Well this is a first – I’m making a Disneyland recipe that isn’t a dessert! (Actually I’ve probably made the Banyan Beef from Bengal BBQ enough times that we sort of burnt out on it.) But today I’m sharing with you the Countdown Chicken Fusilli pasta recipe from Redd Rocket’s Pizza Port in Tomorrowland. When my husband and I were at Disneyland a few weeks ago for our anniversary, we had planned to eat here for dinner – I’ve mentioned before that it’s one of our favorite meals to eat at Disneyland – but alas, there were too many yummy things to eat, and not enough time for our stomachs to digest them all, and it just didn’t happen. However we weren’t feeling too sorry about it because after our stop at City Hall, we had the recipe in our pocket!
Like all of Disneyland’s recipes that I’ve tried (except the Banyan Beef actually, I’ll have to share that one with you sometime) this one is not for the health-conscious, *ahem* heavy cream, but that’s why it’s so good! So without further ado…
Countdown Chicken Fusilli (Redd Rocket’s Pizza Port):
Yield: 4-6 servings
2 lbs. dry fusilli pasta
1 lb. sliced chicken breast
5 oz. alfredo sauce mix
1 cup heavy cream
1 cup low-fat milk
1 cup water
2 oz. grated Parmesan cheese
1 oz. sun-dried tomato crumbles
3 oz. pesto sauce
Top cooked pasta with chicken and cover with sauce.
– I couldn’t find Fusilli pasta anywhere, so I substituted it with the closest shape I could find – Rotini (and I used whole-wheat). Two boxes (even though it isn’t quite 2 lbs. it was enough).
– For the chicken, I purchased a bag of pre-cooked, pre-sliced chicken breast, all I had to do was thaw and nuke for dinner. It made things super fast and easy.
– I used 3 packages of alfredo sauce mix (I don’t think it worked out to 5 oz, but the recipe on the back was 1 package per 1 cup of liquid… so I figured 3 cups of liquid, 3 packages would work).
– I used homemade pesto sauce (in case you were looking for a brand in the picture).
– I grated extra Parmesan to sprinkle on top.
– You probably noticed that the instructions are a little lacking, so here’s a bit more info about what I did to achieve the final product. In a medium saucepan I mixed all of the sauce ingredients (cream, milk, water, Parmesan tomato, and pesto sauce) and brought it to a low boil on medium-high heat until sauce thickened, about 10 minutes. If you want to avoid the sauce burning to the bottom of the pan, stir continuously – if you can’t stir it the whole time, then when you do stir don’t scrape the bottom of the pan, or you’ll get the burnt layer mixed up in your sauce. Once all the components were ready – I put the pasta in a large bowl, poured the sauce on top, threw the chicken on as well and stirred the whole thing until it was well mixed and the pasta was coated with the sauce.
– If you want it to be more “saucey” – leave out about 1/4 of the cooked noodles (I save the plain noodles for my picky child anyway).
OUTCOME & OPINION: My family was very pleased with how much the recipe tasted just like the real deal; if I closed my eyes I could imagine we were eating at the park.
The second I took a bite, a smile broke out on my face – it was the exact thing I’d been craving ever since I didn’t get any at Disneyland – creamy with just enough garlic. I was also quite pleased with how easy and fast this was to make – you can boil the pasta, cook the sauce, and nuke the chicken all at the same time – so it was easily ready in about 20 minutes! As usual for Disneyland recipes – it makes a TON (the recipe says 4-6 servings… I imagine those are the park serving sizes, because my goodness those would be enormous portions). If I had been paying more attention, I would’ve halved the recipe – oh well, we’ve got plenty of leftovers for lunches now! This is a recipe I’ll be adding to my personal cookbook for sure!
Ok, now it’s your turn to share – do you have any Disneyland recipes that you just love? Let us know so we can try them too and enjoy another taste of Disneyland at home!