Recipe
Kim and James came over last night and I made this dinner that they swear to god was incredible, so I'm posting this recipe here mostly for Kim, but also for anyone else who wants it. I have to say that I, myself, was pretty impressed by it. Mind you the recipe serves about 8 people, so plan accordingly.
Chicken Alfredo Casserole
Ingredients:
3 medium-sized chicken breasts
1 cup Italian bread crumbs
1 lb. Linguine pasta; fresh if possible, but dry will do
1 cup heavy cream
1 package Panna da Cucina (optional, but preferred)
salt and pepper
1/2 lb. Parmigiano Reggiano, grated
Olive Oil
Vegetable Oil (I use pretty liberal amounts of both, so use it to taste)
3 tbs. Butter or margarine
1/4 tsp. each Red Pepper flakes, oregano, and basil
1 tbs. chopped garlic
To make the alfredo sauce, bring heavy cream to a light simmer in a saucepan. Gentry stir in Panna and half the contents of the Parimigiano. Add alt and pepper to taste.
Boil pasta as usual; do not cook thoroughly. Slightly less than al dente; about 5 minutes if fresh, 8 or so minutes if dry. Drain and set aside.
Cut chicken breasts into chunks about bite-sized. Grease a frying pan with olive oil. Add garlic, and saute' chicken until cooked thoroughly. Add alfredo sauce and continue to simmer 2-3 minutes.
Grease a casserole dish with vegetable oil or cooking spray. Add pasta, distributing evenly. Add chicken alfredo and mix thoroughly throughout, making sure to coat the pasta evenly and to distribute the mixture evenly into the casserole dish. In a bowl, melt butter or margarine and mix with breadcrumbs, basil, oregano, and remainder of the Parmigiano. Pour butter mixture over the entire casserole dish. Cover with foil and bake at 375 for 25 minutes. Serve.
Anyway, I'm incredibly hung over and the only position that feels even remotely good is lying in a fetal position, so I'm going to resume with that momentarily.
Chicken Alfredo Casserole
Ingredients:
3 medium-sized chicken breasts
1 cup Italian bread crumbs
1 lb. Linguine pasta; fresh if possible, but dry will do
1 cup heavy cream
1 package Panna da Cucina (optional, but preferred)
salt and pepper
1/2 lb. Parmigiano Reggiano, grated
Olive Oil
Vegetable Oil (I use pretty liberal amounts of both, so use it to taste)
3 tbs. Butter or margarine
1/4 tsp. each Red Pepper flakes, oregano, and basil
1 tbs. chopped garlic
To make the alfredo sauce, bring heavy cream to a light simmer in a saucepan. Gentry stir in Panna and half the contents of the Parimigiano. Add alt and pepper to taste.
Boil pasta as usual; do not cook thoroughly. Slightly less than al dente; about 5 minutes if fresh, 8 or so minutes if dry. Drain and set aside.
Cut chicken breasts into chunks about bite-sized. Grease a frying pan with olive oil. Add garlic, and saute' chicken until cooked thoroughly. Add alfredo sauce and continue to simmer 2-3 minutes.
Grease a casserole dish with vegetable oil or cooking spray. Add pasta, distributing evenly. Add chicken alfredo and mix thoroughly throughout, making sure to coat the pasta evenly and to distribute the mixture evenly into the casserole dish. In a bowl, melt butter or margarine and mix with breadcrumbs, basil, oregano, and remainder of the Parmigiano. Pour butter mixture over the entire casserole dish. Cover with foil and bake at 375 for 25 minutes. Serve.
Anyway, I'm incredibly hung over and the only position that feels even remotely good is lying in a fetal position, so I'm going to resume with that momentarily.