This recipe creates a moist, delicious bread with onion and dill seed. It can be eaten alone, with your favorite spread or dip, or for gatherings, you can carve a bowl into the center and put your favorite dip, or even marinara. YUM! Continue reading
This recipe is really good – and REALLY easy!
1 Rotisserie Chicken, cut up (or any cooked chicken)
2 c. cooked pasta (I used mix of lg. elbow and shell ’cause I’m silly like that)
1/2 c. butter (1 stick)
2 garlic cloves, minced
2 c. heavy cream
1/4 t. freshly ground pepper
1/4 t. salt
1- 1/2 c. grated Parmesan cheese
In medium saucepan over med. heat, melt butter.
Add garlic, cream, salt and pepper.
Bring to a low boil and reduce heat to medium low and simmer for about 8 minutes.
Remove from heat and slowly add cheese.
Return to stove on low and cook for 2-3 minutes, stirring constantly.
Add cut up chicken, let simmer another 5-10 minutes.
Serve over your favorite pasta. Serve hot. (do not add pasta to the sauce-Read reheat instructions below)
1 loaf french bread – sliced
4 T. butter
1/8-1/4 t. Italian seasoning (depending on desired taste)
1/4 t. garlic salt (or 1/2 t. Tastefully Simple garlic garlic) or to taste
Melt butter with seasoning in Microwave or on stove top in small pan. Brush on bread slices. Bake at 300 for about 6 minutes or until edges start to brown.
TO REHEAT: The butter likes to separate from all fresh Alfredo recipes when reheating. To reheat the sauce (leave pasta out), do it slowly on the stove top, adding milk and removing some of the separated butter if necessary.)