Pasta Alfredo with Rotisserie ChickenPosted: November 2, 2013
for the time being, Baby Sis will be heading up the food porn posts. i fully admit that this is simply a means in which to increase traffic to her site, however….she’s got some REALLY good recipes as well. funny thing is, as a kid, she was the fucking pickiest eater i’d ever seen. never thought she’d venture into the foodie world. whodathunkit. anyway, this week i’ll be linking her recipe to pasta alfredo with rotisserie chicken.
she has a VERY handsome site and you’ll notice she’s VERY attentive to grammar and punctuation (unlike me). she works in the food industry as well. her specialty is deserts and things that cost as little as possible.
and YES, she has a boyfriend. take it away Sis.
“I love, Love, LOVE Alfredo sauce. My stomach, however, hates it. The high fat content from lots of heavy cream and butter are the main issue here. A solution? Bechamel, also known as White Sauce. It’s not as rich as using heavy cream, of course, but the flavors of Parmesan, pepper, and a nice bit of butter are still there, plus the creamy texture remains true. Another plus for using the bechamel method is that’s it’s a lot cheaper in the end. I love cheaper, too.
This recipe calls for rotisserie chicken, but you can cook cubed boneless, skinless chicken breasts in a skillet with a little olive oil and pepper and maybe even a little garlic powder, if you prefer. I personally use rotisserie chicken, since I usually buy one fairly often to make several meals from when my work weeks get hectic.
Yields: 2 servings
Ingredients for a basic Bechamel
2 servings linguine, or other long pasta
2 Tbsp butter
2 Tbsp flour (all-purpose)
1 ½ cups milk
½ cup Parmesan or Romano cheese, grated or shredded
pepper, to taste
1. Cook pasta according to package directions. Drain and run under cold water. Set aside.
2. In a small sauce pot, melt butter on medium heat. One melted, add flour, whisking briskly to combine. Add milk all at once.
3. Whisk occasionally, being sure to scrape bottom and sides of stuck flour. As sauce thickens, continue to whisk gently, and keep your eyes on the pot. Once sauce begins to bubble, turn heat to low.
4. Add Parmesan, about a tablespoon or two at a time, while whisking briskly. Whisk in pepper, and stir in chicken. Toss with pasta until pasta and chicken are warm (if they were not both already warm), and serve immediately.
…Buon appetito, y’all.”
BÉCHAMEL!!!!!??? SERIOUSLY!!!!! never thought i’d see the day where Baby Sis was posting how to make a béchamel. must run in the family.
to view her post (with pictures), go to her site.