1 1/2 cups of Cooked diced or shredded Chicken breast (I like to use Rotisserie)1 cup of crumbled cooked bacon (for the top)
1 tablespoon of Brown Sugar
Pasta: Whatever your family likes.
SAUCE:
1 cup milk1 cup chicken Broth
1 cup Whipping Cream (You can change this up if you like: for example: Use 1/2 cup Whipping Cream, 1 1/2 cups milk and 1 cup broth)
1 cup grated Cheddar Cheese
1 cup grated Parmesan Cheese
2 Tablespoons butter
2 Tablespoons flour
1/4 tsp. garlic powder
1/4 tsp. onion powder
*Can add more seasoning to your taste a few sprinkles of Red pepper flakes (opt)
1 Teaspoon white sugar
1/2 tsp. cracked black pepper
DIRECTIONS
Fry bacon until crispy, place on Paper towels and set aside. Fry pieces of Ham in a small amount of the bacon grease. Sprinkle 1 tablespoon of Brown Sugar on top of the ham, and toss until the ham is golden and the Brown sugar has caramelized. Chop or shred the Chicken Breasts, chop tomato, and chop tender cooked Asparagus. (If you don’t care for Asparagus, you could use Broccoli or any vegetable your family likes, or just leave it out entirely)
Over medium heat, melt 2 tablespoons butter. Add 2 tablespoons flour, seasonings, sugar and whisk together with the butter until bubbly. Continue whisking, and slowly add the milk, cream and the chicken broth. Whisk Constantly, so that you don’t get any lumps. You want your sauce to be nice and smooth. Keep whisking until the sauce has thickened. Turn heat to low, and add the grated cheddar and Parmesan cheese. Once melted and mixed thoroughly. Add ham and chicken. Turn your heat to the lowest temperature and cover. Prepare your pasta until al dente. Drain well.
Plate the pasta, and serve the sauce over the top. Crumble your bacon on top of the sauce, and also top with Asparagus, tomatoes and more grated Parmesan Cheese.
Serve with Parmesan Knots
1 comments:
Zakk made this for us last time he was home and we really liked it. The sauce was delish and I loved the bacon on top! Yum yum!
Post a Comment