12 January 2011

Chicken Broccoli Alfredo

We finally (4 days late, thank you UPS) got our replacement part for the furnace.  Robert installed it and we had heat, actual heat, not the wimpy heat pump heat, by 4:30 this afternoon and we were roasting (at 62 degrees) by 5pm.

It is awesome.

However, the thought of how much our electric bill is now going to go up is not.  Eh, whatcha gonna do?

No picture today because I don't wanna upload it before I leave for camera club and won't have the time when I get back before it is bedtime. 

On to the food!
All my recipes usually make amounts to feed the 4 of us, the kids seconds (almost every meal, the turds can put away the food), and usually a serving of leftovers (my lunch the next day) (maybe more than one serving of leftovers).  Sometimes I get the 4 of us and the kids seconds. THIS recipe makes quite a bit so be warned.

Chicken Broccoli Alfredo

4 medium chicken breasts, cooked and diced
1 pound curly egg noodles (or other pasta of your choice)
2 cups frozen broccoli or 2 cups fresh steamed broccoli
1 can cream of chicken soup
2 cans milk (use the cream of chicken soup can)
2 cups of freshly grated cheese, your choice; parmesan, asiago, and mozerella*
Seasonings to taste:
garlic salt
season salt
red pepper flakes

Cook chicken breasts with seasonings until done (skillet on the stove, turning when cooked halfway; or baked in oven until done).  Dice up chicken.

Boil water in large pot.  Add pasta and cook until almost done. If using frozen broccoli, toss in and bring back to a boil, then drain.  If using fresh broccoli already steamed, just finish the pasta and then drain.  Rinse with HOT water.

In the same large pot (after dumping pasta-pasta/broccoli) add the soup and milk and heat up.  Add cheeses and continue to stir until melted.  Don't let it get too hot or it will scald the milk.  If using a hard cheese (parmesan or asiago) add them first because they take moer to melt. Continue stiring until it thickens up a little.  Then add the pasta, broccoli, and chicken to the sauce.  Stir and serve.  Goes great with garlic bread.

*We used about 1 cup of mozerella and 1/2 cup each of freshly grated parmesan (not the sprinkle from the can stuff) and asiago.  Other cheeses might be good too.  All mozerella would be good.  Just mozerella and parmesan... the choices are endless.

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