RSS Feed

Tag Archives: Pasta

Creamy Garlic Chicken Pasta

Posted on

So, earlier today I walked (as usual) to the pantry, searching for stuff to eat. I hadn’t gone to the supermarket in a while; thus, my pantry was barren. Not even a jar of tomato sauce nor bread. Nothing. Nada. Zippo.

However, after rummaging a bit in the dark recesses of the pantry, I found a box of (still good!) rotini pasta. When I went to my fridge, I found some milk, cream cheese, grated parmesan cheese, and leftover chicken from yesterday’s chicken tenders. So, off to google I went, searching for a suitable recipe. After clicking on several links, I finally settled on a mixture of a couple of recipes. Thinking of my last alfredo experience, I decided to add some color (in the form of vegetables). Of course, there was not a broccoli to be seen. But I did have some carrots! So I decided to add that. It was a bit odd (broccoli would have been better), but still yummy!

This recipe isΒ very garlicy, though. Seriously. You will not smell nice. But, personally I like garlic – so it was a nice touch to what would have been an otherwise-bland dish! πŸ™‚ Overall, it was a success. I quite enjoyed it πŸ˜€

Recipe adapted from All Recipes.

Rating – 7.5/10

Difficulty Level – Easy

Total Time: 20 min (Prep Time=8 min, Cook Time=12 min)

Ingredients

  • 1/2 cup butter
  • 1 (8 ounce) package cream cheese
  • 3 garlic cloves (finely minced)
  • 2 cups milk
  • 6 ounces grated Parmesan cheese (around 2 cups)
  • Black pepper to taste
  • 3 carrots, sliced
  • 2 sliced + cooked chicken breasts
  • 1 box (16 oz) pasta of choice (I chose rotini)

Directions

1) Cook pasta according to directions (add carrots into boiling water while pasta cooks)

2) While pasta is cooking, melt butter in a medium, non-stick saucepan over medium heat. Add minced garlic.

3) Add cream cheese, stirring with wire whisk until smooth.

4) Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Add the chicken and stir until fully coated with sauce.

5) Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

Advertisements

Simple Fettuccine Alfredo

Posted on

Well, it’s officially the weekend! Time for relaxation, fun, and of course…lots of food!

So, my friend’s been requesting this dish for a while now – it’s one of his favorites! Be warned though – this is definitely a dish to avoid if you want to be healthy! I googled several recipes for settling on one. I modified it just a tad! It turned out okay – a bit bland though. Next time I’ll try substituting the garlic powder for a bit of fresh minced garlic (put in the melted butter). I’d also add some cooked broccoli + chicken at the last step (when you add the cheese) to make the dish that much better πŸ™‚ I would also add a bit more cheese.

Overall, it was a bit too bland/tasteless. Honestly, it felt like I was just eating plain noodles with some milk. If something’s going to be that many calories, it better taste pretty amazing! I’ll keep looking for a fantastic alfredo recipe πŸ™‚

Note: Sorry for picture qualities! I’ve been taking pictures with my iPad – it’s a temporary thing, don’t worry! πŸ˜€ I’ve been searching for a good, not-too-expensive (sub $300, preferably around the $200 and under mark) digital camera – any suggestions? πŸ™‚

Recipe courtesy of Food.com

Rating: 6/10

Difficulty Level: Easy

Total Time: 25 minutes (Prep Time=0 minutes, Cook Time=25 minutes)

Ingredients

  • 1/2 cup butter (1 stick)
  • 2 tablespoons cream cheese
  • 1 pint half and half
  • 1 teaspoon garlic powder
  • Salt (to taste)
  • Black pepper (to taste)
  • 2/3 grated parmesan cheese (I ended up using just a tiny bit more than that)

Directions

1) In a large saucepan, melt butter

2) When butter is melted, add the 2 tablespoons cream cheese

3) When the cream cheese softens + is easily spread, add the half and half.

4) Season to taste with garlic powder, salt, pepper

5) Simmer for 15-25 minutes over low heat (I ended up doing 25 minutes so the sauce would thicken enough). Stir constantly (I stirred for about 30 seconds every 3-5 minutes)

6) Remove from heat and stir in parmesan cheese

7) Serve over hot fettuccine noodles