5/14/08

Chicken and Pasta Alfredo with broccoli and carrots


Sometimes it's difficult to run a website that is all about recipes when in fact you rarely 'follow' a recipe. LOL. Oh, I use them for 'guides' but as I've stated many times, I use 2 or 3 or 4 to read, get ideas from and then 'wing it'. I like for my readers to do that too! It's how I've taught my girls to cook and it's how I'm hoping a few of you are cooking as well. The kitchen is a place to have fun, try new things and get creative. Although some might disagree with me... cooking is not a science. How the ingredients sometimes work together is a science... but cooking and getting creative in the kitchen is not.

Yesterday I looked in the refrigerator and of course, with the cost of groceries going sky high, you want to try to use up everything you can. I happened to have 3/4 a bottle of store bought alfredo sauce on hand that needed to be used up (Came as a 'freebie' in a double pack of Cabernet Marinara at Costco), some leftover fresh broccoli from a veggie tray earlier this week and leftover chicken from a roast chicken we also had earlier.

  • Alfredo Sauce
  • Broccoli
  • Chicken

Well duh! LOL.



De-boned and diced leftover roast chicken



Leftover veggies, cooked briefly in the microwave
Leftover alfredo sauce
Boiled whole grain pasta

Because we needed more sauce than what was in the jar I mixed up a basic white sauce with about 2 tablespoons flour in 3 tablespoons melted butter. Tossed in about a tablespoon of fresh minced garlic, then I added about 1 1/2 - 2 cups of milk all at once and stirred briskly until thick and then added about 3 ounces cream cheese and a little salt and pepper. When it's thick and smooth add the alfredo sauce.




Mix everything together and serve with a crusty warm bread!

Print Friendly and PDFPrint Friendly
Related Posts