Tag: bowtie pasta

Recipes and Cooking

Loaded Chicken Caesar Salad Pasta Recipe

Brandi C

Loaded Chicken Caesar Salad Pasta Recipe

Loaded Chicken Caesar Salad Pasta Recipe

I was cleaning out my fridge and pantry, one day, and had a lot of little thing I had to use up. So, here is my take on Loaded Chicken Caesar Salad Pasta Recipe. It was loved by my 15 mth old grandson to my 50 year old husband. The leftovers were just as good! This is just what I used, so substitute as you want!

Ingredients

2 cans of chicken, drained (can totally boil you up some chicken)

2 T. butter

Bacon grease (I used 2 T)

Seasoning

Chicago seasoning

Bag of bacon bits (or fry up your own)

1 bag of Croutons

Bottle of Caesar dressing

Romaine, cut up

Shaved parmesan

Chopped green onions

Bowtie pasta (cooked to al dente, drained, and refrigerated)

Directions

In small sauce pan, add butter, bacon grease, both cans of chicken, bacon bits, and seasoning. I heated this through to get the canned chicken taste out and add some flavor.

In large bowl, add 1/2 the COLD cooked pasta, 1/2 the chicken and bacon mixture, chopped green onions, 1/2 the romaine, a good handful of shaved parmesan, chicago seasoning, 1/2 the bag of croutons, and 1/2 the jar of caesar dressing. I used tongs to mix this well.

Repeat the layers and serve. Honestly, I was shocked at how good this was when I tried it. Actually, I made my son-in-law and daughter eat it first in case it was awful LOL. She added a bit more chicago seasoning, which is fine by me and can totally be eliminated if you don’t like it.

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Recipes and Cooking

Chicken Alfredo Soup

Brandi C

Chicken Alfredo Soup

Chicken Alfredo Soup

Just go ahead and slap your mama. Dang, it. This Chicken Alfredo Soup is now tied for first place for Big Daddy. The other two are Easy White Chicken Chili with Cream Cheese and Pizza Soup Recipe. Frankly, I am impressed with myself.

Ingredients

3 cans of chicken, drained (feel free to use chicken breasts because you can use the broth)

Seasoning

Onion

Garlic

3/4 c. butter

3/4 c. flour

1 c. heavy cream

Sour Cream

Chicken bouillon

Water

Parmesan

Mozzarella

Pasta

Directions

Saute up the cut-up onion and garlic in butter. Once sauteed, add in your flour and cook that down a bit. Get your whisk out and add 2 c. water. Whisk that all in really well. Now, I wish I could tell you how much chicken bouillon I used, but I used that paste. I think I did about 2 Tbsps. Sprinkle with your seasoning.

Once that is incorporated, add more water and keep stirring. I did this in my Instant Pot on saute mode, by the way. You will notice your “roux” is getting thicker. I think I did about 5 c. water. You can adjust accordingly. Add your chicken and parmesan.

Moving On

Let’s talk pasta real quick. I used bowtie pasta. I brought my water to a boil in my pot (not the instant pot). Once it came to a boil, I seasoned it and added my pasta. Drain and then add to your roux.

Next time, I might use a couple of boxes of Ditalini pasta or maybe cut up fettucini. The bowties were fine and good, but I think I want a smaller type, like a small rigatoni. Ugh, I need to go and look at all the types or make my own. Do you know what would be good? Putting in cheese tortellini. Cause, yum!

Anyway

Once I got all that in the pot, I added the heavy and sour cream. If you cook this in an instant pot, you must keep stirring because it will start to burn on the bottom. Baby it! In the end, I added about 2 cups (I know, I know) of mozzarella. Keep tasting to adjust the seasoning. Remember, you can always add seasoning, but you can’t take it out if you put too much in there. Start small and add as you like!

Dang, this was good. Had my Oak been here, I would’ve slapped her face 🙂 Then, she would have slapped me back, LOL.