I made the chicken parmesan over rotini again, but I love carbonara sauce so much that I decided to ditch the tomato and mix up some egg and cheese.
Well, normally this would be cool, but the chicken has tomato sauce between the chicken and the mozzarella. The tomato sauce completely overwhelms the carbonara. So, boys and girls, when making your carbonara dish, ensure that you are not smothering the flavor with something else in a side dish.
Kraft foods has a video on cooking parmesan chicken with rotini. I gave it a try, with a few modifications, and it proved quite delectable.
The recipe called for egg white, I used a whole egg. I also used club crackers instead of Ritz. Close enough, and still tasty.I used LaRosa pasta, which I’ve never used before (I had some in stock, and I had run out of my usual whole-wheat pasta). I will never use LaRosa again. It fell apart in moments, and as I stirred it, it was no longer recognizable as rotini. I’ve never had such catastrophic results in a pasta. It still tasted acceptable, but I’ll never use that brand again.
My family gave it a 10 and all wanted seconds. It’s quick to prepare, easy to push together after work. Add this to your quick meals list.
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