Chicken Florentine Alfredo

There is a restaurant here in Maine that we really, really like. And every time we go there I get the same thing...their Chicken Florentine Alfredo. It. is. so. good.  The other day we were trying to figure out what we were going to make for dinner with the thawed chicken we had...so we thought we'd try to mimic the recipe. It turned out almost exactly the same! I was really easy and super good!

-3 boneless, skinless chicken breasts split lengthwise to make 6 pieces (or amount you need, I need 6)

-cajun spice mix (recipe below or you can use store bought)

-1 small package linguini (I used a 1lb box) cooked according to directions on package al dente

-Alfredo sauce (store bought or homemade if you have a recipe, I don't have a recipe I like)

-handful of baby spinach, chopped fine

-1 tomato, chopped for garnish

-grated parmesan to top if desired 

I found this recipe for blackened seasoning on Allrecipes.com. I really liked it although it was a bit spicy for my kids. I think next time I will reduce the amount of cayenne pepper I use for them. (*We did find that as we ate and the chicken was kind of mixed in with the noodles and sauce that the sauce tamed the spicy-ness of the chicken) This spice mix tasted very much like the chicken I had at the restaurant.  You can also just buy a cajun spice mix at the store if you would like.

Tom's Blackened Seasoning

1 tbsp. paprika
4 tsp. dried thyme
2 tsp. onion powder
2 tsp. garlic powder
1 tbsp. white sugar
2 tsp. salt
1 1/2 tsp. black pepper
1 tsp. cayenne pepper, or to taste
1 tsp. dried oregano
1/2 tsp. ground nutmeg
3/4 tsp. ground cumin

Mix all spices in a container that has a lid and shake vigorously until well combined. This makes enough to coat six chicken breasts (or fish if you prefer).

This is where I cheated...I don't have a recipe for Alfredo sauce that I like. I like the Classico jar of Alfredo sometimes but didn't think it would be good for this recipe. So we just picked up a pint of Alfredo sauce from Olive Garden. I think it was less than $5...about the same as a jar at the store. But better... :) Anyone have a really good recipe for Alfredo? Send it to me!

Start with preparing chicken; clean it, split lengthwise, sprinkle with spice mixture on both sides to coat then set aside. You can blacken your chicken but we just grilled it on the grill until it was cooked through.  Start your grill heating (unless you are blackening chicken on stove and using oven). Boil water to start cooking noodles according to directions on package. While noodles are cooking,  warm Alfredo sauce in sauce pan and add chopped baby spinach to sauce to warm and soften. It doesn't take long and you don't want the spinach too soggy. When noodles are almost al dente put your chicken on the grill. Because they are split they will cook very fast.  I think ours was done in less than 10 minutes. While chicken is grilling, drain noodles and place in large mixing bowl. Add Alfredo sauce and toss to coat all noodles. I didn't use all of the pint...use what you like for your taste . Remove chicken from grill. Serve linguini and Alfredo on large plate, place scored blackened chicken on top and garnish with chopped fresh tomatoes. YUM!

This recipe made 6 servings.

Angel Hair Pasta

My mom makes this as a side to brisket, but goes great with chicken too!

2 tbsp. olive oil
1/2 tsp. garlic powder
2 c. canned tomatoes with juice
1/4 tsp. black pepper
1 tbsp. basil
12 oz package angel hair pasta

Cook 12 oz angel hair pasta in salted water according to directions on package. In sauce pan, combine olive oil, garlic powder, tomatoes, pepper and basil. Simmer to allow flavors to mix. Add tomatoe mixture to angel hair and. Toss to coat all pasta. Sprinkle with Parmesan cheese.

Ham Spaghetti

From the kitchen of LH

*This one is a favorite of our family's. I have loved it since I was a child and now my kids love it.

2 tsp. whole rosemary
1 tsp. sage
3 tbsp. butter
1/3 c. water
1 c. diced ham
4 slices cooked bacon, crumbled
1/2 tsp. garlic
1/2 tsp. pepper

Brown ham in large sauce pan on med-high heat in butter, add water, bacon and spices, reduce heat and cover, let simmer until water is gone. Crack 4 eggs into mixture, stir and let cook until eggs are cooked through. Do not scramble eggs before adding. Mixture will be a greyish color. Add mixture to hot cooked spaghetti (I make enough spaghetti for about 6 servings) and toss with about 1 c. Parmesan cheese.

Lasagna

Prepare spaghetti sauce from previous post. For lasagna, I usually 1-1/2 the recipe except the meat, just use 1 lb.

9 lasagna noodles
1 15-oz carton ricotta cheese
2-3 c. mozzerella cheese, shredded (or more)
1/2 c. parmesan cheese
1 egg

1 handful fresh baby spinach, chopped fine

Prepare spaghetti sauce and let simmer while preparing the rest of meal. Cook lasagna noodles according to package. Remove noodles carefully, place on a sheet of aluminum foil until ready to use. Combine ricotta, mozzerella and parmesan cheese in large bowl. Add 1 egg and baby spinach and mix thoroughly. Place a ladle of sauce in bottom of 9 x 13 pan to prevent 1st layer of noodles from sticking. Then place 3 lasagna noodles. Place spoonfuls of cheese mixtures on top of noodles using 1/3 of the mixture. Since the mixture is thick you may want to put smaller chunks all over and then use fingers or spoon to pat them flat on the noodle. Ladle sauce on top of the cheese mixture. Then 3 more noodles, more cheese mixture, more sauce. Then 3 more noodles, the rest of the cheese and top with sauce. Bake covered at 350F for 45 minutes. Let stand for about 10 minutes before serving. Serve with hot fresh garlic bread, green salad and/or steamed vegetables.

Spaghetti Sauce

1 lb. lean ground beef, browned, seasoned with salt and pepper, drained

or
1 lb. italian sausage, browned and drained

2 15-oz cans tomato sauce
1 14.5-oz can diced tomatoes, drain the juice
2 tbsp. dried onion or 1 med. onion chopped fine
1 tsp. garlic salt or 2 cloves garlic, pressed and 1 tsp. salt
1 tsp. black pepper
1 tsp. oregano
1 tsp. basil
1/2 tsp. sage

1 tbsp. dried parsley for color
1 bay leaf
1/4 c. butter

Brown hamburger or italian sausage and drain. In large sauce pan, saute chopped onion and garlic in 1 tbsp. extra virgin olive oil. When onion and garlic are transparent add tomato sauce, tomatoes and all spices. Add hamburger/sauage and butter. Let simmer on med-low stirring occasionally for 30-40 minutes to allow flavors to mix. Remove bay leaf before serving. Serve over hot spaghetti noodles with parmesan cheese, garlic bread and green salad or steamed vegetables.

Pasta Salad

2-3 large tomatoes
1 can sliced black olives
1/2 green pepper, chopped
1 bunch broccoli, chopped into small pieces
1-2 carrots, shredded
3 green onions, chopped
1 bottle Wishbone Lite Italian Dressing

Mix all ingredients in bowl and marinate overnight. Cook tri-italian noodles as directed on package. Drain and rinse with cold water. Add to marinated vegetables then toss with parmesan cheese (about 1/2 cup) and mix well. Refrigerate and serve chilled.