Sunday, July 28, 2013

No Takeout Tonight Creamy Chesapeake Chicken and Campanelle Pasta (ready in 25 mins)

This recipe is fast and easy.  It'll be done before the pizza guy gets there. 

Creamy Chesapeake Chicken and Campanelle Pasta 

2 box campanelle pasta
1 stick butter
½ bag
frozen cooked chicken strips (these should be a staple in everyone's freezer, or freeze your own precooked chicken if you have time to kill)

Boil water and cook pasta according to package direction.  Melt butter on low and throw in half bag of cooked chicken strips and turn up the heat to med, cooking until heated, then turn back down to low.

In a bowl,  combine:

1 egg, beaten
1 16oz container of sour cream
½ c milk
3/4 c parmesan cheese
4 T dried minced garlic
2 T old bay seasoning
1 T italian seasoning (rosemary, basil, oregano, marjoram blend)
fresh cracked pepper

When chicken is heated through and and temp is turned back to low, pour in sauce over chicken/butter in pan.  Heat through and pour over pasta. Serve with asparagus or your fav green vegetable.

Variation: This is excellent with asparagus spears..chop them and steam them over the pasta and toss them in the finished product.
Feel free to substitute Chesapeake bay seasoning...or whatever you want to call your seafood seasoning.

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