I halved the recipe, added cooked chicken and made the whole thing gluten free by using Bob's Red Mill Gluten Free All Purpose Baking Flour and Ancient Harvest Gluten Free Quinoa Spaghetti. Like others suggested doing, first I made a roux by melting 2 tablespoons of butter (use 4 tablespoons for the full recipe) and then stirring in the flour and allowing that to cook for several minutes before I added in the milk and broth, both in several separate amounts to allow the roux to thicken up and absorb the liquids. Stir constantly over medium heat and it thickens up very quickly each time after adding in the liquids. Then I added the cooked garlic/onion mixture and cheese to the roux and also then added in about a cup of cooked shredded chicken (I bought a fully cooked rotisserie chicken breast from the grocery store). Only after adding in the chicken to the sauce did I throw the pasta in the boiling water, so as to allow the chicken to absorb the flavors of the sauce for the full nine minutes of boiling the spaghetti. After draining the cooked pasta and broccoli, I put them back in the still warm pot and poured the chicken alfredo sauce over it all and tossed it all together. I also increased the salt and pepper from the recipe. Next time I will add some red pepper flakes to cook with the garlic to add a bit more flavor. Excellent dish that my family adored!!!
Was this review helpful?
7 users found this review helpful
I halved the recipe, added cooked chicken and made the whole thing gluten free by using Bob's...