Um….how many boxes of pasta???

I was doing a little cleaning up and I noticed an unusual amount of pasta boxes.  I counted and ended up with 14 – FOURTEEN boxes of pasta!  And that doesn’t count the stuff I have in other containers!  I think I have a sickness.  Is there a meeting for pasta buyers anonymous?

So, I decided that I need to start cooking some pasta.  It’s getting chilly and it’s the perfect meal to be able to heat up the house.  Bear Creek makes a Creamy Chicken pasta mix that I just could eat the WHOLE thing easy.  I was going to go and buy it, but I thought “Huh.  I wonder if I could make it”.  I have never tried to recreate a recipe like this.  The only way I have ever tried was with another recipe – lol.  I didn’t take many pictures because I wasn’t sure it would turn out.  I do have some pictures for you and even something close to a recipe.

I had to think through how I wanted to make this and how I would get it the way closest to what the package is.

I started with a roux.  I added garlic to the butter to get some flavor.  The yellow glob is my version of bouillon.  I added that to kinf of ramp up the chicken flavor.
CCN_Butter

I added flour, but I couldn’t get a picture.  Next, I added the chicken broth VERY slowly.  I would add a little bit, wait for it to thicken up, add a little more, then wait, etc.
CCN_BrothAdded

I wanted to add some milk, but mine went bad.  I used powdered milk instead.  It is gross to drink, but I didn’t notice anything off when cooking with it.  I added the seasonings at this point too.  Parsley, salt and pepper went into the sauce.  I let it boil a bit on and off, but I was constantly stirring to make sure it didn’t burn.  I wanted a really thick sauce and this helped.
CCN_Milk

The original had carrots in it, so I took some of the pre-shredded ones I always have, cut them a little smaller and threw them in to cook.  I  turned down the heat and let it simmer slowly while I finished up the pasta.

See, because I made about 4 ounces of the mini pasta by Barilla, looked at my sauce and went, “Yea……that’s so not enough”.  I had to mix two different shapes which I hate doing.  BUT, I knocked out two boxes of pasta!  WOOHOO!
CNN_Done

Plated (with frozen fish)
CNN

Okay – verdict (drumroll please!!).  It was pretty good.  I couldn’t get the salt correct, but that was a small piece of it.  I actually liked the two different pastas in this.  I liked the carrots, but I should have put them in sooner so they had time to soften up a bit more.  I didn’t add nearly enough garlic.  I think there is something missing, but I can’t put my finger on it.  I think the base recipe is fine, but the seasonings still need tweaking.

Recipe: Creamy Chicken Noodles
2 tbsp butter
1 tsp Chicken Soup Base (I use Penzey’s)
Garlic cloves – I used about 1-2 tsp of garlic from Penzey’s2 tbsp flour
1 cup fat free, low sodium chicken broth
1 cup skim milk
7 ounces dry mini pasta.  If a bigger pasta is used, you may not need as much
Seasonings:
salt, pepper, parsley

Boil the pasta according to the directions on the package and set aside

Melt the butter, garlic, and soup base in a medium potAdd the flour and saute.  Cook for a couple minutes
SLOWLY add the chicken broth
Stir after every addition and wait until thick to add more
After the last of it is added, let it thicken a bit more and add the milk the same way
Taste and season accordingly.  I didn’t actually measure the salt, pepper or parsley.  I just dumped some in and tested, dumped some in and tasted
Let the sauce come to a boil to thicken up even more
Add the noodles and mix

Optional
I added in some shredded carrots.  Other vegetables may be good, too.  I would think broccoli would work well.

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