NEW ORLEANS —
Alfredo Bake
16 oz. penne pasta, cooked
2-3 cups chicken, cooked and diced
3 Tbsp. butter
2 Tbsp. flour
4 garlic cloves, minced
1 Tbsp. Creole seasoning
2 cups milk
1 cup heavy cream
3/4 cup Parmesan cheese, grated
2 cups mozzarella cheese, shredded and divided
salt and pepper to taste
cooking spray
1 Tbsp. parsley, chopped
Preheat the oven to 375 degrees. Coat a 3-quart baking dish with cooking spray.
Melt the butter in a large pan over medium heat. Add the garlic, Creole seasoning and cook for 30 seconds. Whisk in the flour and cook for 1 minute.
Pour in the milk and cream, then simmer, whisking constantly, until sauce has thickened.
Add the parmesan cheese and 1/2 cup shredded mozzarella to the milk mixture, along with salt and pepper to taste.
Stir until the cheese has melted.
Place the pasta and chicken in a large bowl. Pour the sauce over the top, and toss to coat evenly.
Pour the pasta mixture into the prepared pan, and top with the remaining mozzarella cheese.
Bake, uncovered, for 20 minutes or until pasta is bubbly and cheese has just started to brown.
Sprinkle parsley over the top, then serve.
Simple Green Salad
1 head iceberg lettuce
1 head radicchio or red cabbage
1/2 cup Kalamata olives, pitted and halved
1 cup ricotta salata or feta cheese, crumbled
1 cup cherry tomatoes, halved
Flaky salt
Freshly ground black pepper
DRESSING:
1 lemon, juiced
3 Tbsp. olive oil
Pinch granulated sugar
2 Tbsp. capers
Quarter the iceberg and radicchio through the core, then cut the cores from each piece. Thinly slice the lettuce and radicchio crosswise, keeping the shavings as thin as possible. Place in a large bowl.
Add the olives and about 2/3 of the ricotta salata or feta and toss to combine; set aside.
Make the dressing: Place all the ingredients in a measuring cup or bowl and whisk to combine. Drizzle over the lettuce, then gently toss until the lettuce is well-coated. Taste and season with salt and pepper as needed.
Transfer the salad to a platter. Scatter the cherry tomatoes and the remaining ricotta salata or feta over the top. Grind extra black pepper on top and serve.