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Old 01-08-2017, 12:52 PM   #1
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Sauce for rotini and chicken?

Rotini = spiral shape noodles

How do replicate the sauce from those lipton chicken flavored noodle... Almost like a very thin, cut short fettuccine.* They come in those tear open pouches.** I am thinking about using rotini and chicken pieces.* Any ideas.* Be prepared to supply plan 'B's as i am limited in supplies and money for now.*

Basically what i have at hand is chicken broth, onion soup mix, olive oil, milk, eggs, flour, miracle whip, real unsalted butter, ranch dressing, parmasian cheese, soy sauce, worst-whachamacallit sauce.. Lol ( i think its worstchestershire)

No not all together.* Can any of those make a good pasta sauce that would compliment my idea rotini and chicken.

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Old 01-08-2017, 01:43 PM   #2
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Start with these (I tried them and loved them. Nice small thin rotini and did cook to perfect in 3 minutes).

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Cook and drain (save some pasta water if needed for sauce).
Then use a bit of butter and flour to make a small amount of roux. Use the chicken broth to make a thin sauce. Add cooked pasta and toss to coat. Alternatively you can poach a chicken breast and use that broth to make sauce. Cube chicken add to sauce with pasta and toss. You could use cornstarch and water slurry to thicken broth if you don't want to use flour. If using cornstarch add a bit of butter at the end to get that creaminess.

To save on clean up. You could probably cook the pasta and chicken (cut chicken small) together in the broth. Cook chicken partially then add the pasta to the broth to cook. Then add butter and thicken with cornstarch or roux.
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Old 01-08-2017, 02:50 PM   #3
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Cook the pasta, and make a Alfredo sauce using the chicken broth in place of the cream. Top with your Parmesan cheese. S&P to taste.
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Old 01-08-2017, 02:53 PM   #4
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Quote:
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Cook the pasta, and make a Alfredo sauce using the chicken broth in place of the cream. Top with your Parmesan cheese. S&P to taste.
That's a velouté.
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Old 01-08-2017, 02:57 PM   #5
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That's a velouté.
Thank you.
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Old 01-08-2017, 04:04 PM   #6
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IMHO , about the closest you can come to a true alfredo sauce in the US is a mixture of heavy cream and butter heated until bubbles start to appear, then lots of parm reg until you get the thickness of a nice sauce, then microplane in a bit of nutmeg. There's a WORLD of difference between that sauce and an "Alfredo" made with a roux.
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Old 01-08-2017, 04:12 PM   #7
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IMHO , about the closest you can come to a true alfredo sauce in the US is a mixture of heavy cream and butter heated until bubbles start to appear, then lots of parm reg until you get the thickness of a nice sauce, then microplane in a bit of nutmeg. There's a WORLD of difference between that sauce and an "Alfredo" made with a roux.
Right. White sauce plus cheese is mornay sauce.
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Old 01-08-2017, 05:04 PM   #8
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Right. White sauce plus cheese is mornay sauce.
I was actually talking about the taste, not the type of sauce.
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Old 01-08-2017, 07:27 PM   #9
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Originally Posted by medtran49 View Post
I was actually talking about the taste, not the type of sauce.
I know. I was just clarifying that it's not Alfredo sauce at all.
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Old 01-10-2017, 03:21 PM   #10
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Thanks for the idea. I held off.. Still plan on doing something. If i use the chicken broth itself wouldnt be soupy?

How would i thicken that sauce.

Other potential problem is what i have is rainbow rotini.from what i research all i can find in recipes is cold salads pastas.

Can rainbow rotini be used like a chicken alfredo?

As a plan b i also have penne ragati
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