Chicken Alfredo with Side Salad and Apple Pie

Entered into the 2011 EatWell@School cooking competition by Bruce Randolph High School.

Yield: 8 servings

Ingredients

Chicken Alfredo:

  • 24 ounces whole wheat spaghetti
  • 5 cups skim or 1% milk
  • 2 tablespoons + 1½ tsp. cornstarch
  • 3 cups shredded mozzarella cheese
  • 4 cups shredded parmesan cheese
  • 1 onion
  • 15 ounces chicken breasts, pounded flat to even thickness
  • 1½ cups broccoli, chopped
  • 1 can corn kernels
  • 1 tablespoon garlic powder
  • 2 tsp olive oil

Side Salad:

  • 2 carrots, julienned
  • 2 cucumbers, julienned
  • 3 cups baby spinach
  • 3 tomatoes, cut into rounds
  • 2 tablespoons lowfat milk
  • ½ cup mayonnaise
  • ½ teaspoon garlic powder
  • 2 grinds of fresh pepper
  • 1 teaspoon lemon juice
  • 1 teaspoon honey

Apple Pie:

  • 4 tortillas, cut into quarters
  • 1 teaspoon melted butter
  • 2 teaspoons butter (not melted)
  • 2 tablespoons sugar
  • ½ teaspoon cinnamon
  • 2 apples
  • 2 pears
  • 1 tablespoon brown sugar
  • ½ cup applesauce, set aside 1 tablespoon in separate container
  • 1 tablespoon cornstarch

Directions

Chicken Alfredo:

  1. Put a pot of water on the stove to boil for the pasta. Boil pasta while preparing other ingredients. Drain the pasta once it is cooked to “al dente” (cooked but still firm.)
  2. Dice the onion. Reserve half, and sauté the other half in the olive oil at medium-low heat until softened. Add the garlic powder and mix to combine.
  3. Mix the milk and other half of the onion, diced, in a saucepan. Heat at medium-low, bringing to a simmer. Stir constantly to prevent the milk from burning (do not boil.)
  4. Season chicken breasts lightly with a little garlic powder and salt, then sauté until browned on both sides and cooked through. Remove from pan and place on a cookie sheet or in a casserole dish; transfer to 250 degree oven to keep warm.
  5. In a small bowl, mix cornstarch and 2 tablespoons of cold water to make a “slurry.” Once milk has come up to a simmer, add the cornstarch slurry, then start adding both cheeses, a little at a time, stirring to combine. Reserve a few tablespoons of the parmesan cheese for garnish.
  6. Remove chicken from oven and slice into strips.
  7. Add the broccoli, sautéed onion, the can of corn, and sliced chicken into the milk and cheese mixture.
  8. To plate, place cooked pasta on plate, top with sauce, vegetables and chicken. Top with the remaining parmesan cheese.

Side Salad:

  1. Cut carrots and cucumbers into julienne slices (like matchsticks) and cut tomatoes into rounds.
  2. In a separate bowl, add milk, mayo, garlic powder, pepper, lemon juice and honey. Whisk together until incorporated.
  3. To assemble salad, place one tomato round on a plate. Top with a handful of spinach, then garnish with julienned carrots and cucumbers. Top with a spoonful of the salad dressing.

Apple Pie:

  1. Cut tortillas into quarters, brush with the melted butter and sprinkle with the cinnamon and sugar. Form tortilla quarters into a muffin pan to create cup shapes, then bake in a 350-degree oven until crisp. Check often to be sure they do not burn. Check at three minutes, then every two minutes thereafter.
  2. Peel and slice the pears and apples. Slice thinly.
  3. Melt remaining butter in saucepan over low heat. Add apple and pear slices and the brown sugar. Cook for 5 minutes over medium-low heat until almost fork tender.
  4. Add the 1/2 cup applesauce (keep reserving 1 tablespoon on the side) and stir. Let the applesauce and sliced fruit mixture and simmer on the stove.
  5. Mix the remaining tablespoon of applesauce with one tablespoon of cornstarch. Add to the mixture in the saucepan and stir to thicken until the mixture is no longer watery.
  6. To plate, put the tortilla shell cups on a plate, then fill with the thickened apple-pear mixture.''

Recipe By: EatWell@School