Here it is April 2017 already…how time flies when you’re having so much fun! We had a super show at Chandlers, with lots of audience participation. Then the following week a quick trip out to Freeport to perform for some very friendly senior citizens and that same weekend a really fun 2 nights at Nicolinos in McHenry. Wild times! Managed to fit in a couple wine dinners with friends which is always fun.
Hope you were able to join us April 1st for our first time at Giovanni’s in Rockford. Great venue with Great food. We’ve already booked a Christmas show back there. Mark your calendars, and plan ahead, December 7th.
We have a trip to Madisonville, Tn planned for one gig at Hiwasee College, Call for tickets to the Box Office @ 423-442-3210, check out our complete schedule on line.
Try the following recipe, one of the very best pasta recipes we’ve found.
1 jar (16 oz) Alfredo sauce
2 cups cooked chicken, shredded
2 cups cooked broccoli, chopped
1 cup shredded Cheddar (or mozzarella) cheese
1/4 cup shredded Parmesan
21 jumbo pasta shells, cooked
1 1/2 – 2 cups spaghetti sauce (optional) BUT USE IT!
Salt/Pepper to taste (if needed)
Pre-heat oven to 350°
In a large bowl, mix Alfredo sauce, chicken, broccoli, and cheeses
Spoon mixture into pasta shells
Grease 13 x 9 baking dish with butter or cooking spray
Evenly spread spaghetti sauce on bottom of baking dish
Arrange shells in baking pan
Cover with foil and bake 35 minutes until heated thru.
Cream Sauces are paired well with full bodied, fruity white wines such as Vouvray or Chardonnay. It also works well with a light Pinto Noir, a red wine known for its smooth taste of cherries and berries. The Alfredo is nicely complimented by a light red such as Valpolicella Classico.