neka (n3xole) wrote,

two day update

I forgot to update my journal sorry guys. So tuesday I made Chicken and broccoli alfredo but I chose to use mini penne pasta instead of the fettuccine noodles.  Here is the original recipe with the directions mainly for making the sauce :


  • 24 ounces dry fettuccini pasta
  • 1 cup butter
  • 3/4 pint heavy cream
  • salt and pepper to taste
  • 1 dash garlic salt
  • 3/4 cup grated Romano cheese
  • 1/2 cup grated Parmesan cheese


  1. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
  2. In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
  3. Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.
Here are my changes and additions:
I only used 1/2 a cup of butter and it wasn't unsalted . I did not use any garlic salt I used garlic powder, onions and 2 cloves of garlic instead. I used a whole pint of whipping cream instead of 3/4 pint. I did not have Romano cheese instead I used Parmesan mozzarella and ricotta cheese.  I only used a  about 14ozs of penne pasta noodles and that was even too much I would use maybe 13oz . I also added 3 chicken breasts that I sauteed ( 4 mins on each side on medium to low heat) and a bag of frozen broccoli. I also made garlic bread.

When I was making the sauce I melted the butter first, sauteed my onions and 2 cloves of garlic in the butter , then I added the pint of whipping cream and 2 tablespoons of flour ( you could add lemon juice to thicken it up as well) and then I slowly added in my blend of cheeses.  This recipe turned out great! So tasty and even reheated well the next day. It says it serves four but 5 or 6 people could eat off of these measurements.


I made  chicken dish that my aunt usually makes when she comes to visit.
1 cup of butter
2 cans of cream of  mushroom soup
1/2 can of cream of chicken soup
any type of cheese you want
2 cups bread crumbs


Butter your pan, then layer the bottom of the pan with cut up uncooked chicken breast,  put your Cream Of Mushroom Soup and cream of chicken soup on top of chicken, put  whatever type of cheese you want I used mozzarella and Parmesan cheese on top of soup, slice butter on top of cheese, then top it off with Bread Crumbs ( I used 1 cup regular and 1 cup of Italian herb ). Cook for 1 hour 30mins at 335 degrees.

It was yum yum yum !

Let me know if you guys try any of these recipes or have any other go to recipes that you think I should try. I think I am making chicken enchiladas and home made guacamole tonight for dinner.

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