If you know me, you know I usually don't eat left overs. The re-heating process usually ruins left overs for me. Texture and flavor are totally compromised. I love food too much to let that happen.
That aside, there are a few things that don't get ruined with re-heating, and I've developed a couple microwaving tricks to combat the microwave's nuking powers. (Like placing a damp paper towel over anything you're heating up!)
One of my favorite re-heatable food groups is pasta (Yes. Pasta is a for group. Well, it is now...). Re-heated pasta tastes almost as wonderful as it does fresh (hen it's re-heated properly, of course!).
Like I've mentioned before, Boyfriend and I like to go up to the mountains to Big Bear about once a month, and as much as I love trying new food in new restaurants, my bank account ain't so happy. So this time, I made mushroom chicken alfredo pasta at home for us to reheat and enjoy in our cabin. A loaf of french bread, a quick salad, and a cheap bottle of pinot grigio later, and we have ourselves a ten dollar gourmet meal. Win.
Mushroom Chicken Alfredo Pasta
For The Sauce
- 1/2 stick butter
- 1 cup heavy cream
- 2 garlic cloves, minced
- 1 1/2 cups parmesan cheese, grated
For The Pasta
- 3 cups rotini pasta, uncooked
- 1 whole raw chicken breast, cut into strips or cubes
- 1 1/2 cups baby bella mushrooms, sliced
- 1 clove of garlic, minced
- 1 tablespoon olive oil
- salt and pepper to taste
- fresh ground black pepper
- fresh basil, chopped
- Melt butter in a medium saucepan over medium heat.
- Add cream and allow to simmer for 4-6 minutes.
- Whisk in garlic and cheese. Set aside.
- Cook pasta according to directions on box.
- Sprinkle chicken with salt and pepper.
- Sauté chicken in a medium frying pan with olive oil until cooked through. Set aside.
- In the same pan, sauté mushrooms with garlic until soft and browned.
- Add chicken and alfredo sauce to mushroom mixture.
- Fold noodles into sauce mixture.
- Sprinkle with basil and black pepper and serve