Thursday, May 8, 2008

Chicken Broccoli Bake with Mock Alfredo Pasta

Apologies: I am still having trouble with my spacing, it refuses to recognize that I want space between paragraphs. If anyone has a similar problem or knows how to fix it, please let me know!

Okay, so there are about 50,000 varieties of Chicken and Broccoli Bake, but this has a twist that I haven't seen anywhere else. I happened to find some cottage cheese in the depths of my fridge and sour cream that needed used before I forgot they were in there again. And the mock alfredo is the basics of an alfredo sauce that I didn't cook the official way. So cheers, and here's to "back of the fridge" ingredients!
Chicken Broccoli Bake
enough chicken tenders to fill bottom of 9x13 pan, frozen
about 3 cups frozen broccoli pieces
2 cups shredded cheddar cheese
1 can cream of mushroom soup
1 cup cottage cheese
1/3 cup sour cream
3 tbsp dried parsley
1 tsp dried dill
Spray bottom of pan with Pam. Arrange chicken tenders in the pan, top with broccoli pieces and then shredded cheddar. In a small bowl, mix together the soup, cottage cheese, sour cream, parsley and dill. Plop on top of the cheese and spread around a little. Sprinkle paprika over the whole thing, as much or little as you like. Bake at 350 for 45 minutes to 1 hour, should be bubbly and goldenish on top. Remove from oven and let sit while you cook the pasta. Or whatever you are cooking it with, this lets some of the juices soak back into the chicken and allows it to cool enough that you can eat it when ready.
Mock Alfredo
1/2 box of whole wheat rotini
1/4 cup butter
1/3 cup cream
1/2 - 2/3 cup parmesan cheese
1 tbsp parsley
salt and pepper
Milk to thin
Bring water to boil. Add a couple tbsp salt to water. (Yes, you read that right. Liberally salting the water gives the whole wheat pasta more flavor) Boil for about 9-10 minutes, it should be tender but not bloated and soggy. Drain and return to pan. Reduce heat to medium low. Add butter and let melt, stirring it into the pasta. When the butter is melted, add the cream (I used heavy cream), and about 1 tbsp of milk. When heated through, dump in your parmesan cheese and the parsley. Stir until cheese is melted in, add more milk if needed. I added another 1-2 tbsp (I kind of splashed a little in) because it tends to soak into the whole wheat pasta. Salt and pepper to taste and serve. Don't let sit too long.
This will be grainier than traditional alfredo, but my traditional always ends up grainy either, it's the one thing I haven't been able to get right, so I just do it my shortcut way because it's easier. No one ever complains, the parmesan makes it taste good either way.

1 Tasty Tidbits:

Stephanie said...

With the spacing, have you tried writing your post in the HTML setting? On the New Post page, click on the tab just above the post that says "Edit HTML". It will be right next to the tab that says "Compose". There are less options (like text color and alignment) but it might allow you to space your paragraphs properly. To go back to the regular setting, just click on "Compose" again.

Also, you could try going into Settings, Formatting, and selecting "no" for "Enable float alignment." It suggests selecting "no" if you are having post layout problems.

Hope that helps. Your chicken and pasta look good, by the way!