Easy Chicken Alfredo

Yes, I'm doing things the easy way this month. Of course, it is the dog-days of summer here in Phoenix so turning on my oven to roast a chicken is out of the questions. Fortunately, Costco was happy to roast if for me! In case I haven't said it before, sometimes I'm all about cutting corners. However, I only justify the purchase of precooked food if the price is reasonable. I would never spend double the price just for the sake of convenience. That would be irresponsible for me to spend my husband's hard earned salary that way.

So about the Costco roast chicken, I was able to get three complete meals out of one pre roasted chicken and I think that is a value for the money.




Easy Chicken Alfredo
8 oz spaghetti or linguini, prepared al dente
8 oz roasted red pepper Alfredo sauce (recommended: Classico)
1 c cooked broccoli flowrettes
4 oz roast chicken breast, chopped
1/4 c fresh grated parmesan cheese

In large skillet over medium-high heat, place alfredo sauce and heat until thickend and bubbly. Add broccoli and chicken, stir to coat. Add pasta and toss until well blended. Ladle in up to 1/4 c pasta water and thin sauce to desired consistency, if needed. Divide pasta and sauce equally between two bowls and top with freshly grated parmesan. Serve immediately. Serves 2.

Spaghetti with Butter and Parmesan ~ adapted from Epicurious

1 pound thin spaghetti
2 c freshly grated Parmesan cheese (about 6 ounces)
1/2 cup (1 stick) unsalted butter, room temperature
salt and freshly ground black pepper, to taste

Cook pasta in large pot of boiling salted water over medium high heat until al dente, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot and add 1/4 cup reserved cooking liquid, cheese, and butter. Stir well over medium heat until cheese melts and sauce coats pasta, about 3 minutes adding more reserved cooking liquid if needed.

Season generously with salt and freshly ground pepper. Transfer to serving bowl and garnish with additional grated Parmesan, if desired. Serve immediately. Serves 4 as a main dish, serves 6 to 8 as a side.

Chef's Note: I think I've mentioned before that you can't substitute pre-grated Parmesan in a recipe that calls for freshly grated Parmesan. The anti-caking ingredients in pre-grated cheese greatly affects the melting capability and you end up with all the cheese balled up in a lump that doesn't incorporate into the dish. Buy a nice block of Parmesan cheese and using this storage method, it should last you several months.

Crunchy Baked Potato

3 pounds small red potatoes, washed
1/2 stick butter
2 T parmesan cheese
Salt and fresh ground black pepper
Butter flavored non-stick cooking spray

In microwave safe dish, bake potatoes in microwave 6-8 minutes or until fork tender (no resistance when pierced with fork).

Place potatoes on baking sheet and slice an X into top of each potato. Using potato masher, press potatoes until sides open. Cut butter into 1 T pats and divide between potatoes. Sprinkle liberally with salt and two grinds black pepper on each potato. Spray tops of potatoes with non-stick cooking spray and top with parmesan. Place under broiler until edges begin to brown. Serves 6.

Chef's Note: Don't skimp on the salt. One of the reasons restaurant food is so good is they use plenty of salt in their dishes. Tasting a dish as you go along is invaluable to the completed product, as you discover your own preference for seasonings, but never underestimate the appeal of salt.

Clearman's Garlic Cheese Toast

4 slices extra-sourdough bread, recommended: Francisco
4 T butter, melted
1/4 c grated parmesan cheese
1/4 t garlic powder

Preheat broiler.

Combine melted butter, cheese, and garlic powder in small bowl. Mix well. Arrange sourdough slices closely on baking sheet and, using a pastry brush, evenly distribute butter mixture on top side of bread.

Place under heated broiler and toast 5 minutes or until golden brown and cheese is crunchy, rotating slices as needed for even browning. Serve immediately. Makes 4 slices (but only serves 2).

Spinach Alfredo

1/2 c butter (1 stick)
4 cloves garlic, minced
1 T red pepper flakes
8 oz cream cheese
1 c milk, divided
6 oz grated parmesan cheese
10 oz fresh baby spinach
chopped basil

In large non-stick skillet, melt butter over medium heat. Add garlic and cook, stirring constantly, until golden brown.

Add pepper flakes and cream cheese. Whisk until combined. Don't worry if your cream cheese won't incorporate, just keep whisking until it's melted.

Add milk and whisk until smooth. Add parmesan cheese and stir until melted. Add spinach, cover pan and remove from heat. Let stand 3 minutes, remove cover and stir until spinach is wilted.

Serve over asiago ravioli or fettucini, garnish with additional shaved parmesan and basil. Serves 6.

Chef's Note: You could use pre-grated parmesan cheese for this dish, but I wouldn't recommend it. The anti-caking ingredients contained in canisters of cheese affect the melting capability and ultimately affect the taste of the dish. Use a fine box grater or micro-plane (my favorite) and grate your own cheese. It's worth the extra effort.

Tortellini with Parmesan and Rosemary

1 pound frozen three cheese tortellini
1/2 c extra virgin olive oil*
1/2 c grated parmesan cheese
1 T fresh rosemary, chopped
fresh ground pepper to taste

Bring 5 quarts salted water to a rapid boil. Add tortellini and stir. Cook tortellini, stirring occasionally, until all pasta comes to the surface of the water. Remove from water and allow to drain. Drizzle with olive oil. Combine rosemary and parmesan, sprinkle over tortellini. Add pepper to taste. May be served hot or cold. Serves 4.

Chef's Note: Extra virgin olive oil has a darker color than virgin or plain olive oil. The darker the oil color, the more olive taste you will encounter. Extra virgin has the most intense flavor of all olive oil and is best used in cold dishes when you want a distinct olive flavor. It is not recommended for frying as the lack of processing that imparts the wonderful olive flavor leaves olive fruit particles in the oil that then burn when fried giving an unpleasant flavor to the food.