Well, as usual..I made way too much when I decided on Chicken & Shrimp Fettucini Alfredo. When will I learn my lesson that this dish does not do well on re-heats? Although it tastes good, the sauce is never the same smoothness.
So I've been searching for ways to use it up and make a different dish. I decided to bake it with some broccoli flowerets and make a nice bread crumb topping for crunch.
Meet the test subjects:
1 bowl of leftover Chicken/Shrimp fettucini Alfredo
1 1/2 C. Broccoli flowerets
1/4 C. fresh grated parmesan cheese
1 1/2 C. bread crumbs
3/4 C. Milk
1 Tbs. butter
Preheat oven to 350 degree and lightly butter a baking dish.
This is the leftovers. It becomes a very dense mass once it's been refrigerated and is difficult to work with as far as reheating.
I have my broccoli flowerets set to steam until just tender, but still some crunch to them. They will cook a little more in the oven, so don't steam them too long. I usually test mine with a fork on one of the stems.
I transferred the leftover to a large saucepan and poured the milk over it. Then set the burner to medium low to get it heated enough to break it up.
The butter did separate some as this dish usually does when reheating.
Once heated I carefully mixed the broccoli in and transferred it to the buttered baking dish.
Mix the parmesan and bread crumbs together
Now cover the whole thing with the bread crumb mixture. Cover all of the noodles so you don't get any overdone hard pasta pieces during baking. Dot the top with pads of the butter to help the topping get golden and crunchy.
Bake for about 30 minutes or until top is golden and the bottom is bubbling.
The results were to my satisfaction. There was a lovely crunch, and the broccoli really added to the presentation and taste. There was still a bit of separation on the butter/milk but the bread crumbs helped to absorb that. I feel it's a success in making the most of my leftovers and creating a different meal out of them.
