Dreamy Creamy Chicken Alfredo

I made this meal for my Dinner Delivery service last week.  My sweet little friend Taylor called me after she ate it for dinner and told me it was her very favorite thing that I had ever made.  That makes it extra special to me.  I thought it was pretty amazing myself.

Chicken broth lightens up the sauce so it's not a traditional Alfredo.  I think it is a nice change to to that heavy cream sauce {even though I love it}.

If you have fresh basil or parsley it really brightens up the dish to give it a little green before serving.

Ingredients:
1lb. of penne pasta {fusili or ziti would work too}
1 cup of mozzarella cheese
2 chicken breasts shredded {from a rotisserie chicken}
2tbs butter
2tbs flour
1 1/2 cups of chicken broth
1 cup of milk
1 cup of parmesan cheese
2 cloves of garlic grated
1/2 tsp of ground nutmeg
1/2 tsp of ground pepper
{salt optional if needed}

Directions:
While pasta is cooking according to pkg instructions {minus 2 minutes so it will be al dente} begin working on the sauce.  Heat a heavy bottomed skillet over medium heat and add butter.  When melted add flout and stir continually for 1-2 mins.  Slowly whisk in the chicken broth and the milk.  When it is smooth add the parmesan cheese, garlic, nutmeg and pepper.  Continue to whisk until smooth, then remove from heat and add shredded chicken.  When pasta is cooked, add to the sauce, mix well and pour into a large greased baking dish.  Top with the mozzarella cheese and bake at 375 degrees until cheese is melted and golden. Garnish with fresh parsley or basil and serve.

Enjoy!

Creamy Bacon Chicken Pasta

My three year old gobbled this one right up.  Bacon? Check.  Cheese? Check.  Two of my favorite food groups.  I guess she takes after me!

I saw a recipe for a pasta similar to this on Pinterest, but I put my little spin on it, of course.  This is my version.  I hope you'll give it a try.

Ingredients:
1lb, of rigatoni or penne pasta
2 cooked chicken breasts diced or shredded (I use rotisserie chicken)
1 small onion diced
2 cloves of garlic
1 tsp dried thyme
1 pkg of mushrooms sliced (bella or white button)
4 pieces of bacon
1 cup of ricotta cheese
1/2 cup of parmesan cheese
1/2 cup of chicken broth
1/2 cup of half & half
1 oz cream cheese
4-5 large basil leaves

Directions:
Cook pasta according to pkg instructions.  While it is cooking, using kitchen shears cut small pieces of bacon into a cast iron (or non stick) skillet.  Cook bacon over medium-high heat until crispy, then remove with a slotted spoon and drain on a paper towel.  Add onions to the bacon grease and cook them over medium heat until golden, then add garlic and thyme.  After garlic softens, 1-2 minutes, add the mushrooms and cook about 5 minutes.  Add the ricotta, chicken broth, cream cheese, parmesan and half & half and stir until cream cheese melts and the sauce is smooth.  Stir in the chicken and remove from the heat. When the pasta is al dente, add to the sauce and toss until combined.  If the sauce is too thick add a little of the water  you cooked the pasta in.  Transfer to a pre-warmed pasta bowl and top with bacon and torn basil.

Bon Appetit!

Dungeness Crab

There isn't much to cook when you buy crabs from the market already cleaned and ready to crack and eat.  Just serve up some melted garlic butter, some lemon wedges and a good loaf of sourdough bread.

Looks amazing, doesn't it.  Too good not to share!