Bacon Chicken Alfredo Pasta

I got this recipe from Here and we loved it. It is kind of one of those meals you can only make like once a year, because it is super high in calories, fat, sodium, etc etc. I wanted to keep it in my records though. I especially love the asparagus on it!

You will need:

1 1/2 cups of Cooked diced or shredded Chicken breast

*I like to use Rotisserie

1 cup of diced fried ham

1 cup crisp bacon for the sauce

1 cup of crumbled cooked bacon (for the top)

1 diced Roma Tomato ( for the top or can mix in)

5 to 6 stalks of cooked Tender Asparagus for the top (opt)

1 cup grated Parmesan Cheese and additional for the top

Pasta: Whatever your family likes.

SAUCE:

1 cup milk

1 cup chicken Broth

1 cup Whipping Cream

(If you are watching calories, change this up if you like: for example: Use 1/2 cup Whipping Cream, 1 1/2 cups milk and 1 cup broth)

1 cup grated Cheddar Cheese

1 cup grated Parmesan Cheese

2 Tablespoons butter

2 Tablespoons flour

1/4 tsp. garlic powder

1/4 tsp. onion powder

*Can add more seasoning to your taste

a few sprinkles of Red pepper flakes (opt)

1 Teaspoon white sugar

1/2 tsp. cracked black pepper

*Sometimes I also squeeze in 1 to 2 Tablespoons of fresh squeezed lemon juice.

DIRECTIONS

Fry bacon until crispy, place on Paper towels and set aside. Fry pieces of Ham in a small amount of the bacon grease. Sprinkle a tablespoon of Brown Sugar on top of the ham, and toss until the ham is golden and the Brown sugar has caramelized. Chop or shred the Chicken Breasts, chop tomato, and chop tender cooked Asparagus. (If you don’t care for Asparagus, you could use Broccoli or any vegetable your family likes, or just leave it out entirely)

Over medium heat, melt 2 tablespoons butter. Add 2 tablespoons flour, seasonings, sugar and whisk together with the butter until bubbly. Continue whisking, and slowly add the milk, cream and the chicken broth. Whisk Constantly, so that you don’t get any lumps. You want your sauce to be nice and smooth. Keep whisking until the sauce has thickened. Turn heat to low, and add the grated cheddar and Parmesan cheese. Once melted and mixed thorougly, turn your heat to the lowest temperature. Add part of the crisp bacon, fried ham and chicken pieces to your sauce. Mix well and simmer covered over very low heat. Prepare your pasta until al dente. Drain well.

You can plate the pasta, and serve the sauce over the top, and Crumble your bacon on top of the sauce. Top with Asparagus, tomatoes and more grated Parmesan Cheese. Delish!

Chefs note: I like to add the prepared pasta to the sauce, and mix everything together. When I plate it, I also top it with diced tomatoes, more Crisp Bacon and Parmesan Cheese.

If the Sauce gets a bit thick before you are ready to serve it, simply add a bit more milk, cream or Chicken broth.

Sun-dried Tomato Pasta

I felt like I was sitting at the Macoroni Grill while I was shoveling this yummy pasta dish down my mouth. It is so so so yummy. I think about it alot, but it is just so dang not healthy for you in anyway. My friend Joanna gave me the recipe awhile back and I just haven't posted it. Im going to try and remember the recipe by heart. Here it is:

Ingredients:
2-3 pieces chicken cooked and cut into cubes
1 box penne pasta
3/4 C. Cream
1 jar sundried tomatoes oil packed
Parm. cheese
1 T. butter
3 shallots chopped up fine
Basil

Directions:
Chop up your shallots and throw them into a pan with the 1 T. of butter. Saute until they are soft. Cook your pasta separately in a pot on the side. Drain when finished cooking. Add the sun-dried tomatoes to the shallots and saute for 2 minutes. Pour in the cream and saute for another 2 minutes. Add your cooked chicken to the sauce and then add the pasta. I then just eyeball the parm. cheese and cover all of the pasta. I then sprinkle fresh or dried basil to the top and then serve. Pretty easy!

Lemon-Orzo Salad with Veggies and Chicken

I got this recipe from here and of course loved it. Really loved it actually. It was so fresh and yummy. I used canned chicken, because I just didn't want to have to run the oven or stove anymore. It turned out just great. I will be making this yummy dish again and again.


3/4 C uncooked orzo pasta
1/4 tsp grated lemon rind
3 Tbs fresh lemon juice
1 Tbs extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp minced garlic
1/4 tsp honey
1/8 tsp black pepper
1 C cooked shredded or diced boneless, skinless chicken
1/2 C diced cucumber
1/2 C diced red bell pepper
1/3 C sliced green onions
1 Tbs chopped fresh dill, or 1 tsp dried dill
1/2 C crumbled feta cheese

Cook orzo according to package directions. Drain and rinse with cold water until pasta feels cool to the touch. Drain and place in a large salad bowl.

While orzo cooks, combine lemon rind, lemon juice, olive oil, salt, garlic, honey, and black pepper. Whisk to combine.

Add chicken, cucumber, bell pepper, green onions, and dill to pasta. Drizzle with dressing and toss to combine. Divide onto 4 plates and sprinkle with feta.