Hello everyone ! Try and bear with me as I get myself adjusted to a new job, every Monday I’m told I’ll be working one schedule and them sometime during the week that schedule changes, it’s finally starting to get smoothed out, so I should be back to regularly posting within the next week or so ! Anyways, on to the good stuff !
For a few weeks I’ve had this idea to do a decadent twist on one of my favorite sandwiches, the chicken club. And It finally worked out a couple of nights ago. With Valentine’s Day coming up, if you wanna impress your boo with a homemade delicious meal, this is definitely a great option. If you’re interested in finding out how I made this DELICIOUS Chicken Club Cavatappi, keep reading.
1/4cup parmesean cheese
2 cups milk
1 tsp onion powder
1/2 tsp garlic powder
salt, pepper, and chili powder to taste
**I made my alfredo sauce first, because if this doesn’t work out, there’e no reason to keep going. So my advice is work on this before pulling out your meats and vegetables. Tweak this to your liking however you’d like, my favorite thing about cooking is putting my own twist on dishes, it’s makes it personal.
Then on to the meats !
3 thinly sliced chicken breasts
1/4LB bacon (3-4 sliced depending on thickness)
1 handful fresh spinach
1/2 jar of sundried tomatoes
1/2 box Cavatappi pasta
Directions: Heat oven to 375, for the bacon. In a saucepan, boil water on medium high heat and add in pasta.
Melt butter in a medium sautee pan on medium high heat, once butter is melted add garlic and sautee in your pan until aromatic. Turn the heat to low-medium and begin slowly adding in your flour to create a roux. Still frequently to keep the texture smooth. Once flour, garlic and butter mixture is smooth, slowly add in your milk and stir until your mixture is smooth. Add in parmesean cheese. You can add more to taste! but be careful not to go overboard and make a cheese sauce, remember we want this to be more on the liquid side. Once your sauce is made, turn temperature to low, and stir occasionally. The oven should be preheated at this point.
Line a cookie sheet with aluminum foil and place bacon on the sheet, and in the oven for about 15-20 minutes until all fatty parts have been cooked down. Once the bacon is cooked, remove from oven and chop into small bits. Add this into your alfredo sauce we made earlier.
Add salt and pepper to the chicken breasts. Pan fry with a bit of olive oil until chicken is just turning golden and set off to the side.
After your pasta has boiled and been drained steam your spinach, and add to pasta. Take your sundried tomatoes and add that to your alfredo and mix well.
Then add your pasta/spinach to the alfredo sauce and top with chicken.