneless, Skinless Chicken Breasts or 2 cups shredded rotisserie chicken
FRESH ground salt And pepper, to taste
Avocado Oil
3/4 cups ricotta cheese (whole milk, NOT low-fat))
3/4 cups SMALL CURD cottage cheese (whole milk, NOT low-fat)
3/4+ 1/4 cups grated Mozzarella cheese
2+ 1/4 cups grated Parmesan cheese
2 whole LARGE eggs, lightly beaten
1/4 cup minced FRESH parsley
2 tablespoons minced FRESH basil
4 tablespoons butter
2 tablespoons flour
2 cups whole milk
1 cup heavy cream
4 cloves garlic, minced

  • Preheat oven to 375°.
  • Season the chicken breasts on both sides with salt and pepper.
  • Heat a grill pan or iron skillet over medium heat, drizzle with avocado oil.
  • Cook the chicken on both sides until cooked through.
  • Remove and shred with two forks and allow to cool.
  • In a medium bowl, combine ricotta, cottage cheese, mozzarella, 1 cup of the Parmesan cheese, eggs, 2 tablespoons of the fresh parsley, salt, pepper, and chicken, stirring to combine. Add heavy cream as necessary 1 tablespoon at a time. Set aside.
  • In a large skillet over medium heat, melt butter and sprinkle with the flour. Whisk and cook until the roux turns golden brown.
  • Pour in the milk and cream, whisking constantly, and cooking for a few minutes, until thickened.
  • Add the garlic, the additional 1 cup Parmesan, salt, pepper, 1 tablespoon minced parsley, and minced basil and stirring until well blended.
  • Taste and adjust seasonings as needed. Set aside.
  • Add 1 cup sauce to the bottom of a 9 x 13 inch baking dish.
  • Using a spoon, fill each of the jumbo shells generously with the chicken/ricotta mixture.
  • Lay them face down in the pan, then pour the sauce all over the top.
  • Sprinkle with 1/4 cup mozzarella and 1/4 cup Parmesan cheeses.
  • Bake for 25 minutes, or until bubbly and the cheese is golden.