Ingredients:
1 1/2 cups of Cooked diced or shredded Chicken breast
1 cup of diced fried ham
1 cup of crumbled cooked bacon (for the top)
1 diced Roma Tomato ( for the top or can mix in)
5 to 6 stalks of cooked Tender Asparagus for the top
1 cup grated Parmesan Cheese and additional for the top
1 box pasta
Sauce:
1 cup milk
1 cup chicken Broth
1 cup Whipping Cream
(You can change this up if you like: for example: Use 1/2 cup Whipping Cream, 1 1/2 cups milk and 1 cup broth)
1 cup grated Cheddar Cheese
1 cup grated Parmesan Cheese
2 Tablespoons butter
2 Tablespoons flour
1/4 tsp. garlic powder
1/4 tsp. onion powder
a few sprinkles of Red pepper flakes (opt)
1 Teaspoon white sugar
1/2 tsp. cracked black pepper
*Sometimes I also squeeze in 1 to 2 Tablespoons of fresh squeezed lemon juice.
DIRECTIONS:
Fry
bacon until crispy, place on Paper towels and set aside. Fry pieces of
Ham in a small amount of the bacon grease. Sprinkle a tablespoon of
Brown Sugar on top of the ham, and toss until the ham is golden and the
Brown sugar has caramelized. Chop or shred the Chicken Breasts, chop
tomato, and chop tender cooked Asparagus. (If you don’t care for
Asparagus, you could use Broccoli or any vegetable your family likes, or
just leave it out entirely)
Over medium heat, melt 2 tablespoons
butter. Add 2 tablespoons flour, seasonings, sugar and whisk together
with the butter until bubbly. Continue whisking, and slowly add the
milk, cream and the chicken broth. Whisk Constantly, so that you don’t
get any lumps. You want your sauce to be nice and smooth. Keep
whisking until the sauce has thickened. Turn heat to low, and add the
grated cheddar and Parmesan cheese. Once melted and mixed thorougly,
turn your heat to the lowest temperature and cover. Prepare your pasta
until al dente. Drain well.
Plate the pasta, and serve the sauce
over the top. Crumble your bacon on top of the sauce, and also top with
Asparagus, tomatoes and more grated Parmesan Cheese. Delish!
