Chicken, ham, Bacon, Alfredo Pasta

It’s snowing and Cold here today, some of our schools even closed!

That’s something that doesn’t happen very often . . . around these parts.

We can handle huge amounts of the fluffy white stuff – – Spring has simply not sprung in Idaho!

 I’ve got to happy myself up!

 Last night I made one of my favorites.

 Wrap your mind around this:

Rotisserie Chicken, Brown sugar Ham, Crispy Smoked Bacon, Asparagus and Roma Tomatoes on top of a Silky Smooth Cheddar and Parmesan Sauce, adorning your favorite Pasta!

It’s Get Off Your Butt and BAKE . . . GOOD!

I will help you make it.  Come on, get in your kitchen.  Put on your best apron, or just wipe your hands across your low ride jeans . . . like I do.  Yup, it’s true, I rarely wear an apron.  I love them, but always forget to put one on, until it’s much too late.  I do have a favorite though.  It’s a Harley Apron, that one of my favorite people on earth made me.  Sometimes I even put on my leathers with that Apron!  I do have them you know.  One day I will prove it to you! Oh yes . . . I’ve had several requests to see more of my kitchen.  Does that interest any of you?

On with it Jonna.

Last night I used one of my favorite vegetables. 

It’s Asparagus, just in case you’ve never seen this before.

It happens to grow along our Ditch Banks at certain times of the year.

I’ve never picked it that way however!

Just wash it, let it drip dry and set it aside for now.

I start by frying my favorite bacon.  I usually always buy the Center Cut Bacon. Why?  Not because it costs a bit more, but because you don’t get 2 inches of pure fat on the ends of each strip.  I always cut that off anyway!

I use a nice griddle, that has a hole to drain the grease as you are frying.

It’s OLD . . .  just like me.

Now, take some of your favorite Ham.  I just happen to have this in my fridge.

Use at least 4 or 5 slices, and cut it up in small pieces. (Plan on 1 slice for each serving)

I am using the same griddle that has a small coating of that bacon grease.

Add a Tablespoon of Brown Sugar on top . . . and toss it around in your pan or griddle.

I also spinkled some Onion Powder over the top.  You could use real onions!

Let it fry a few minutes, until the brown sugar has carmelized.

Set the Bacon and the ham aside . . . and carry on, carry on, carry on!

While your griddle, or skillet, or pan is still warm, take a few of those Asparagus stalks.

This is sooooooo optional.

Place them on the hot griddle, and let them sizzle and pop on all sides.

When they are crisp tender . . .

Give them a chop or two.

I want to add my asparagus on top of the Pasta,

however . . . I already KNOW that my hubbie will not.

Drizzle with Olive oil, and sprinkle kosher salt and a few Red pepper flakes on top.

I’m going to bake his in a 400 degree oven for 5-8 minutes.

It’s also very yum.

Continue chopping . . .

 Chicken breasts, or Rotisserie Chicken.

You just thought you were done !

Chop a Tomato, but only if you like tomatoes!

Let’s make the Cheesy Parmesan Sauce . . . I could drink it from a straw!

This is the beginning of a Roux . . .

Stir in the flour, salt, pepper, white sugar, onion powder, garlic powder, red pepper flakes, and any other spices you might like.

I like to mix the Cream, Chicken broth and the Milk all together.

Slowly add that mixture to your roux . . . little by little as you whisk it in.

You do this very slowly, so that it doesn’t lump!  cuz then – nobody will like it.

Continue whisking constantly over over med/low heat . . . until it has thickened.

This sauce doesn’t get really thick.  That’s good, because it gets thicker when you add the cheeses.

Once it has thickened nicely, turn your heat to low, and add your Cheese.

I used Colby and Parmesan.

You could use any cheese that melts nicely.

Don’t let the mixture boil . . . just keep it nice and warm.

Now . . . add that Caramelized ham, and the chicken.

Oh…..I can hardly wait for you to make this!

Mix it all together, cover and turn your heat to the lowest setting.

It’s Pasta time.

Boil some Pasta.  I simply used thin Spaghetti.  It’s still my favorite.

Once it’s done al dente . . . drain it, and plate it.

Top it with that smooth Cheesy Sauce with the chicken and the Brown sugar Ham.

Break some of the Crisp Bacon over the top.

Top with some Asparagus and some tomato

Sprinkle on some more grated Parmesan, cracked Black pepper and a touch of salt.

I also served some Parmesan Knots with our dinner.

 OOHHHHH . . . . AWWWWWWWW . . . .say the prayer . . . EAT!

~ Thank You again everyone,  for your comment Love ~

also, here is a sneak peak of what’s coming up!

MY FAVORITE PASTA DISH

You will need:

1 1/2 cups of Cooked diced or shredded Chicken breast

*I like to use Rotisserie

1 cup of diced fried ham

1 cup of crumbled cooked bacon (for the top)

1 diced Roma Tomato ( for the top or can mix in)

5 to 6 stalks of cooked Tender Asparagus for the top

1 cup grated Parmesan Cheese and additional for the top

Pasta:  Whatever your family likes.

SAUCE:

1 cup milk

1 cup chicken Broth

1 cup Whipping Cream

(You can change this up if you like:  for example:  Use 1/2 cup Whipping Cream, 1 1/2 cups milk and 1 cup broth)

1 cup grated Cheddar Cheese

1 cup grated Parmesan Cheese

2 Tablespoons butter

2 Tablespoons flour

1/4 tsp. garlic powder

1/4 tsp. onion powder

*Can add more seasoning to your taste

a few sprinkles of Red pepper flakes (opt)

1 Teaspoon white sugar

1/2 tsp. cracked black pepper

*Sometimes I also squeeze in 1 to 2 Tablespoons of fresh squeezed lemon juice.

DIRECTIONS

Fry bacon until crispy, place on Paper towels and set aside.  Fry pieces of Ham in a small amount of the bacon grease.  Sprinkle a tablespoon of Brown Sugar on top of the ham, and toss until the ham is golden and the Brown sugar has caramelized.  Chop or shred the Chicken Breasts, chop tomato, and chop tender cooked Asparagus. (If you don’t care for Asparagus, you could use Broccoli or any vegetable your family likes, or just leave it out entirely)

Over medium heat, melt 2 tablespoons butter.  Add 2 tablespoons flour, seasonings, sugar and whisk together with the butter until bubbly.  Continue whisking, and slowly add the milk, cream and the chicken broth.  Whisk Constantly, so that you don’t get any lumps.  You want your sauce to be nice and smooth.  Keep whisking until the sauce has thickened.  Turn heat to low, and add the grated cheddar and Parmesan cheese.  Once melted and mixed thorougly, turn your heat to the lowest temperature and cover.  Prepare your pasta until al dente. Drain well.

Plate the pasta, and serve the sauce over the top.  Crumble your bacon on top of the sauce, and also top with Asparagus, tomatoes and more grated Parmesan Cheese.  Delish!

*This also warms up nicely the next day.  Just mix any left over Pasta in with the sauce, and keep in well sealed container. Just heat in skillet, but don’t let the sauce boil!  In fact, my husband prefers it the second day . . . believe it or not!