Chef Belinda’s twist on an Italian classic is a delicious way to chase away the cold.
Photo by Gina Moore
SERVES 8
1 pound rigatoni or rotini (or favorite pasta) cooked according to directions
Alfredo Sauce (see recipe below)
2 tablespoons olive oil
1 onion, chopped
1 red bell pepper, chopped
1 small zucchini, halved and thinly sliced
1 carrot, thinly sliced
2 cups cooked chicken, cut into bite-size pieces
2 cups grated/shredded mozzarella
¼ cup grated Parmesan, optional
Chopped fresh basil or parsley, for garnish
Preheat oven to 400 F. Drain pasta and add it to the Alfredo sauce and toss to thoroughly coat. Pour into a 9-by-13-inch baking dish.
In a skillet over medium heat, heat oil. Sauté onions, peppers, zucchinis and carrots until tender but not mushy. Add chicken and onion zucchini mixture to pasta and toss gently. Top with cheeses and bake in preheated oven for 10–15 minutes or until cheese is melted. Remove from oven and garnish with chopped herbs.
Alfredo Sauce
1 pint (16 ounces) heavy cream
½ cup (8 tablespoons) unsalted butter, room temperature
1½ cups grated Parmesan cheese
Kosher salt
White pepper, to taste
Heat heavy cream over low-medium heat in a deep sauté pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with salt and pepper.
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Cold weather comfort foods—These quick and easy meals are guaranteed to please even the hungriest of chilled tummies.
Slow-cooker entreés—Put hearty meals on the table with a little help from your slow cooker and Chef Belinda Smith-Sullivan’s recipes for everything from Zesty Gumbo to Barbecue Chicken Drumsticks.
No-knead Baguettes—Ooh la la! Chef Belinda’s recipe for classic French bread is tres magnifique! You’ll find it in the “No-knead breads, part II” collection.
Hearty soups and stews—Nothing hits the spot on a cold winter day quite like a warm bowl of soup or stew. From classic Ham and Bean Soup to rich Beef Burgundy Stew, Chef Belinda shares some of her favorite recipes.