Ultimate Chicken Alfredo

1 Dec

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Please don’t let this shabby cell phone picture fool you. This dish is AMAZING! Bowtie pasta in a homemade Alfredo sauce, chicken, Italian aged salami or sausage, broccoli and sun dried tomatoes. The bowtie pasta can stand up to the bold flavors of this sauce and the bowties always look stylish! The flavors here are complex and complimentary. Sun-dried tomatoes hold their own against Italian sausage and bold seasonings – all mellowed out by creamy cheese and pasta. My three year old daughter had thirds, and admittedly I had to have seconds. This is easy enough for a week night meal and impressive enough to serve to guests. Try it out for yourself, you won’t be sorry!

Ultimate Chicken Alfredo

Prep Time: 45 minutes

Cook time 30-40 minutes

Serves 12 (1 cup each)

Ingredients

1 (12 ounce) package bowtie pasta

1 (12 ounce) package frozen broccoli

6 Tablespoons butter, divided

2 Tablespoons olive oil

4 Tablespoons all purpose flour

3 cups skim milk

3/4 cup heavy cream

1 1/2 packages (12 ounces) shredded mozzarella cheese

1 (8 ounce) package shredded parmesan cheese

1 1/2 teaspoons dried basil

1 teaspoon salt

1/2 teaspoon hot sauce

1/2 teaspoon pepper

2 chicken breasts, chopped

4 ounces aged Italian aged salami, 1/4 inch pieces

3/4 cups rinsed, finely chopped sun dried tomatoes

Directions

Preheat oven to 350 degrees. Bring a large stockpot of water to boil. Add salt, and add bowtie pasta. Cook to al dente, lowest possible cooking time. (Mine was 11 minutes). Remove from heat, before draining, add package of broccoli to the water. Let stand 30 seconds. Drain and return pasta and broccoli to stock pot and set aside.

Melt 2 tablespoons of butter in a skillet. Add two tablespoons olive oil. When very hot and rippling, add chopped chicken. Leave it alone, don’t stir it! You want it to get nice and brown, 1 or 2 minutes on high heat. Flip and do the same on other side. Remove from skillet. Place remaining butter in the skillet, whisk in flour and cook about 1 minute, whisking constanly to prevent scorching. Add milk and cream. Cook, frequently until slightly thickened and bubbly. Remove from heat, add one package of mozzarella, parmesan, basil, salt, hot sauce and pepper. Whisk to melt cheeses, pour sauce over pasta and broccoli. Stir in chicken, salami and tomatoes.

Spray a 3 qt baking dish with non stick baking spray. Transfer pasta to a baking dish, cover with foil. Bake for 30 minutes or until heated through and hot and bubbly, uncover. Top with remaining mozzarella cheese. Bake uncovered under the broiler for 5 to 10 minutes until the cheese is browned.

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One Response to “Ultimate Chicken Alfredo”

  1. Paula Kelly-Bourque (@VanillaBeanBake) December 1, 2012 at 8:37 pm #

    We just made chicken and herb and garlic pasta for the grand-girls this evening. One of them was telling us how their Mom uses bow-tie pasta and that they love it. Their Mom (my daughter) love’s chicken alfredo and I’m pretty sure this recipe would be a big hit with her family.

    P.S. the other dishes shown look great. Hearty and easy meals for the cold weather 🙂

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