Pepperjack Chicken & Pasta Bake

  • Yield: servings

Ingredients

10-- boneless skinless chicken breast
2pounds shredded pepperjack cheese
1-- qt container fresh shredded parmesean
16ounces Kraft grated parmesean
2-- bricks Kraft cream cheese
2-- qts. heavy cream
1stick butter
6-- eggs
2cups crushed cornflakes
-- garlic powder
-- lemon pepper
-- black pepper
-- dehydrated onion flakes
-- sea salt
2pounds dry fetticini noodles

Instructions

Start by preparing the chicken. Wash the chicken breast then pat dry and set aside.

Place eggs in bowl and wisk to create and egg wash for the chicken. Then place the 2 cups of cornflakes in a small flat pan, and the grated parmesean in another small flat pan. Have a cookie sheet handy with wax paper lining.

Dip the chicken breast in the egg wash and then into the grated parmesean. Set aside for a few moments then redip in the egg wash and roll in the crushed conflakes. Then place the chicken pieces on the flat cookie sheet and then place in the freezer.

In a large stock pot start your water boiling with 2 Tsp. olive oil and a pinch of sea salt. After it reaches a rolling boil, gently place in your fetticini noodles stirring constantly to keep them from sticking together. Then turn down the heat to medium low and cover for 5 minutes. Then drain and toss with olive oil to further prevent the noodles from sticking together. Then set aside in the fridge till sauce is ready.

Start your alfredo sauce by adding to a large 5 qt sauce pan 1 stick of butter and 1 qt. heavy cream and place on low heat to melt the butter into the cream. Stirring slowly so as not to scald the cream.

Next, chunk up the cream cheese and add alittle at a time to slowly melt into the cream base. When it is all melted into the base, add a pinch of sea salt and a pinch of lemon pepper.

Next, add 1/2 of the shredded parmesean cheese and 2 cups of shredded pepperjack. Continue stirring till all melted and blended into the base.
Then add a pinch of black pepper and
2 Tsp. garlic powder and 2 Tsp. dehydrated onion flakes. Turn heat to between warm and low, please remember to stir occasionally.

Now take the chicken out of the freezer and place in a frying pan with alittle olive oil to prevent sticking and gently brown both sides. When done place on parchment paper to drain excess oil.

Next, place 6 pieces of chicken on cutting board and cut into nice bite size chunks. Fold chicken chunks into the sauce.

Now take a large casserole baking dish and spray with a non stick baking spray. Fold the chilled noodles into the baking dish a layer at a time. Between each layer ladle the sauce with chicken over. Being sure to sprinke a thin layer of pepperjack and shredded parmesean on top. Continue this layering process till all the noodles and in and sauce is in.

Take the remaining 4 pieces of chicken and cut them into long strips and bed them decoratively on top of the casserole. Then sprinkle a light layer of pepperjack and shredded parmesean.

Pre-heat your oven then Bake @ 350 degrees for about 45 minutes.

To serve, slide onto serving platter and garnish with a corn salsa on top of a fresh sprig of oregano and mint leaves.

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