A while back, Olive Garden had a dish made with cheese tortellini, alfredo sauce, ham, mushrooms, and peas. Hubby loved it. They no longer serve it, so I recreated something similar at home for him and he just loves it!
You will need:
3 cups penne pasta
1 and 1/2 stick of butter
1 tb minced garlic
3 cups half and half
container of grated Parmesan cheese
1 cup frozen peas
3/4 cup chopped ham
1 small package fresh mushrooms, washed and sliced. ____________________________________________________
First boil water for your pasta. Add a touch of salt and a pat of butter to avoid sticking and boiling over.
While that is cooking (about 10 minutes), start your sauce.
Use a large saucepan and melt a stick of butter. When melted, start adding flour. Start with a 1/2 cup at a time. Stir with a wooden spoon or silicone heat resistant whisk to make a paste. Add half and half, and Parmesan cheese. Stir to correct consistency and amount that you will need. At this point, add your garlic. Adding it sooner will easily burn it.
Meanwhile, in another saucepan, melt a 1/2 stick of butter. Add mushrooms and cook until tender.
Add frozen peas, chopped ham, and cooked mushrooms to the sauce. Add garlic, cream, or cheese as needed for taste or consistency.
Drain penne pasta. Place pasta on a dish and spoon sauce over top.
You can use milk instead of cream if desired.
Use a large non-stick skillet for easy clean up, like this one from Amazon.
Use a silicone whisk like this one for best results.
Serve with easy Cresent Rolls, or any other kind of bread.
You will need:
4 chicken breasts
8 soft taco shells
2 cups shredded colby cheese
Taco Bell Seasoning Packet (shhh! ;))
Sauce: 3 TB extra virgin olive oil 1 TB flour 1/4 C chili powder 2 C chicken stock 10 Ounces tomato paste 1 TS dried oregano 1 TS ground cumin 1/2 TS salt Brown chicken in skillet with 1 tablespoon evoo. Shred or cube chicken. Add back to pan and cook on low. Add Taco seasoning. Follow directions on packet. It will thicken. Mix 1 cup of shredded cheese in chicken mixture.
Butter a 9x11 baking dish. Lay each soft taco shell and spoon seasoned chicken inside. Fold both sides and lay in dish seam down. Continue with remaining taco shells. Bake at 350 degrees for 20 minutes.
Meanwhile, make your sauce:
In a medium saucepan, heat oil, add flour. Stir with a wooden spoon until it looks like paste. Cook for 1 minute. Add chili powder. Cook for 30 seconds. Add chicken stock, tomato paste, oregano, and cumin. Stir. Bring to a boil. Reduce heat to low and cook for 15 minutes. The sauce will thicken and be smooth. Adjust seasonings as needed.
Take baking dish out of oven and pour sauce evenly over enchiladas.
Sprinkle with shredded cheese and put back in oven for 10 minutes.