****REVISED**** to give you the time of the WCCO airing of the "Chicken Alfredo" Recipe...around 6:20am is the time they gave me..on channel 4 :) That's Early!
I'm back...finally! Well, I thought a Recipe Blog sounded like a really fun and manageable thing to do...but then life happened amongst it and I just couldn't seem to get back here again although my intentions were always there! Well..I will try to get a post up weekly to keep your interest and continue sharing the love of recipes, cooking and baking!
For an update on the Pillsbury Bake-Off...they have announced on http://www.pillsbury.com/ the 100 finalists, where they are from, and the name of their recipe. There are 5 finalists selected from the State of Minnesota...including me! The name of my finalist recipe is: "Double Chocolate-Orange Scones"... for the "Breakfast & Brunch" category. The recipes will be released in January on the web site.
On a note of EXCITEMENT...I submitted this recipe "Michelle's Chicken Alfredo" a couple of months ago to the WCCO Morning Show "Gold'n Plump" Chicken Recipe Contest. It won under the Pasta category and will be aired on the WCCO Morning Show this coming Friday, October 30th. Channel 4 for those of us in the Midwest. The morning show is quite early...they have not given me a time yet that the segment will run...but if they do before Friday I will update the Blog. Jamie Miller, a Professional Chef will be making the recipe.
Enjoy the recipe and share it with others...always share the love of cooking! I think it will become a family favorite for you too!
Original By :Michelle Gauer
Serving Size : 12
5 tablespoons flour
4 tablespoons butter
1 1/2 teaspoons chicken bouillon base
1/4 teaspoon white pepper
2 cups milk -- (can use skim)
1 1/2 cups canned chicken broth
8 ounces sour cream -- (can use light version)
1/3 cup parmesan cheese -- (fresh grated best)
2 tablespoons olive oil or canola oil
1 cup fresh mushrooms -- sliced or chopped (can use 8 oz. can)
5 cloves garlic -- crushed
1 small sweet onion -- chopped
4 boneless chicken breast or turkey -- cut into 3/8" strips (or use precooked meat)
1 (16 ounce) bag frozen California-blend vegetables -- (or steamed fresh)
1 (16 ounce) box/bag fettuccine noodles or penne noodles -- prepared
In a large saucepan, combine the flour and butter over low to medium heat until melted. Add the bullion base, white pepper, milk, chicken broth, sour cream, and parmesan cheese. Heat to boiling, stirring continuously until thickened. Sift in more flour while stirring if mixture seems to thin. It will thicken as it cooks and sits.
In a separate fry pan, saute the meat with the mushroom, garlic, and onion in the 2 tablespoons of oil until meat is cooked through and onions are tender. Add to the saucepan mixture, including juices.
Par Boil the veggies whether frozen or fresh...DO NOT OVERCOOK...I like to steam them...drain very well and add to the sauce mixture.
Heat thoroughly on the stove top and serve over noodles or place in a casserole dish and sprinkle top with additional freshly grated parmesan cheese and bake at 350 for approx. 15-20 minutes...until bubbling. A Family Favorite! Great Reheated too!
Start to Finish Time:
1 hour 20 minutes
Serving Ideas : Great with garlic bread or breadsticks and a salad.
NOTES : Wonderful added flavor if you use smoked or peppered turkey for the meat. Also wonderful to grill with a chicken or rib rub chicken tenders, slice and lay on top of dish. You can use left over meat or precooked meat also....recipe is very flexible. You can combine the noodles with the sauce or serve separately. Great for Potlucks!
"A recipe is only a theme, which an intelligent cook can play each time with a variation" ~ Madame Benoit