Chicken Alfredo

I came home from work today and Alex was in the process of making this. It's very, very rich, but oh so good. Would definitely make it again (or get him to, ha ha)! It *is* a bit time consuming, but it's so worth it.

2-3 boneless, skinless chicken breasts, cut into cubes
6 tablespoons butter, divided
4 cloves garlic, minced, divided
1 tablespoon Italian seasoning
1 pound pasta
1 onion, diced
1 8-ounce package sliced mushrooms
1/3 cup all purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
4 cups homogenized milk
3/4 cup fresh grated parmesan cheese
8 ounces shredded mozzarella cheese
1/2 cup sour cream

In a large skillet over medium heat, combine chicken, 2 tablespoons butter, 2 cloves garlic and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes, or until al dente; drain.

Meanwhile, melt 4 tablespoons butter int he skillet. Saute onion, 2 cloves garlic and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add in milk, stirring until smooth and creamy, then stir in sour cream and cheeses until cheese is melted. Finally, stir in the chicken mixture and heat while stirring for about 5 minutes. Serve over the cooked pasta.

Cheesy Chicken Lasagna Rolls

This is another of those situations where I wanted to try something different...and I have to say, it turned out amazing. Charlie didn't eat it, either because he didn't like it or because he was just being 17 months old, but Alex and I loved it. It may seem to be time consuming, but if you cook the chicken and the pasta noodles at the same time, it's really not that bad.

2 large boneless, skinless chicken breasts, diced and cooked
8 lasagna noodles, cooked and drained
1 cup Ricotta cheese (I used mozzarella because we don't have Ricotta and the stores are closed today)
1/4 cup crumbled feta cheese
1/2 cup shredded Parmesan cheese
1/4 cup milk
1/8 teaspoon white pepper (used black because we don't have white)
1 can of Hunts basil and mushroom spaghetti sauce
Sprinkle parsley and garlic

1. In a medium bowl, combine chicken, cheeses, milk and pepper.
2. Spread some of the mixture on each lasagna noodle; roll jelly-roll fashion
3. In a 13x9 inch baking dish, spread half of the spaghetti sauce
4. Arrange lasagna rolls, seam-side down, in sauce in baking dish
5. Sprinkle each roll with parsley and garlic (use as much of each as you like)
6. Top with remaining spaghetti sauce
7. Sprinkle a little more grated Parmesan cheese on top of each roll
8. Cover with tinfoil and bake at 375F for 30 minutes, or until hot