I will confess to you now, unless I am forced to measure out pasta, when it comes to my recipes, they are usually measured by handfuls, or jar full. My pasta when bought is then opened and placed into containers for storage. And that is how I tend to know how much to put into any given recipe.
In this case, I put on a large pot of water, salted (hmmmm....good tablespoon), brought to a boil and then dumped in about 4 good handfuls of noodles. As that was cooking, I placed a small frying pan on the stove, turned to medium heat, added about a tablespoon of EVOO (extra virgin olive oil) and then placed the whole package of deli chicken pieces in to warm. Any larger pieces, I cut down to size. Next eventually turning the heat to medium low. After the noodles were cooked, I placed them in a colander to drain (do not rinse!). Using the same pot, I placed the butter and cream cheese to melt over medium low heat; then began adding the cream/milk and other ingredients. Once okay to taste, I placed the noodles in to coat and then added the chicken; placed in a serving bowl and then sprinkled with paprika.
One side note to this recipe – I sometimes use real garlic, taking cloves and mincing them and then sauteing in EVOO. In this case with lack of time, I use the garlic powder which is a big, big staple in my kitchen for fast recipes.
Total time spent for this meal – 30 minutes. Not bad for timing and until the end, I wasn’t slaving over the stove making this either. Below is my alfredo sauce recipe. Enjoy!
½ cup butter, melted
1 pkg (8 oz.) Cream cheese, room temp. (or put in a microwave for 1 minute)
2 cups half-and-half (or I used skim milk to reduce the fat)
½ cup grated Parmesan cheese 2 T. garlic powder (or 2 garlic cloves, minced, sauteed)
½ tsp. Black pepper
1 tsp. Perfect Pinch Rotisserie Chicken seasoning
salt to taste