Family Dinner Swap
I’ve mentioned Alfredo here a few times – it’s a family favorite. One recipe that I know everyone will eat, and usually can stretch for two dinners! If not dinner, I at least have good lunch for a few days :) It’s a little involved, and dirties at least 3 pans – but worth it!
Alfredo with Broccoli & Chicken
2-3 broccoli crowns, just the florets
2 Tbsp butter
2 Tbsp flour
2 Cups milk
1/2 Cup parmesan cheese – I use the best quality possible, it makes a difference.
1/3 Cup ricotta cheese
1/4 tsp salt
1/4 tsp black pepper
1 lb of pasta – fetticcine is traditional, I like to use mini-penne so I don’t have to cut it on the kids’ plates.
2-3 chicken breasts, cut into bite size chunks
To make the most of my time I have worked out my little system –
First – wash and cut the broccoli and get it steaming over medium heat.
Second – get water boiling for pasta (most pasta takes twice as long to cook here at altitude)
Third – cook the chicken in olive oil – be sure to season well – salt & pepper/garlic, or whatever you like.
Fourth – once the chicken is cooked through I transfer it to a large casserole dish with a lid and put it in the oven on warm. As other bits finish I add it to the dish! That way it doesn’t have to finish at the same time – that stresses me out.
Fifth – Start the sauce! Melt butter in a saucepan over medium heat. Add the flour, and cook it for a quick minute while stirring. Gradually add milk, whisking to blend. Cook for about 15 minutes or until it starts to thicken – you need to stir/whisk constantly. Next stir in your cheeses, salt and pepper, and cook until the cheeses melt. Taste, and remember it’s going over pasta, I usually add a touch more salt.
Usually while the sauce is cooking the broccoli and pasta finish, and I have added them to the dish in the oven. When the sauce has finished I pour it over the top and stir to combine! I love this dinner with a salad, but love that I already have veggies in the mix for my kiddos.
I don’t have a picture of it – but it’s good! Trust me :) I typically use 2% milk, because that’s what we buy, but it could be made less fat with skim milk and ricotta – if you like. That and switching the pasta to whole wheat would be healthier – I haven’t been able to get my family to switch.
Now I’m curious to see what you have to inspire me in the kitchen! Add your link to your favorite family dinner recipe and enjoy checking out everyone’s favorites too!