- 16 oz thin spaghetti, cooked (or any of your favorite noodles)
- ½ cup butter (plus more for buttering pan)
- 4 chicken breasts, cooked, diced
- 2 cans cream of chicken soup
- 2 cup sour cream
- ½ cup dry white wine (I use Beringer, but you can also use cooking wine)
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 Tbsp parmesan cheese
- 2 cup shredded mozzarella cheese
Combine 1/2 cup butter, cooked chicken, soup, sour cream, salt, pepper and white wine. Add cooked noodles. Pour into a buttered 13×9. Sprinkle both cheeses on top. Bake in a 300 degree oven for 45 minutes, covered with foil. Remove foil and bake for another 15 minutes. May be made in advance and refrigerated (before cooking). However, add time if that is the case to heat thoroughly! Enjoy!
I’ve never tried truffles before, so I got this artichoke/truffle mix from Ta Lin in Albuquerque for around $10. I like them well enough that I want to get a whole fresh truffle to shave on top of a dish to taste it more clearly. This canned stuff tastes a lot of the artichoke, which is great but there’s an undertone of something else that I’d like to investigate more. You can buy this and other flavors online at amazon or urbani.com
I made a basic alfredo with penne and about half of this can of truffle/artichoke stuff.
8 oz dried penne pasta (or fettuccine)
2 Tablespoons butter
1 cup whipping cream (I usually use heavy whipping cream)
1/2 tsp salt
1/8 tsp fresh ground pepper
A dash (or 2) Cayenne pepper
1/2 cup freshly grated Parmesan cheese
1. Cook pasta according to box directions for Al Dente pasta, usually 8-10 minutes.
2. In a saucepan, melt butter. Add cream, salt, pepper and cayenne. Bring to a boil and reduce, boil gently, uncovered for 3-5 minutes until mixture begins to thicken. Stir in cheese.
3. Drain pasta and toss with the hot alfredo sauce and serve immediately.