Jul 152016
 

Creamy alfredo sauce, spicy and smoky? We’d have this all the time if it was healthy, too!

We do eat it with kale on the side. That helps, right? If I put the kale in it would that make it better? No? That’s okay.

We really don’t eat like this all the time, but once in awhile, a rich and creamy, smoky and spicy dish really hits the spot. Paired with garlic bread and kale lightly fried in olive oil… yum!

Spicy Creamy Smoked Sausage Bake
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Ingredients
  1. 16 ounces dry Rotini pasta
  2. 12 ounces cooked smoked sausage
  3. 3 cloves garlic, minced
  4. 2 cups chicken broth
  5. 2 Tablespoons Clear Gel, Flour or corn starch
  6. 2 cups half and half
  7. 1/2 teaspoon pepper
  8. 1/4 teaspoon cayenne pepper
  9. 1/4 teaspoon red pepper flakes
  10. 1/4 teaspoon smoked paprika
  11. 1 cup Parmesan cheese
  12. 2 cups shredded mozzarella cheese, divided
  13. 2 Tablespoons fresh parsley, chopped
Instructions
  1. Preheat oven to 350 degrees.
  2. Cook Rotini al dente according to package directions and drain.
  3. In large skillet, fry sausage over medium heat until browned on both sides.
  4. Add garlic and cook 2 minutes.
  5. Add chicken broth and stir or whisk until smooth.
  6. Combine Clear Gel, flour or corn starch and half and half. Stir slowly into skillet mixture and heat until thickened.
  7. Add pepper, cayenne pepper, red pepper flakes, smoked paprika, Parmesan cheese and 1 cup mozzarella cheese. Stir until cheese melts.
  8. Add parsley. Stir until mixed.
  9. In 9x13 pan, add noddles and pour sausage mixture over pasta. Top with remaining cup of mozzarella cheese.
  10. Bake for 15 minutes or until cheese on top is fully melted and as brown (or not) as you like it.
Kryson's Kreations http://krysonskreations.com/
Spicy Creamy Smoked Sausage Bake

Apr 102015
 

We love alfredo, so I was super excited when I ran across this recipe. So much easier and faster! I love not having to boil the pasta separate and heat up the house even more during the summer months.

This recipe isn’t quite as rich as the old way I used to make alfredo, but it’s rich enough. I don’t think I’ll ever go back to the old way. I’m excited to try it with crab and see how it turns out.

One Pan Chicken Broccoli Alfredo
Serves 6
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Total Time
35 min
Total Time
35 min
Ingredients
  1. 3 Tablespoons Olive Oil
  2. 2 pounds boneless, skinless chicken breasts
  3. pepper to taste
  4. 12 oz bag frozen broccoli
  5. 3 cloves garlic, minced
  6. 2 cups chicken broth (I make mine with Better Than Bouillon if I don’t have some premade)
  7. 1 1/2 cups heavy cream
  8. 8 oz penne or other small pasta
  9. 2 Tablespoons Italian seasoning
  10. 2 cups fresh shredded real parmesan cheese or 1 cup pre-grated parmesan cheese
Instructions
  1. Cut chicken into bite size pieces and season with pepper.
  2. Lightly brown chicken in olive oil over medium heat. Don’t cook through. The chicken will continue to cook while it simmers.
  3. Add broccoli and garlic. Cook for about a minute. Don’t worry about the broccoli still being frozen. It will cook while it simmers.
  4. Add chicken broth, heavy cream and uncooked pasta.
  5. Bring to a boil. Cover and simmer for 25 minutes or until pasta is tender.
  6. Remove from heat. Add parmesan cheese and Italian seasoning.
  7. Enjoy!
Notes
  1. Don’t like broccoli? Try a different vegetable or omit completely.
Adapted from Melissa’s recipe at No. 2 Pencil
Kryson's Kreations http://krysonskreations.com/
One-Pan-Alfredo

Jun 082011
 
Seafood Fettucini Alfredo

3 Tablespoons butter
1 Tablespoon flour
1/2 cup parmesan cheese
4 cups half-and-half
2 cups mozzarella cheese
1 lb crab or imitation crab meat
12 oz cooked fettucini or angel hair pasta
2 Tablespoons Italian seasoning

  1. Melt butter, stir in flour.  Gradually add half-and-half.
  2. Stir in 1 cup mozzarella until melted, then add second cup and stir until melted and thickened.
  3. Add parmesan cheese; cook and stir until smooth.
  4. Fold in crab and heat for 5 minutes. Stir occasionally and do not boil.
  5. Toss pasta with sauce and sprinkle with seasoning. Serve immediately.
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