Surprising . . .

Okay, so I have to admit that this recipe has been on my “To Make” board for a few weeks. I keep putting it off and making something else. Something about pureeing meat just sounded disgusting to me. I mean, pureeing meat? Ugh!

I finally made this on Tuesday night before my daughters last cross country meet of the season. My husband has her convinced that she has to eat pasta the night before race. This is served over pasta, so. . . .

I could not have been more wrong about this recipe! I was actually very good!

I used canned chicken – I know – yuk, or so I thought. I have actually been using it fairly frequently since starting this journey into MidCentury food. It also isn’t as bad as I had thought.

Blending the chicken in my Cuisinart with the cheese and half and half does provide a paste, a chicken paste. Admittedly it looks kind of gross. It loosens up when you cook it with the heavy cream and turns more into a sauce than a paste.

It tastes creamy and of chicken. It’s strange eating something smooth that tastes like chicken. Your mind thinks there should be chicken pieces even though there aren’t.

It blends almost like a carbonara with the pasta.

Surprising, but good. A definite quick weeknight dinner!

SALSA GALLIA

1 Cup Cooked Diced Chicken

6 Ounces Gruyere Cheese

3 Ounces Cream Cheese

½ Cup Half and Half

1 Cup Heavy Cream

Salt and White Pepper to Taste

¼ Teaspoon Rosemary

3 Ounces Sliced Mushrooms

1 Tablespoon Butter

Whirl chicken, cheeses and half and half in an electric blender to make a paste. Put in a saucepan with heavy cream. Add salt, pepper and rosemary. Cook, stirring, until smooth and bubbly. Add mushrooms and butter; simmer over low heat for 3 to 5 minutes. Serve over pasta.