Chicken Alfredo Bake

Parmesan Chicken:

2 boneless, skinless chicken breasts

2 Tbs olive oil, divided

1 Tbs grated Parmesan cheese

1/2 tsp Italian seasoning

1/2 tsp red pepper flakes

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp black pepper

3 Tbs water

Cut the chicken breasts into 1" chunks.  Coat the chicken with 1 Tbs of olive oil and season it with the grated Parmesan cheese, Italian seasoning, garlic powder, red pepper flakes, salt and black pepper.  Heat 1 Tbs olive oil in a large skillet over medium heat.  Sear the chicken until the bottom of each piece is brown and the sides start to turn white (about 5 minutes).  Add 3 Tbs water to the pan, releasing the chicken pieces from the bottom of the skillet, and flip each one.  Continue cooking until the chicken is evenly browned on all sides and fully cooked in the center (about 5 minutes).  Remove the chicken from the skillet, leaving behind any stuck-on bits of chicken to flavor the alfredo sauce.

Buttered Breadcrumbs:

2 Tbs butter

1/2 c panko breadcrumbs

1/4 tsp Italian seasoning

1/4 tsp garlic powder

1/4 tsp red pepper flakes

1/4 tsp salt

1/4 tsp black pepper

Melt the butter in a small skillet over medium heat.  Once the butter has completely melted, stir in everything.  Toast the breadcrumbs, stirring occasionally, until all the butter is absorbed and the breadcrumbs are toasted and golden, but now brown (about 5 minutes).  Transfer breadcrumbs to a bowl to stop the cooking process and set them aside to cool.

Alfredo Sauce:

4 Tbs butter

4 cloves garlic, minced

2 c heavy cream

2 c Italian shredded cheese blend, divided

1/4 tsp Italian seasoning

1/4 tsp garlic powder

1/4 tsp red pepper flakes

1/4 tsp salt

1/4 tsp black pepper

8 oz. rotini, uncooked

20 oz. frozen broccoli florets (baby preferred, if you can find it!)

Using the same skillet used to cook the chicken, melt butter over medium heat.  Add the minced garlic and saute until fragrant (about 2 minutes).  Whisk in the heavy cream and spices.  Let it come to a boil stirring occasionally (about 5 minutes).  Turn the heat down to low and add 1.5 cups of shredded cheese, a handful at a time, whisking until the cheese is fully melted before adding more (about 5 minutes).  The alfredo sauce will continue to thicken as it cools.

Assembly:

Preheat oven to 375.  Thaw the frozen broccoli in a colander, breaking down any large florets into bite-sized pieces.  Set aside.  At the same time, boil a medium pot of water on high heat.  Once the water is rapidly boiling, add the rotini and cook until it is just tender (about 7 minutes).  Do not overcook the pasta, as it will soften further in the oven.  Drain the pasta in the colander with the broccoli and set aside.

Mix together the cooked chicken, cooked pasta, thawed broccoli, and alredo sauce in a casserole dish.  Top the casserole with 1/2 c shredded cheese and toasted breadcrumbs.  Bake until all the cheese is melted and the breadcrumbs are golden brown, about 25-30 minutes.

From Budget Bytes

Beef and Tomato Noodle Soup

1 - 1.5 lbs ground beef

1/2 c finely chopped onion

salt and pepper

1.5 tsp dried basil

1 tsp dried oregano

1/2 tsp garlic powder

pinch of dried thyme

6 c chicken broth

28 oz. crushed tomatoes

15 oz. tomato sauce

1 tsp brown sugar (optional)

8 oz. cream cheese, softened to room temperature

2 c (8 oz.) short tube pasta, like ditalini

freshly grated Parmesan cheese, for serving

Heat a large pot over medium heat and add the ground beef, onion, and pinch of salt and pepper.  Cook, breaking the meat into small pieces until meat is no longer pink and the onions are translucent.  Drain excess grease.

Add the basil, oregano, garlic powder, thyme, broth, crushed tomatoes and tomato sauce, stir well.

Bring to a simmer and add the pasta.  Simmer until the pasta is just al dente (according to package directions).  Stir occasionally to prevent sticking and adjust heat as needed to maintain a gentle simmer.

Add the soften cream cheese to a bowl and ladle in 1-2 cups of the hot soup (try to not get the noodles and beef, but don't stress over this too much).  Let the cream cheese and hot soup sit for a minute or two so the cream cheese can melt, then whisk until creamy, smooth, and well-combined.

Add the cream cheese mixture back into the soup and stir evenly until combined.  Simmer for 1-2 more minutes, stirring often, until the soup is bubbling and slightly thickened.  It will continue to thicken as it cools.

Serve with freshly grated Parmesan cheese.

From Mel's Kitchen Cafe