anyone know a good recipie for chicken alfredo or fettucini alfredo?

Question

my mom and i are cooking dinner for my homecoming group and would like a slightly fancy recipe. also, include and good side dish ideas you have, desserts, or anything. i want to make our meal really special!

Answer 1

Chicken Pasta Alfredo
Serves 6

6 Qts Water
12 ozFettuccine Pasta
2 TbspPeanut Oil
6 (4 oz) Chicken Breast, boneless, skinless
2 (10-3/4 oz can) Cream of Mushroom Soup
1 (20 oz bag) Frozen Broccoli Florets
3/4 CupParmesan Cheese, grated

Instructions:
Heat a large pot of water, over high heat. When water comes to a boil add the pasta and boil for 8-10 minutes. Drain; reserving 2 cups pasta water. Cut the chicken into strips (1/4''x1''); set aside.

In a large frying pan, over medium-high heat, add the oil and chicken pieces stirring frequently until golden brown.

In a medium saucepan, over medium heat, add the chicken pieces, sauce, 1/4 cup reserved pasta water, stirring frequently. Add the remaining pasta water into the saucepan and bring just to a boil, then add the broccoli. Cook for 1-2 minutes. Remove from heat.

Divide the cooked pasta evenly between serving dishes and top with chicken and broccoli mixture.
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Unbelievable Grilled Garlic Bread
Servings:12

INGREDIENTS:
1 cup mayonnaise
6 cloves garlic, peeled and minced
3/4 cup grated Parmesan cheese
1/2 cup shredded Cheddar cheese
1 tablespoon half-and-half
1/4 teaspoon paprika
1 (1 pound) loaf French bread, halved lengthwise

DIRECTIONS:
Preheat grill for medium heat.

In a medium bowl, mix the mayonnaise, garlic, and Parmesan cheese. In a saucepan over medium-low heat, mix the Cheddar cheese, half-and-half, and paprika. Stir constantly until melted and smooth. Pour into the bowl with mayonnaise mixture, stirring until well blended.

Place the French bread on the grill cut side down, and let it toast for a few minutes. Remove from the grill, and spread the cheese mixture on each side. Place the halves back together, and wrap the loaf in aluminum foil. Return to the grill for about 15 minutes, turning occasionally, until the loaf is heated through and the cheese mixture is hot.
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Creamy Cole Slaw
Serves: 6

1/4 cup apple cider vinegar
1/2 cup light mayonnaise
2 tablespoons poppy seeds
1/2 teaspoon celery salt
1/2 cup chopped fresh cilantro leaves
2 teaspoons hot sauce
2 cups shredded red cabbage (about 1/4 head)
2 cups pre-packaged shredded carrots
1/2 cup thinly sliced green onions (about 4 green onions)
1 medium red bell pepper, thinly sliced
1 cup finely julienned jicama, (1 jicama, about the size of a softball)
1-1/2 teaspoons salt
1/2 teaspoon crushed black pepper

In a small bowl, combine the vinegar, mayonnaise, poppy seeds, celery salt, cilantro and hot sauce, stirring until well blended.

In a medium bowl, toss together the cabbage, carrots, green onions, bell pepper and jicama. Pour dressing over cabbage mixture and toss until vegetables are coated with dressing. Season with salt and pepper, to taste.

Cover and refrigerate for at least 1 hour so that flavors meld. Serve chilled.
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Ultimate Strawberry Cheesecake
Servings: 12

1 1/4 c Graham Cracker crumbs (fine)
1 lb Cottage Cheese, small curd
16 oz Softened Cream Cheese
1 1/2 c Sugar
4 Eggs
1/2 c Cornstarch
2 T Lemon juice
1/2 c Margarine or butter
1 pt Dairy Sour cream

STRAWBERRY GLAZE
1 T Cornstarch
1/4 c Water
1/3 c Light Corn Syrup
1/4 c Crushed Strawberries
1 t Lemon juice
1 dash Red food coloring (if desired)

Preheat the oven to 325ºF

Grease 9" springform pan; sprinkle with graham cracker crumbs, tilting pan to coat the sides. Into a large bowl, mash cottage cheese through sieve; add cream cheese. Beat on high setting with electric mixer until well blended. Beat in sugar, then 2 eggs.

Reduce speed to slow. Beat in cornstarch, lemon juice and vanilla, then margarine or butter and sour cream until smooth. Pour into prepared pan. Bake for 70 minutes or until firm around the edge.

Turn oven off. Let cake stand in oven for 2 hours. Take out and chill. Remove side of pan. If desired, cover with Strawberry glaze. Freezes well.

STRAWBERRY GLAZE
Mix cornstarch, water and light corn syrup until smooth. Add strawberries. Bring to a boil for 1 minute. Strain. Stir in lemon juice and, if desired, a drop of red food coloring. Cool slightly, then cover top with glaze.

Answer 2

Really Creamy Fettuccine Alfredo Read Reviews (32)
"We have tried dozens of recipes to get the creamiest fettuccine Alfredo - and here's the winner! Basil and nutmeg add a subtly different feel to this Alfredo." Submitted by: Barb Bisson Serves: Original recipe makes 4(change) Hands-on Time: Total Time: 15 Minutes



What you need:
8 ounces dry fettuccine pasta
1 (8 ounce) package cream cheese
3/4 cup grated Parmesan cheese
1/2 cup margarine
1/2 cup milk
1 teaspoon garlic powder
1/4 teaspoon dried basil
1 pinch ground nutmeg
What you do:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a medium saucepan, combine cream cheese, Parmesan, margarine, milk, garlic powder and basil and stir over low heat until smooth and creamy, 10 to 15 minutes. Toss sauce with pasta and sprinkle with nutmeg. Serve

Answer 3

Easy Chicken Alfredo

"Leftover chicken breast in a cottage cheese sauce, served on a bed of fettuccine pasta."
Original recipe yield: 4 servings.
Prep Time:15 MinutesCook Time:15 MinutesReady In:30 Minutes

INGREDIENTS:
8 ounces dry fettuccini pasta
1 cup milk
2 tablespoons all-purpose flour
1 cup cottage cheese
1/2 teaspoon garlic powder
3 teaspoons minced onion
salt and pepper to taste
1/2 cup grated Parmesan cheese
2 cups diced, cooked chicken breast meat

DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain, and set aside.
In a food processor, place the milk, flour, cottage cheese, garlic powder, onion, salt and pepper, and Parmesan cheese. Blend until smooth.
Transfer the blended mixture to a saucepan over medium heat. Mix in the chicken, and cook until heated through. Serve hot over pasta.

Answer 4

Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 20 minutes
Yield: 4 servings

Ingredients:
-4 (5-ounce) boneless, skinless chicken breasts
-1 cup blackening spice (recommended: Paul Prudhomme's Chicken)
-2 tablespoons extra-virgin olive oil
-3 tablespoons minced garlic
-1 cup roughly chopped marinated sun-dried tomatoes
-1/4 cup white wine
-3 cups heavy cream
-3/4 cup grated Parmesan
-1 teaspoon sea salt
-1 teaspoon freshly ground black pepper
-1 pound cooked fettuccine
-1/2 cup sliced scallions

Method:-

Preheat the oven to 350 degrees F.
Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.

In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.

When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.

Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.

Answer 5

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