Blue Cheese Alfredo with Chicken Cutlets
I have regained a love for and interest in packaged foods, for their sheer ease and convenience, much to my chagrin. I am justifying this to myself by eating mostly organic packaged foods. If it’s organic, then it MUST be healthy, right? RIGHT?
Tonight, we were exhausted (read: parents of an 11-month old), and uninspired for dinner. Breaded chicken cutlets, baked in the grill was the name of the game. But with three of us, including my husband who was out in the elements all day, I knew the chicken would go fast.
“AHA!” I shouted as my husband stared blankly at me and the baby looked concerned.
“I’ll whip up an alfredo sauce and make pasta!” This was said with the intent of pulling out an alfredo sauce packet and “whipping it up.” Alas, I went to the cupboard and the cupboard was bare. For a moment, I considered weaseling out of it. But a white sauce is very easy, and so I pulled it together.
And I made it blue. As in blue cheese. Delicious. Tangy and perfect.
Blue Cheese Alfredo Recipe
1 tbsp olive oil
2 tbsp butter
3 tbsp flour
2 cups milk
4 cloves garlic, chopped
1/4 cup parmesan cheese (literally shaved from the tail end of a wedge)
1/2 cup blue cheese crumbles
In a one-quart sauce pan, melt olive oil and butter. Toss in the flour and whisk until toasted (about a minute or two). Pour in the milk and whisk rapidly to avoid sticking to the bottom. Toss in garlic and cheeses and melt. Once thickened sufficiently, pour over al dente pasta and serve.