Diva Tasting: Chicken/Spinach Alfredo, Hudson Salad, Boston Cream Cake…

Fresh Spinach & Chicken Alfredo##


2 Tablespoon Butter Or Margarine

2 Lb Boneless Skinless Chicken Breasts, Cut Into 1-Inch Pieces 

2 Cups Half n Half

1/2 Cup Hot Water

2 Cans (4 Oz) Mushroom Pieces And Stems, Drained

1 Box Chicken Helper Fettuccine Alfredo

3 Cups Washed Fresh Spinach Leaves, Torn Into Pieces

1/2 Cup Grated Parmesan Cheese


  • 1 In 10-inch skillet, melt butter over medium-high heat. Cook chicken in butter about 3 minutes, stirring occasionally, until outside turns white.

  • 2 Stir in half n’ half, hot water, mushrooms and sauce mix (from Chicken Helper box). Heat to boiling, stirring occasionally. Stir in uncooked pasta (from Chicken Helper box). Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.

  • 3 Stir in spinach. Cook over medium-high heat about 2 minutes, stirring frequently, until hot. Remove from heat; uncover and let stand 5 minutes (sauce will thicken as it stands). Sprinkle with cheese and fold into mixture to melt.



2 Teaspoons White Vinegar

2 Teaspoons Lemon Juice

1/4 Cup Sweet Pickle Relish

1 1/ Teaspoon Sugar

1/2 Teaspoon Dijon Mustard

1/4 Teaspoon Dry Mustard

1 Cup Mayonnaise

2 Tablespoons Chopped Flat Leaf Parsley

1 Hard Cooked Egg Diced

Salt and Pepper to Taste

Place in Blender and pulse lightly until blended

Salad Ingredients:

14 Oz Ham Diced

14 Oz Turkey Breast Diced

14 Oz Swiss Cheese Diced

1 Head of Lettuce Shredded

1/2 Cup Salad Cut Green Olives

7 Green Onions Diced

In a large bowl place Salad Ingredients and drizzle dressing over top and toss. Serve Immediately

Boston Cream Cake



1 Yellow Cake Mix According To Directions. Or 1 Store Bought Pound Cake Cut Cross Wise to layer.


1 Cup Cold Milk

1 (3.4 Ounce) Pkg. Instant Vanilla Pudding

1 1/2 Cups Cool Whip

Chocolate Glaze:

2 (1 Ounce) Squares Unsweetened Baking Chocolate

2 Tablespoons Butter

1 1/2 Cup Powdered Sugar

4 Tablespoons Cream


Preheat oven and prepare cake mix according to package directions.

Spray two 9-inch round pans with cooking spray then lightly flour.

Bake cake according to package directions; until golden brown and center passes the toothpick test. Once done, let cakes cool and invert on a wire rack to cool further.

For the Filling:

Beat 1 cup of milk and pudding mix with a whisk or mixer for 2 minutes. Gently fold in whipped cream. Let stand 5 minutes. Place one if cake layer on serving plate, spread pudding mixture on top, then top off with second cake.

For the glaze:

Microwave chocolate and butter on high for one minute in a small microwave safe bowl. Stir until chocolate is melted. Add powdered sugar and 4 tablespoons milk; mix well until smooth. Spread over the top of the cake immediately letting drip down the sides. Refrigerate at least one hour before serving.


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