Where do I begin??? My oh my…
This was so good! Rich and creamy full of flavors but nothing overpowering. Every flavor worked together beautifully, and the colors on the finished plate were magnificent!! I found the recipe over at Get Off Your Butt and Bake, one of my new favorite blogs!
Ingredients:
1 1/2 cups of Cooked diced or shredded Chicken breast
1 cup of diced fried ham
1 cup of crumbled cooked bacon (for the top)
1 diced Roma Tomato ( for the top or can mix in)
5 to 6 stalks of cooked Tender Asparagus for the top
1 cup grated Parmesan Cheese and additional for the top
Pasta: Whatever your family likes.
SAUCE:
1 cup milk
1 cup chicken Broth
1 cup Whipping Cream
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
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 ham in a small amount of the bacon grease. Sprinkle a 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.
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 thorougly, 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.
Ingredients:
1 1/2 cups of Cooked diced or shredded Chicken breast
1 cup of diced fried ham
1 cup of crumbled cooked bacon (for the top)
1 diced Roma Tomato ( for the top or can mix in)
5 to 6 stalks of cooked Tender Asparagus for the top
1 cup grated Parmesan Cheese and additional for the top
Pasta: Whatever your family likes.
SAUCE:
1 cup milk
1 cup chicken Broth
1 cup Whipping Cream
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
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 ham in a small amount of the bacon grease. Sprinkle a 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.
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 thorougly, 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.
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