Monday, June 27, 2011

Pasta Alfredo

Let me start by saying this is probably not a real Alfredo sauce. It is tasty though and easy.

Chicken and seasonings:
Melt a tablespoon or so of butter in a large pan. Combine cooked shredded chicken, garlic, parsley, basil and finely chopped kale and chard and add to melted butter. Cook over medium heat and turn to low as soon as you can smell the garlic. You can add any number of things to this chicken mixture. Peas, broccoli, or whatever you like to eat with a white, cheesy sauce.

3 Tbsp butter
3 Tbsp flour
3 C milk (I never measure, I just dump until it looks right. I use whole milk, by the way.)
1 1/2 C grated Parmesan cheese

Melt the butter in a heavy sauce pan. Add flour and mix. Add milk and whisk like you mean it. When the milk is almost as thick as gravy, add the cheese and whisk. Stir for a minute or so and turn off your burner.

Cook a box of spaghetti or pasta of your choice. Your pasta should be cooking at the same time you are making the sauce. Drain the pasta, but do not rinse. Pour your pasta into a big serving/casserole dish and add your sauce and chicken mixture. Stir to combine. Eat.

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