ummmmmm...
I made up this chicken "alfredoish"
pasta catelli or fettuccine,
chicken breast,
veggies-
garlic pressed or chopped
carrot or squash- your choice, sliced,
few smallest brown mushrooms whole,
green and red pepper diced
one stalk of celery diced
ready to eat spinach added shortly before the end
one zucchini - halved and thickly sliced, added shortly before the end
(to avoid overcooking)
sauce- depend how much chicken and veggies - smallest or biggest carton of whipping cream (the more the better)
Philly Cheese - add as much as you like to taste - I add A LOT!!
Mozza cheese - save yourself time and work and buy shredded
Three or Four Kraft Cheeses (also shredded)
also add to your like
olive or sesame or walnut or coconut oil
start with frying garlic in bug sauce pan. once the garlic is ready add
diced chicken, make it almost done, add first the hard veggies that take longest to cook.
Add some spices you like- I like oregano, thyme or savory
or some ready to use mix Lemon and Herb seasoning - depends on me mood
Then add those veggies who take a a bit more time,
finishing with ones that take the shortest time to cook -
spinach and zucchini.
~
Remember,
Do not leave spinach soaking in the water as water-soluble nutrients will leach into the water.
Do not cover the pot when cooking spinach. Leaving the pot uncovered helps to release more of the acids with the rising steam.
this acid is harmful to your joints.
WHFoods: Spinach
Spinach, however is not necessary to the dish, or can be substituted with Swiss Chards.
I like to add some purely for its nutritional value.
Then, add some whipping cream to the saucepan.
while warmed up, start adding cheeses.
taste it, make adjustments in cheeses ratio, spices salt ratio ect
and voila! enjoy
don't forget to prepare your pasta along with the chicken, too - this is fast
cooking dish.
Fuzzy
ps - it's a quite high calorie dish, so I wouldn't recommend to eat it frequently
oh, no.... once a month will do. or maybe if you don't mind substitute whipping cream with a 2% milk??