Laiji's Creative Corner: Chicken Fusilli Alfredo Bake

My version

One of my personal favourite - Chicken Fusilli Alfredo Bake.. Creamyy, Cheezzzy, Yummyy, Melt-in-the-mouth Italian Pasta bake.. MMmmm.. :) This is a pasta recipe, made with a basic Italian Alfredo sauce. I have used Fusilli pasta. There are over a hundred different pastas used worldwide and each of them have a unique and suitable sauce or filling to go with it. But, you can use any pasta available to you, and just go by your own rules for a change ;)

Alfredo sauce is basically a buttery, cheesy, creamy white sauce. Well this Alfredo has my twist to it and I can guarantee that you will love it better than the original version. So don't forget to write to me when you've got lots of compliments and praises for this :) Kids are going to simply love it, 'coz it is not spicy and it's a cheesy treat!

Ingredients :

Fusilli pasta (Dry)	-	2 cups
Water (for boiling)	-	1 and 1/2 litres
Olive oil	-	As required
Salt (for seasoning)	-	As required

Chicken (diagonally diced)	-	2 boneless breast pieces.
Garlic (finely chopped)	-	1 teaspoon
Salt	-	To taste
Freshly crushed black pepper	-	As required
Dried Oregano	-	A pinch
Celery Leaves (chopped)	-	A generous pinch
Parsley (chopped)	-	A generous pinch
Mushrooms (diced)	-	1 cup or more
Wall nuts (chopped)	-	1/3 cup

*For Alfredo* Sauce**
Butter	-	1 tablespoon
Garlic (finely chopped)	-	2 cloves
Celery Leaves (chopped)	-	A generous pinch
Parsley (chopped)	-	A generous pinch
Dry oregano	-	1/2 teaspoon
Freshly crushed black pepper	-	As required
Salt	-	To taste
Plain flour / Wheat flour	-	1 tablespoon
Sesame seeds (crushed)	-	1 teaspoon
Fresh Milk	-	1and 1/2 cups
Cream	-	1/2 cup
Water	-	1 cup
Parmigiano-Reggiano**	-	1/3 cup
Parmesan cheese**	-	1/3 cup
Salt	-	to taste

* Try following the exact recipe for desired results. You can try making innovations to suit your tastes too :)

**For that real Italian touch, please hunt for Parmigiano-Reggiano. If it's not available, at the most Parmesan cheese. No other substitutes work as good.

Preparation Method :

For Alfredo Sauce

For perfectly cooked Pasta :

In a large shallow pan, boil water and season with a generous amount of salt and drizzle in some olive oil. When the water comes to a boil, throw in the pasta and give a quick stir. Cook on high for 8-10 minutes. Check if it has cooked well through.

Then strain and rinse with some hot water. You can cook the pasta while the chicken is cooking away, so that it doesn't cool too much by the time it's ready to be mixed into the sauce.

Next, in a pan pour in some olive oil, throw in the crushed garlic and the diagonally diced chicken and season with some salt and freshly ground black pepper and sauté.

When the chicken pieces have almost cooked through or when the water has completely evaporated, throw in the finely chopped parsley and celery leaves. Add the mushroom and sauté until chicken pieces start to brown slowly.

Then, crush or chop up some walnuts. Walnuts are healthy and are enriched with Omega3 fatty acids. It also gives a nice soft crunch. Add that into the chicken and sauté for a couple of minutes.

Then sprinkle on the dried oregano. Oregano is the main ingredient that enhances the flavour and aroma of this pasta.

Remove the chicken onto a dish. Into the same pan, onto the chicken residue or into a fresh pan, through in the butter. Then add the garlic and reduce the flame to low. Once the garlic has infused its flavour into the butter, throw in the chopped parsley and celery leaves. I have seen many people throw away the celery leaves. But, it has an amazing mild flavour and can be used as a herb like cilantro or parsley. I use it in many recipes. While chopping in the celery leaves, you can as well include some young stems. Don't use the mature stem, 'coz we don't want that strong flavour of celery.

Add the flour and whisk well into the butter until u begin getting a nutty flavoured aroma. Flour acts as a thickening agent.

I have added minimal butter, but, if you want that real buttery flavour, you can add more. Then, season with some salt and freshly ground black pepper. Then crush some sesame seeds and roast along with the flour. That's another of my personal addition. The sesame seeds infuses in an amazing flavour. You can use unroasted or roasted seeds, depending on the flavour you prefer.

Then pour in half of the milk little by little and whisk well to blend the flour well without leaving behind any lumps. Once all the flour has dissolved well, pour in the cream and the water and the rest of the milk.

Stir continually and bring the sauce to a boil on medium-low heat. When the sauce begins to thicken, or when the sauce holds on to the spatula, it's ready.

Then, lower the flame to very low and throw in the Parmesan cheese. Parmesan cheese is a cheaper substitute for Parmigiano-Reggiano. You can add both as well or any that's available.

But, trust me, no other cheese will beat the Parmigiano-Reggiano and to obtain that real flavour stick on to the recipe. Make sure you stir continually or it will curdle the sauce.

Quickly add the chicken mix and combine well. Make sure there is enough moisture. We need a creamy sauce not a dry one. Add some mozzarella cheese for added flavour.

Add the strained pasta and gently combine the sauce into the pasta. If your pasta is overcooked, you might end up with a sticky pasta or the pasta could dissolve into the sauce. Turn off the flame as soon as the pasta warms up.

You can spoon out the pasta into an oven proof dish or also portion it out into individual baking cups. Do not press down. Grate on some Parmigiano-Reggiano.

Garnish with a generous amount of grated mozzarella cheese. If you want to cut down on the cheese, you can, but, no Italian pasta is complete without a cheese topping :) Sprinkle on some parsley and tiny pinch of dried oregano.

Drizzle on some olive oil. If you want to prepare this for a dinner party, or you are going out, then lay it in a dish and garnish with cheese, wrap it up with a plastic wrap and leave it in the refrigerator.

Before serving, bake it for 7-8 minutes (if you are using individual cups)or 15 minutes (If you are baking it whole) or until the cheese melts and begins to brown on top and serve it hot.