Friday, December 15, 2006

Roasted Creamy Alfredo Sauce

FC OZ sent the following recipe:

3 whole bulbs of garlic
1/2 lb. cooked boneless chicken breast, cut into 1/2” dice
3/4 cup of corn kernels
1 can ( 4 oz.) chopped green chilis (for more heat, use chopped canned jalapenos!)
1 green bell pepper, seeded, and cut into 1/2” dice
1 red bell pepper, seeded and cut into 1/2” dice
2 cups of diced corn tortillas(1/2” dice)
1/2 cup shredded reduced fat Mexican four cheese(available in local markets)
1 jar (16.4 oz.) Creamy Alfredo Sauce

Remove the outer layers of the garlic bulbs and cut off the stems. Brush with oil, wrap in tin foil, and bake in a preheated oven at 350 degrees for 40 minutes. Remove the garlic from the foil and squeeze out the roasted garlic from the cut end of the bulbs. With the flat part of a knife spread the roasted garlic into a paste. Heat the Creamy Alfredo Sauce to a low simmer and whisk in the garlic paste. Place the sauce and all of the other ingredients other than the cheese into a two quart baking dish (8”X8”X2”), mix the ingredients in the dish thoroughly. Top with the cheese. Place the baking dish in a 350 degree preheated oven for 35 minutes. Remove from the oven and let rest five minutes.

I guess you can figure out what to do from here.

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