Creamy, Cheesy Pasta? Yes, Please!
When my family and I hit the grocery store, I often buy a huge, whole chicken and make all sorts of things out of it. The next day, after my full-on Sunday spent in the kitchen, and after I’ve utilized all the large sections for dinners, I put the remnants of the carcass in a large pot and add some cold water.
But, here’s the thing: not a lot – maybe an inch or so. I bring the water and chicken to a boil, cover the pan, turn down the heat and cook the leftovers for 15-20 minutes, turning the chicken once. This makes all the rest of the meat fall off the bone without overcooking it, and it also creates a delicious stock for soups and sauces.
We love using every bit of an animal, without creating any waste! All this aside, here’s a recipe for a delicious Alfredo sauce that I make. It pairs great with my bits of cooked chicken for a quick Chicken Alfredo pasta meal, on those nights when you’re feeling a bit lazy.
Oh, and guess what? There’s no butter in this recipe, so it’s a little healthier than your average Alfredo sauce too!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: Continually stir the ingredients, while cooking, to avoid any burning.
Recipe courtesy of: Jenny Can Cook
Image courtesy of: Sudden Lunch!
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