Jan 012004
 
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Recipes

1

2

3

4

5

6

Servings

6

12

18

24

30

36

Ingredients
Fettuccini, uncooked

12 oz.

24 oz.

36 oz.

48 oz.

60 oz.

72 oz.

Boneless, skinless chicken breast

1-1/2 lbs.

3 lbs.

4-1/2 lbs.

6 lbs.

7-1/2 lbs.

9 lbs.

Butter

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Garlic cloves, minced

1

2

3

4

5

6

Black pepper

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

Fresh broccoli, chopped (1 head or bunch or about 4 C. chopped per recipe)

1

2

3

4

5

6

Seasoned salt

1-1/2 t.

1 T.

1 T. + 1-1/2 t.

2 T.

2 T. + 1-1/2 t.

3 T.

Sour cream

8 oz.

16 oz.

24 oz.

32 oz.

40 oz.

48 oz.

Heavy whipping cream

1 pint

2 pints

3 pints

4 pints

5 pints

6 pints

Half and half

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Freshly grated Romano cheese

3/4 C.

1-1/2 C.

2-1/4 C.

3 C.

3-3/4 C.

4-1/2 C.

Freshly grated Parmesan cheese

3/4 C.

1-1/2 C.

2-1/2 C.

3 C.

3-3/4 C.

4-1/2 C.

Assembly Directions:
Cook Fettuccini aldente (slightly chewy), drain, and set aside. Wash, drain and chop fresh broccoli. Cut chicken breasts into bite-sized pieces or cut crosswise into 1/2 inch wide slices. Heat butter, garlic and ground black pepper in a large skillet over medium heat. When the skillet is hot, add the chicken and broccoli to the skillet. Cook and stir until the meat is no longer pink in the center (8-10 minutes per recipe). Sprinkle the seasoning salt over the chicken and broccoli and toss to mix. Remove the skillet from heat and allow to cool. When cooled, sprinkle the grated cheeses over the chicken and broccoli and toss to mix well.

Combine the sour cream, whipping cream, and half and half together in a separate bowl.

Freezing Directions:
Place the chicken mixture in a freezer bag or container. Remove excess air and seal. Place the cream mixture in another freezer bag or container. Remove excess air and seal. Place the aldente pasta in a freezer bag or container. Remove excess air and seal. If the 3 components of this recipe are in freezer bags, place all 3 bags inside of one larger bag to keep them together.

Serving Directions:
Thaw all three bags completely. Place pasta in the bottom of a spray coated casserole or baking pan. Spread chicken mixture over pasta and toss gently to mix. Pour sauce over all. Cover the pan tightly and heat until very hot. Do not bring to a boil or the sauce will curdle. This can be heated in the microwave on 50% power for 5 minutes, stir gently and repeat until hot, or heated in the oven at 350 degrees for about 30 minutes or until hot.

Remove the dish from heat and allow to sit a few minutes so the pasta will absorb some of the sauce.

Nutritional Info:
Per Serving: 937 Calories; 60g Fat (57.8% calories from fat); 47g Protein; 52g Carbohydrate; 3g Dietary Fiber; 253mg Cholesterol; 920mg Sodium.
Exchanges: 3 Grain (Starch); 4-1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 10-1/2 Fat.

 

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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