Kenedee Spencer

Chicken and Broccoli Alfredo

Garlic Bread

Carmel Apple Roses with Ice Cream

Chicken and Broccoli Alfredo

Ingredients

8 ounces rotini pasta

12 ounces broccoli florets

1 tbsp. olive oil

2 boneless, skinless chicken breasts

salt and pepper to taste

2 tbsp. unsalted butter

2 tbsp. all-purpose flour

3/4 cup chicken broth

3/4 cup of milk, or more, as needed

1/4 cup heavy cream

1/4 tsp. garlic powder

1/4 cup of grated parmesan

2 tbsp. fresh chopped parsley leaves

Instructions

In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 2 minutes of cook time, add broccoli; drain well.

Heat olive oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cook before dicing into bite size pieces.

Melt butter in the skillet over medium heat. Whisk in flour until lightly browned, about one minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream and garlic powder until slightly thickened, about 1-2 minutes.

Stir in parmesan until well combined, about 1 minute. it the mixture is to thick, add more milk as needed.

Stir in pasta, broccoli, and chicken. Gently toss to combine; season with salt and pepper to taste.

Serve immediately, garnish with parsley, if desired.

Garlic Bread

½ loaf of French bread

Butter

Garlic salt

Spread desires amount of butter on bread and sprinkle with garlic salt.

Place in oven under broiler until brown. Slice and serve.

Carmel Apple Roses

Yields 3-5 Roses

Ingredients

Puff pastry

2 apples (Fuji or honey crisp)

3-4 tablespoons caramel

brown sugar

cinnamon

powdered sugar to garnish

water as needed

Directions

1 Preheat oven to 375 and lightly grease a standard muffin tin.

2 Rinse apples thoroughly, then cut vertically and remove core. Place halves cut side down and slice them very thinly

3 Place apple slices in a bowl of water and microwave for 3 minutes, or until softened

4 On lightly floured surface, roll out puff pastry and used a knife or rotary cutter to cut pastry into 3-5 long narrow strips

5 Take one strip and spread a portion of caramel sauce down the middle of it.

6 Laying them partially on top of one another, spread apples out at the top of pastry, so that the tops of slices are hanging off the edge of the dough.

7 Sprinkle apple slices generously with brown sugar and cinnamon, then gently fold the bottom half of puff pastry up over the apple slices to create a little folder for them.

8 Take the short edge of dough and slowly roll it over itself until the apples are all wrapped up in spiraled rose.

9 Place apple rose in muffin tin. Then repeat with remaining apples and puff pastry.

10. Place muffin tin in oven and bake for 35-40 minutes, or until puff pastry is golden and cooked all the way through.

11. Remove apple rose from oven and garnish with powdered sugar before serving.

12 Enjoy!!