‘If you really want to make a friend, go to someone’s house and eat with him… the people who give you their food give you their heart.” ~Cesar Chavez
A fitting quote for a post that is just as much about food as it is about friendship. The author of today’s guest post for Garlic Cream Chicken and Vegetables and I formed an instant bond when we found ourselves on an adventure in the gator invested swamps and towering fairy-tale castles of Kissimmee, Florida, where we shared food, wine, and stories.
An ardent traveler, gifted journalist, fellow lover of wine and off-color jokes, Julie Cohn is not only a great friend, she is a culinary alchemist of the highest order. Even when she’s just looking for the “easy way out,” her cooking makes mouths water.
So naturally she blogs about it.
A Cork, Fork, & Passport, is the amuse bouche of blogs.
Travel. Food. Wine. Cocktails.
You know, the “Four Food Groups” of La Dolce Vita. Today Julie shares a recipe that is perfect for perking up poultry. It can also easily be morphed into a tasty meatless option for we lovers of veg. I now give you reason to drool…
Garlic Cream Chicken and Vegetables
I was looking for a way to use leftover grilled chicken in a new way, and decided to mix into a pasta dish. My family loves Alfredo sauce, but I wanted to make this a little different, so added garlic and mozzarella cheese to give it a garlic taste and creamy texture. My family loved it and so will yours!
3-4 Boneless, skinless Chicken Breasts (Oven Roasted or Grilled)
1 Package Fettuccine Noodles
2 Tbsp. Butter
4-5 Cloves Garlic
2 Tbsp. Fine Flour (Wondra)
3 c. Heavy Cream
1/2 c. Shredded Mozzarella
1/4 c. Grated Parmesan
1 c. Asparagus, chopped into 2-3 inch pieces
1 lb. Mushrooms, cleaned and sliced
1/4 c. Sun-dried tomatoes, cut into strips
Cut the chicken into bite size pieces, set aside. Cook the fettuccine noodles according to package instructions.
Heat the butter in a large stock pot on medium-high heat. Cut the garlic into thin slices and add to the butter; saute for about 3-4 minutes, until soft. Sprinkle the flour in the pan and stir, forming a roux. Add the heavy cream and turn the heat up to medium high, stirring so the cream does not burn. When the cream bubbles, turn down to medium low, and stir until slightly thickened. Add the nutmeg, mozzarella, and Parmesan and whisk to blend. The sauce should thicken, but if it thickens too much, add a little more cream to thin it out. In a microwave-proof dish, steam the asparagus, mushrooms, and sun-dried tomatoes for about 4-5 minutes. Move the vegetables to a small sauce pan that has been spritzed with olive oil. Saute for 1-2 minutes on medium low.
Place the fettuccine noodles in the center of a dish. Add a helping of vegetables, then spoon the garlic cream chicken over the top.