Cayenne Chicken, Broccoli Alfredo Bake

We have left the artic cold of Kendall, New York and ventured to the theme parks of Orlando. (I’m seriously questioning why I left Kafka by the fireplace for Harry Potter in a three-hour line.) Our rental house offers my teenagers the wireless they need, as well as the privacy.  But I miss my pups. I miss Maggie Mae, Luna Lovegood and Mr. Jingles stirring up trouble. On our last night, I’m searching for comfort. What could possibly be more comforting than chicken, broccoli Alfredo? You can “icks-nay” the Cayenne, but don’t. In the cold, we need to create our own spice!


Rotisserie Chicken, deboned, shredded and shaken in Cayenne
A large steamer bag of broccoli, steamed and set aside
A box of bowtie pasta, cooked as directed in a bit of olive oil and salt
½ cup of unsalted butter
2 pieces of elephant garlic, minced (or equivalent)
¼ cup of shredded Gruyere cheese
¾ cups of good shredded Parmesan cheese
½ teaspoon of sea salt
½ TBSP of cayenne pepper
9 slices of mozzarella cheese
2 TBSP fresh chopped Parsley
.1 -3/4 cup heavy cream
Preheat oven to 350’

Cook bowtie pasta according to directions and set aside. Debone and shred one rotisserie chicken. Then shake chicken in cayenne pepper. Steam broccoli in microwave, then set aside.

In large skillet, melt butter and then saute garlic for one minute. Add heavy cream, Parmesan and Gruyere, and parsley until melted. In large bowl, combine pasta, cheese sauce, broccoli, and spiced chicken. Place in casserole dish and top with mozzarella. (This may not be trendy, but down home.) Bake for 30 minutes covered. Uncover and cook for 15 minutes. Serve warm.