With Halloween around the corner I have the perfect recipe that will repel vampires! For real though, if you are not a fan of garlic then this is not the recipe for you. A friend of mine is in her senior year of college and the sorority she is in just built their house on campus, so she is living there. Fun, because the pictures I’ve seen of the house look amazing, a little sad though because she won’t be able to cook anywhere near the amount that she normally does. She came over recently and we decided on cooking an Italian dish, a feast really! We choose this dish from mmmcafe. I was excited and nervous at the same time about preparing this meal, excited because it sounded amazing, nervous because it seemed very fancy and there is something intimidating to me about cooking Italian meals for some reason. Like I mentioned before, make sure you are a fan of garlic if you are making this, we could literally smell the garlic in the sauce in the other room. This is an awesome recipe, because not only it is simple, easy to make, comes out delicious, but it also has homemade alfredo sauce! The original recipe calls for 9 individual rollups, but I think that 10 would fit pretty well in the 8×8 dish (actually from experience I know that I can squeeze 11 in that dish). This is a great dish when it’s fresh and heats up well too, the sauce separated when I reheated it, but it didn’t affect the taste at all. I just realized that the reason the sauce may have separated was because I forgot one of the ingredients, sad, but it will be even more tasty the next time I make it! It was the parmesan cheese that I forgot to add. Below are the recipes for both the Alfredo Sauce and the Alfredo Chicken Roll ups
1. In a medium to large sauce pan melt the butter over medium heat. Add the freshly minced garlic and cook for about 1 minute.
2. Add the cream cheese and whisk until smooth and melted.
3. Whisk in heavy cream, season with garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes.
4. Stir in both the cheeses and when melted remove from heat and serve.
10 Lasagna noodles
2 ½ cups alfredo sauce (the above recipe makes just that amount!)
2 cups cooked shredded chicken
3 cups shredded mozzarella cheese
1. Preheat oven to 350 degrees
2. Spray a 8×8 pan with non stick spray pour just enough sauce on the bottom to cover it
3. Boil 8-10 cups of salted water in a large pan, cook noodles until al dente. Drain and rinse the noodles with cold water to prevent them from sticking to one another. Then lay out each noodle individually and blot dry with a paper towel (Make sure to remove any noodles that may be laying on a paper towel otherwise they will stick to it…)
4. Cook chicken, I season mine with salt, pepper, rosemary and a bit of poultry seasoning. Once no longer pink remove from heat, take two forks and shred
5. lay out the cooked noodles and prepare to assemble. Leaving about ¾ an inch of space on each side of the noodle, spread about 1 ½ tbsp of sauce onto each noodle. Sprinkle with oregano and garlic powder on top of the sauce. Divide your chicken into 10 even piles and place one pile of chicken per noodle, then to p with about 2-3 tbsp cheese.