|QUOTE (Jay Gold @ Jan 6 2016, 05:00 PM)|
First basket contains:
Uncooked Pasta Sheets
Dry Onion Soup Mix
Remove skin, fat and bone from the chicken breasts. Cut chicken into chunks. Saute in vegetable oil until mostly cooked through. Season well with the soup mix and add l/4 cup of rosemary. Pour in a jar of Alfredo sauce and set aside in a bowl. I would add oregano and some Italian seasoning with freshly mince garlic.
Peel the carrots and cut into pieces. Blanch them in boiling water for 4 minutes the stop the cooking in a bowl of ice water with them.
Trim the sheets of pasta into long strands to resemble fettucine and boil until just right.
Now mix all the ingredients together in a casserole dish coated with olive oil. Add a little more Alfredo sauce over the top and sprinkle Parmesano Reggiano cheese over the top of that. Bake until crusty on top. Maybe 20 or less minutes on 350F.
There you have a wonderful Chicken Alfredo with carrots. Garnish with parsley. Enjoy!!!