GLUTEN FREE CHICKEN FETTUCCINE ALFREDO

This recipe can be gluten free or not depending on the type of pasta you use.  If you use gluten free pasta, then it is.

One caution is the amount of Alfredo sauce you use once you are ready.  Not everyone likes a lot of sauce so, make the sauce but mix it in small amounts until you find what you like instead of mixing it all through at once.

3 chicken breasts

2 cups frozen broccoli 

2 tablespoons oil

225 gr Fettuccin

Alfredo sauce

2 cups heavy cream

1/2 cup butter

2 cloves garlic (minced)

1.5 cups Parmesan

1/4 teaspoon salt

1/4 teaspoon white pepper (optional)

Top: 

2 tablespoons Oregeno

• Cut up chicken breasts into chunks
• Stir fry in a little olive oil
• Add frozen broccoli
• Cook until broccoli is soft and set aside
• Make the Alfredo sauce: 
• melt butter, add cream, garlic, salt and pepper and bring to boil. 
•  Simmer in medium heat 8-10 minutes.  
• Remove from heat
• Add cheese and mix until soft
• Return to heat and simmer for 2-3 minutes
• Remove from heat and set aside
• Make the pasta according to box instructions and drain
• Mix chicken and pasta
• Add sauce a little at a time to your liking
• Serve topped with Oregano

CARROT CAKE WITH CREAM CHEESE ICING

Carrot cake is one of my favorite cakes.  Good for any occasion.  You can make it for everyday for the family or dress it up as a layer cake when you make it in 2 - 9 inch round cake pans or make muffins with this recipe.

For the cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1.5 tablespoons ground cinnamon
• 1 teaspoon fresh ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon sea salt
• 3 cups finely grated carrots
• 1 cups coarsely chopped toasted walnuts
• 1 cup shredded toasted coconut
• 1 cup raisins
• 1 cups granulated sugar (or brown sugar)
• 1 cup oil
• 4 eggs

For the icing:

• 1 cup (1-8 ounce package) cream cheese, at room temperature
• ½ cup butter, at room temperature
• 3 cups powered sugar
• 2 teaspoons vanilla

To make the cake:

1. Preheat the oven to 350 Degrees. Grease and flour a 8x13 pan (or 2 - 9 inch round cake pans).
2. In a medium sized bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice and sea salt.
3. In another medium sized bowl stir together the carrots, walnuts, coconut and raisins.
4. In a large bowl cream together the sugar and oil using an electric beater. Add eggs, one at a time, and continue to beat until smooth, about 30 seconds. Add flour mixture and beat till just combined. Gently fold in the carrot mixture.
5. Divide batter between the 2 prepared cake pans. Place both pans on the middle rack in your oven and bake for 30-40 minutes, or until a toothpick inserted into the middle of the cakes comes out clean.
6. Remove from oven and set aside to cool for 5 minutes. Carefully run a knife around the edges of each cake to loosen them then carefully invert them onto a cooling rack to finish cooling completely.

To make the icing:

1. Cream together the cream cheese and butter in a medium sized bowl using an electric beater. Add powdered sugar, 1 cup at a time, and continue to mix until fully incorporated. Add the vanilla and beat to blend.

To assemble the cake:

1. If you made a single cake, spread the icing liberally on top it.  If you decided to make a layer cake spread some icing on top of 1, place the other cake on top and then frost the top and sides together.