These Italian Nachos are just what game day calls for! Fried pasta chips are tender and crisp, topped with rotisserie chicken, peppers, tomatoes, a creamy alfredo sauce and plenty of California Ripe Olives.
1 ½cupseasoned breadcrumbsI used garlic and herb flavor
Salt
Canola or peanut oil for frying
For Alfredo Sauce:
2tablespoonssalted butter
1clovegarlicminced
1cupheavy whipping cream
½cupParmesan cheesegrated
Salt and pepper to taste
For Toppings:
California Black and Green Ripe Olivesquartered
Rotisserie chickenshredded
Sweet cherry pepperssliced
Fresh tomatoesdiced
Fresh Italian Parsleychopped
Green onionfinely sliced
Instructions
Cut cooked lasagna noodles into fifths to make squares for your chips and place in a large bowl.
Toss lasagna noodle pieces with flour until well coated.
In a small bowl whisk together egg, cream, and water. Pour over lasagna noodles and stir until all noodles are moistened.
Add breadcrumbs to the noodles and stir until all noodle pieces are coated with breadcrumbs.
Fry breaded noodles in 350 degree Fahrenheit oil until golden brown—about 5-7 minutes, flipping noodles to cook evenly.
Place fried chips on paper towels and sprinkle with salt. If not eating right away, place chips on a baking sheet lined with a baking rack and keep warm in a 200-degree oven.
Melt butter in a small pan; add garlic and cook, stirring for 1 minute.
Pour cream into pan and bring to a simmer. Simmer until sauce is thick enough to cover the back of spoon or spatula. Remove from heat.
Stir in Parmesan cheese until melted and season to taste with salt and pepper.
Assemble nachos by layering pasta chips with Alfredo sauce, California Ripe Olives, shredded chicken, cherry peppers, tomatoes, parsley and green onion.