Love Italian Food...Need help?

Question

I would love to learn how to make great Chicken Alfredo. Does anyone have a recipe that they are willing to share? Thanks in advance for the help!

Answer 1

this is olive gardens alfredo sauce recipe, hope it helps

Straw and Hay


Course: Antipasti

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Olive Garden's Alfredo Sauce

Serving Size: 0

Ingredients:


Cooking Directions:
-------- ------------ --------------------------------
1 pint heavy cream
1 stick butter
2 tablespoons cream cheese
1/2 cup grated Parmesan cheese - (to 3/4)
1 teaspoon garlic powder

In a saucepan combine butter, heavy cream, and cream cheese. Simmer this
until all is melted, and mixed well. Add the Parmesan cheese and Garlic
powder. Simmer this for 15 to 20 minutes on low. You may wish to season
with a little salt and pepper. It has been made with half-and-half, but
heavy cream is preferred.

This recipe yields ?? servings.


Category: Pasta

Ingredients

PASTA:
1/2 lb(s) Spinach Fettuccine
1/2 lb(s) Fettuccine
ALFREDO SAUCE:
1 1/2 cup(s) White Milk
1 1/2 cup(s) Heavy Cream
1/2 cup(s) Imported Parmesan Cheese, grated
1/2 cup(s) Imported Romano Cheese, grated
6 Egg yolks, fresh jumbo eggs
Salt and black pepper
FINAL ASSEMBLY:
2 tsp Unsalted Butter
2 tsp Fresh Garlic, finely chopped
1/4 lb(s) Proscuitto Ham, sliced very thin then dice medium
1/2 lb(s) Fettuccine, cooked al dente
1/2 lb(s) Spinach Fettuccine, cooked al dente
1/2 cup(s) Green peas, thawed
3 cup(s) Alfredo sauce, well stirred


Procedures

PASTA:

Cook Spinach Fettuccine and fettuccine according to package directions.

ALFREDO SAUCE:

Heat the milk and cream in a heavy bottom saucepan until it comes to a simmer.

Slowly whip in all the cheese, then remove from heat.

In a separate bowl, place the egg yolks and slowly whip in a portion of the hot milk and cream mixture.

Slowly add the egg yolk mixture back into the remaining cream mixture.

(This will increase the temperature of the egg yolks which is called tempering).

Season to taste with the salt and fresh cracked black pepper.

Refrigerate until needed.

FINAL ASSEMBLY:

Place a large skillet on medium heat.

Add butter, garlic, herbs and proscuitto and cook until the ingredients are hot.

Add the pasta and the Alfredo Sauce and stir until the sauce thicken to the desired consistency.

Toss in the peas and stir and season with salt and pepper.

Serve immediately.
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Red Lobster's Crab Alfredo

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Serving Size: 0

Ingredients:


Cooking Directions:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pint half-and-half
1 stick unsalted butter
2 tablespoons cream cheese
1/2 cup grated Parmagganio-Romano - (to 3/4 cup)
1 teaspoon garlic powder
4 crab legs - (to 6)
Hot cooked pasta -- for serving

In a saucepan melt butter. When butter is melted add the cream cheese.
When the cream cheese is softened add heavy cream and the Parmesan Cheese.
Add garlic powder, and stir well. Simmer this for 15 to 20 minutes on
low. You may wish to season with a little salt and pepper.

Boil crab legs as you normally would in boiling water, crack open legs,
lightly paper towel the meats so that you get the excess water off, and
place the meats on top of the alfredo sauce and pasta.

This recipe yields ?? servings.

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Chicken Parmesan...prego

Serving Size: 1

Ingredients:
1/2 cup italian style dry bread crmb
1/4 cup parmesan cheese
2 boneless chicken breasts
1 eggs -- slightly beaten
1/4 cup salad oil
15 1/2 ounce prego
1 cup mozzarella cheese -- shredded


Cooking Directions:

DIRECTIONS -- COMBINE BREAD CRUMBS AND CHEESE. FLATTEN CHICKEN BREASTS
WITH FLAT SIDE OF KNIFE TO 1/2" THICKNES. DIP IN EGG THEN IN BREAD CRUMB
MIXTURE. IN SKILLET, BROWN CHICKEN IN OIL, DRAIN IN ABSORBENT TOWELS.
PLACE IN 2 QUART SHALLOW BAKING DISH (12X8X2) ; TOP WITH SAUCE, SPRINKLE
WITH CHEESE; COVER. BAKE 400F FOR 20 MINUTES OR UNTIL DONE.

Answer 2

Yes, I love Italian food. I like Italian men also!

Answer 3

LOW FAT CHICKEN ALFREDO

1 1/2 lbs. boneless skinless chicken breast
1 white onion (medium size)
8 oz uncooked (1/2 box) vermicelli spaghetti
2 oz shredded low fat Parmesan cheese
1/4 teaspoon allspice
1/2 teaspoon basil
2 teaspoons garlic powder (at least)
1/2 jar Heinz fat-free chicken gravy (6 oz)
1 tablespoon flour
6 oz low-fat sour cream

Cut chicken breast into 3/4 inch squares. Sauté in small amount of vegetable oil over medium to medium-low heat. Dice onions and add to chicken.
Cook chicken thoroughly, testing by cutting largest piece - juices should no longer run pink and chicken will be tender.

Sprinkle liberally with garlic powder, basil and allspice; stir in.

Stir in chicken gravy, reducing heat to a simmer. Sprinkle with flour and stir in water to achieve desired thickening. Do not rely on sour cream for thickness.

Simmer for 5 minutes over low heat, stirring in 2 oz of Parmesan cheese. Fold in sour cream and remove from heat.

Cook spaghetti according to package instructions. Drain and rinse with cool water. Top individual portions of spaghetti with Chicken Alfredo combination and then sprinkle remaining Parmesan on top.

Serves 4

Answer 4

THE BEST RECIPE:

CHICKEN ALFREDO
Prep: 15 min - Cook: 60 min Serves 8
You can vary the taste of this dish by the way you cook and add the chicken. The chicken breasts can be grilled and served on top of, or beside the Fettucine Alfredo, or cut in morsels, sautéed or grilled until just done, then mixed with the fettucine and sauce at the end. My favorite is chicken grilled on charcoal. Another variation is adding a sprinkling of Parmesan cheese and finishing in the oven (2nd picture).You can also (optionally) add steamed broccoli florets and/or sautéed, diced red pepper. You can use fettucine, taglietelle, mostaccioli, penne or farfalle pasta.
2 skinless chicken breasts, cut in slices about 1/4 " thick then in bite-size morsels
6 or so leaves of sage
1 cup broccoli florets, steamed (optional)
1 red pepper, seeded, coarsley diced, sautéed in olive oil or butter (optional)
8 oz pasta (fettucine, tagliatelle) or 12 oz (3/4 package) penne, etc. (Fettucine is heavier).
4 tablespoons unsalted butter, at room temperature (or 2 of olive oil for sauteeing the chicken and 2 of butter for the sauce)
1 cup freshly grated Parmigiano Reggiano (Parmesan), at room temperature, plus extra cheese to pass at the table
1 1/4 cup heavy cream or Half and Half (or 1/2 of each)
salt and freshly ground pepper (use white pepper if you have it)
a pinch of grated nutmeg


Set the pasta water to boil. In a pan large enough to hold all the ingredients, sauté the chicken in 2 tablespoons of butter or good olive oil until lightly browned. Set aside in a warm place. Cook the pasta. Remember to reserve some of the cooking water to moisten your chicken Alfredo if it is too dry. Add the heavy cream, 2 tablespoons of butter and 1/2 cup Parmesan cheese to the same pan. Keep cooking on low-medium heat, stirring occasionally until the mixture reduces slightly and thickens.
Add pinch of nutmeg, 3 - 4 leaves of sage, salt and pepper to taste. Stir.
Add the cooked chicken and optional ingredients and mix again. Taste for salt. Add a Tablspoon or two of the pasta cooking water if too dry. Add the cooked and well-drained pasta to the sauce. Mix well with a wooden spoon.
Turn into a warmed serving bowl, or directly onto warmed plates.

VARIATION: Turn pasta mixture into a baking dish, sprinkle 1/2 cup Parmesan cheese on top, and set under broiler for about 30 seconds, until flecked with brown (2nd picture).

Answer 5

check out www.italianfoodforever.com, not sure about the alfredo but it's worth checking i cook some great meals from their recipes

Answer 6

I travel to Italy frequently to visit my boyfriend. We have truly authentic Italian recipes on our website www.yummyfood.net. Enjoy!

Answer 7

2 tablespoons extra-virgin olive oil
1 (8-ounce) package sliced fresh white mushrooms
1 cup fresh or frozen chopped onion (about 1 medium-large yellow onion)
1 small garlic clove, minced
1/2 teaspoon dried marjoram, crumbled
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon freshly ground black pepper
1 (10-ounce) package carved, fully cooked chicken breast
1 (10-ounce) package prepared alfredo sauce (from the refrigerator counter; use light or reduced-fat, if you like)
1/4 cup dry Marsala, Sherry, or white wine
1 (9-ounce) package frozen asparagus cuts (do not thaw but do separate into individual pieces)
3 cups Al Dente Make-Ahead Rice, reheated, recipe follows

Heat oil in large, heavy skillet over moderate heat 2 minutes. Add mushrooms, onion, garlic, marjoram, thyme, and pepper and cook, stirring often, until the juice released from the mushrooms evaporates, about 5 minutes.
Add chicken, alfredo sauce, and wine; adjust heat so mixture bubbles gently, then cook, stirring frequently and breaking up chicken, until steaming, about 3 minutes.

Add asparagus, distributing evenly over surface of mixture, cover and cook just until crisp-tender, 2 to 3 minutes; no longer or asparagus will become mushy.

Make a bed of rice on heated deep platter, spoon chicken mixture on top, and serve.


Al Dente Make-Ahead Rice:
2 quarts water
4 cups uncooked converted white rice (no substitute)

Bring water to rapid boil in large (at least 4 1/2-quart), heavy saucepan over high heat.
Add rice, stir well, and then return to rapid boil. Adjust heat so water stays at gentle but steady ripple and cook uncovered until all water is absorbed, about 20 minutes. Do not stir.

Fluff rice gently with fork and cool 1 hour. Do not cover.

Fluff rice gently again, then spoon lightly, do not pack, into plastic storage containers, snap on lids, label, and date. Set in refrigerator or freezer.

To reheat refrigerated or frozen rice, pile rice in large fine sieve, fork lightly apart and balance sieve in top of large, heavy saucepan over 2-inches boiling water. Cover loosely with lid or foil and steam until just heated through, 3 to 5 minutes, but times will vary according to amount of rice being reheated and whether it's refrigerated or frozen. Fluff with fork and serve.

Yield: 16 cups

Answer 8

Just go to this website:
http://www.allrecipes.com
here you can explore any recipe you want.
just try.