I’ll be the first to admit I’ve gotten a little lazy in the kitchen this summer. It’s been too damn hot to hang out anywhere near the stove for too long, so we’ve had lots of sandwiches and quick, one-skillet meals.
Looking ahead, I’m excited about the cooler months to come so I can share some of my favorite “meat on your bones” meals. Until then, and in honor of the heavenly (but brief) respite from the triple-digit temperatures the other day, I served a dish that I believe will be the perfect compliment to the transition from summer to fall.
About a dozen or so years ago, one of the many Mexican restaurants in my small hometown added something they called “Italian Nachos” to the menu. I remember it as being a creamy, tangy, crispy concoction that was a nice change of pace from the usual beef and bean routine.
I did my best to recreate it, and while I wasn’t wild about my “pasta chips” and ended up eating this over white corn tortilla chips, my husband inhaled a plate of these nachos made to the recipe as well as a bowl of the ingredients tossed with pasta later that evening.
The great thing about this is that you can offer the toppings and have family members pick out what they do or don’t want. You can also omit the chicken breasts if you’re looking for a meatless meal.
Usually, I make my own Alfredo sauce, but as I mentioned, I’m a little lazy these days, so I used a jarred garlic Alfredo sauce that was pretty fabulous.
Nachos Alfredo
24 wonton wrappers, cut into fourths
¼ cup olive oil
1 egg white
2 boneless, skinless chicken breasts
salt
pepper
2 cups Alfredo sauce, homemade (*see below) or jarred
2 cups shredded mozzarella
Any combination of the following:
1 jar sliced black olives
1 large tomato, diced
1 jar sliced banana peppers
1 bunch green onions, chopped
1 cup shaved Parmesan
1 cup capers
To make “pasta chips,” brush wonton wrappers with oil and beaten egg whites, bake on a cookie sheet at 350 degrees for 10 minutes or until slightly browned and crispy.
Pound chicken breasts to 1 inch or less thickness, season with salt and pepper and sauté in a well-oiled skillet. Let sit for two minutes then slice or cube as preferred.
To assemble: Layer pasta chips, (or tortilla chips or spaghetti noodles) with Alfredo sauce and cheese. Place in microwave or under broiler long enough to melt the cheese, then cover with chicken and assorted toppings.
*Alfredo Sauce:
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 grated Parmesan cheese
Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through.
That is soooo not on my diet! But it looks very NOM!!
It’s pretty darn good. Can’t eat it every day, but once in awhile it’s a nice change of pace!
That looks sooo YUMMY. I live bycarious through you when you eat it. So am trying to be a good girl this week.
xoxo,
Shirley
I think if you do a low-fat mock alfredo, omit the cheese and serve it over whole wheat pasta, you’d still get some of the nommability.
So easy. I’ll have to try the alfredo sauce. Didn’t realize you were quite the cook!
Ha, look at the before and after pics of my hubs I’m posting later and you’ll see!
Mmmm… these look delicious! I’ll have to try them out for the hubby! (Love your blog, by the way… I’m your newest follower!
Hi Lindsay! Thanks!
You had me at nachos! YUMMY!
Right? You can stick anything on chips and it’s gonna be good. Except for maybe peas.
I don’t understand..I just had dinner. Why am I drooling?! Oh man, I really need to eat again now. =) Preferably some nachos. The food of my Texan youth.
That’s why I adore you so much, you’re a Texan!
That looks so yummy! And easy to make!
Heck yeah. You can even cheat and use rotisserie chicken from the deli.
Talk about being lazy in the kitchen – I’ve been making pizzas with tortilla for my kids. Kind of like how it would turn out with the wonton here – thin and crispy. Thanks for sharing your ‘lazy’ recipe.
Pizza on tortillas? Yum! Tortillas are my go-to lunch fixin.
Hmmm…this does sound good. I wonder if I can get my husband to make it and to eat it.
Your husband cooks. That’s nice. Mine burns water.
This looks delish. And way better than the nachos I picked up at Taco Bell on the way home from work tonight. Stupid fourth meal commercials…
Taco Bell is awesome. And awful. All at the same time.
Nachos ALFREDO?!?! For reals? Yum. It seems that I visit your blog every time I have just re-begun my diet, which I keep failing at. Now, I’m not saying it’s your fault, but you have posted some pretty yummy things that may or may not have encouraged my bad behavior. Just sayin.
I am the anti-health food blog.
Those look awesome! We used to use wonton wrappers all the time and I never would’ve thought to do it this way. Also – I love the idea of alfredo sauce nachos. We used to make homemade ravioli w/ the wonton wrappers (stuffed with squash & cheese) and we’d make little homemade steamed dumplings. Now I’m craving them!