I then totally changed up to filling, and that is what I'd like to share with you today!Spinach fettuccine Alfredo with Chicken baked into french bread:
Alfredo Sauce
Ingredients:
1 cup butter
Italian Seasoning
1 1/2 cups heavy whipping cream
1 1/2 cups finely grated Parmesan cheese
2 cups precooked chicken, diced
1/2 cup precooked bacon-crumbled (if desired)
Directions:
Melt butter in pan on low, being careful not to burn it.
Add Italian seasoning to taste, a dash or 2 worked for me.
When butter is melted, add cream and continue to heat on low, stirring frequently until bubbling. Slowly whisk in Parmesan cheese, whisking constantly until fully melted. Add Chicken and bacon if desired. It seems thin, but works well once added to pasta. Hold back one cup of sauce for pouring over slices when serving.
Add to precooked spinach fettuccine, tossing until evenly coated.
Spread filling over unrolled bread, braiding as directed in post above.
Bake 350 degrees for 25 minutes, slice and serve. Spoon reserve sauce over slices if desired.
The sauce and pasta makes enough for 2 loaves or one loaf and one meal of just noodles and sauce. It doesn't reheat well, as the sauce separates.
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