The chicken and noodles was easy. In a pan I sauteed some onion and a heaping half teaspoon minced garlic, then added sliced grilled chicken from the barbecue, and just let it sit on warm for the flavors to mingle while I made the sauce and noodles. Cook a small/medium sized package of thick home style noodles. The sauce was made from what was in the refrigerator.
- 1/2 cup butter
- 1 (8 ounce) package cream cheese
- 1/2 teaspoon minced garlic (or teaspoons garlic powder)
- 1 cup milk
- 1 cup half and half
- 3 ounces grated Parmesan cheese
- 3 ounces grated Romano
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon Italian Seasoning
- dash of red pepper flakes (less than 1/8 teaspoon)
DIRECTIONS - Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce thickens pretty rapidly when removed from heat.
While this is cooking, nuke or lightly grill couple of cups of fresh veggies til tender crisp.
Toss cooked sauce with hot pasta, chicken mixture and veggies. Serve with grated cheese and extra red pepper flakes.