Friday, September 20, 2013

Chicken Alfredo Sauce for Two

Chicken Alfredo for Two

  • 1 boneless, skinless chicken breast, seasoned on both sides with Montreal steak seasoning
  • 4 teaspoons olive oil (or regular oil if you don't have olive oil)
  • 1/4 tsp red pepper flakes, optional
  • 1/4 cup onion, finely chopped
  • 1 tsp. minced garlic (you can use powdered garlic or granulated garlic, but probably a little less)
  • 1/2 tsp dried oregano
  • 1 cup chicken broth (or 1 bouillon cube and 1 cup water)
  • 1/2 cup whipping cream (or half and half)
  • 1/2 cup Parmesan cheese, grated (get a wedge and grate it yourself; the other stuff doesn't melt well or taste as good)
  • 1/2 lb fettuccine or linguine

Cooking Directions

{Step 1} Place 6 quarts of water in a large pot and bring to a boil.  Add pasta and cook until done.
{Step 2} While water is coming to a boil, add 2 teaspoons oil to a large skillet and heat over medium heat.  Add chicken to skillet and cook on both sides until done. Remove chicken from skillet and keep chicken covered to keep it hot.
{Step 3} Add remaining oil (if needed) to skilletred pepper flakes, onion, garlic, and oregano to skillet and saute about 1 minute.  Add broth and continue to cook over medium heat until reduced in half (about 5 minutes).
{Step 4} Lower heat to simmer and add cream and Parmesan cheese.  Whisk until thickened (about 2 minutes).
{Step 5} Drain pasta and reserve 1 cup of pasta water in case you need to add it to the sauce if it is too thick.  Cut chicken into slices, and add pasta and sliced chicken to saucemix. (If pasta is too thick at this point add the reserved pasta water).

{Step 6Sprinkle with additional grated Parmesan cheese.

We've made this MULTIPLE times. It always gets raving reviews. So delish!

Monday, September 16, 2013

Pizza Caserole

16 oz. uncooked rotini pasta
1 lb. ground Italian sausage
24 oz. pasta sauce
16 oz. cottage cheese
2 1/4 ounce sliced black olives
4 oz. mushrooms
12 oz. shredded mozzarella cheese
4 oz. sliced pepperoni

Preheat oven to 350 degrees.  Lightly grease a 9x13 casserole dish.

Bring a large pot of lightly salted water to a boil.  Place pasta in the pot, cook for 8-10 minutes, until al dente, and drain.

In a skillet over medium heat, cook the sausage until evenly brown, drain grease.  Mix in the cooked pasta and pasta sauce.  Pour into prepared casserole dish.

In a bowl, mix the cottage cheese, olives, mushrooms and mozzarella cheese.

Spoon the cheese mixture over the sausage and pasta mixture.  Top with pepperoni slices.

Bake 25 minutes in the preheated oven, until bubbly and lightly browned.