what r some recepiets for chicken and alfredo sauce?

Answer 1

This is my personal favorite

1 pint heavy cream
1/2 cup butter
2 tablespoons cream cheese
3/4 cup parmesan cheese
1 teaspoon garlic powder


Directions:

Let the sauce simmer as long as you can! Please note the cream cheese is optional, we add it to aid in thickening the sauce. Olive Garden does not use cream cheese.

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- 20 minutes on low.

You may wish to season with a little salt and pepper.

I have done this with half and half, but we prefer the heavy cream. I wouldn't try it with plain milk.

Answer 2

CHICKEN ALFREDO

2 lbs boneless chicken breasts
4 tablespoons oil
1/4 cup butter
1/2 cup Parmesan cheese, grated
3/4 cup heavy cream
salt and pepper, to taste
1 lb fettucine

Heat oil in a 10 inch skillet. Cut chicken breast into strips. Add salt and pepper. Fry on medium heat until cooked through.

Sauce:

Melt butter in saucepan; add cream and cheese. cook over low heat, stirring constantly. Do not boil.
Cook fettucine in 3 quarts boiling water. Mix chicken and Alfredo sauce together. Drain noodles. Put sauce and chicken over noodles.

6 servings.

Answer 3

I love Alfredo sauce, but my arteries hate me when I eat it. So I had to find a low-fat version. You may not have to worry about it yet, but when you do... here it is!

One and a half cups of 1% or skim milk
One heaping teaspoon of chicken bouillion powder
Seasonings to taste (ie., garlic, pepper, dill, etc.)
One and a half heaping tablespoons cornstarch

Pour milk into a microwaveable bowl. Add chicken bouillion powder, seasonings and cornstarch. Use a whisk to stir, making sure that all the powder has dissolved. Place in the microwave for two minutes. Stir. Add any additional ingredients (like chunks of cooked chicken, or frozen peas) and return to the microwave for 3 minutes. Stir and add to pasta.

(If the sauce is too thick, add a little more milk -- if the sauce isn't thick enough, add a little more cornstarch.)

It's not *exactly* Alfredo, but it's reasonably close, and it helps avoid the butter. :)

Answer 4

The best alfredo sauce -

Add anything to it - chicken, beef or seafood

1 bar cream cheese (see below for substitutions)
1 pint cream
1/2 c parmesan cheese
1 - 2 tsp. minced garlic

cook this on low in a large sauce pan for about an hour, stirring often. It makes a thick, creamy sauce

For a lighter version use reduced fat cream cheese and 2% milk instead of reg. cr cheese and cream.

So easy and delicious

Answer 5

Too numerous to mention here, try allrecipes.com or foodtv.com.

Basically you're going to saute or bake the chicken, and cut it into strips. Boil water and make fettuccine noodles while heating your Alfredo sauce in a separate pan on Low. Or you could make a package of tortellini. Once the noodles are done, place into a deep bowl or pasta dish with the chicken, cover with the sauce and toss lightly. Add sun dried tomatoes and chopped garlic to the top of this. I also add red pepper flakes but that's me.

Answer 6

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
Pasta pot; pan large enough to hold all ingredients and pasta.

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 TBSP 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

PASS grated Parmesan at the table.

Answer 7

Ohh have some for me! I wish I could eat that - but it's January and that means diet time. UGH. Here is a Gourmet recipe from Bon Appetit magazine. Might as well do heavy cream and tons of cheese. YUM.

CHICKEN AND BROCCOLI ALFREDO

4 to 5 cups broccoli florets (from about 1 large bunch)

2 tablespoons olive oil
4 skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
1 large red bell pepper, thinly sliced
1 2/3 cups whipping cream
1 1/2 cups grated Parmesan cheese
1/2 cup grated Monterey Jack cheese
3/4 pound penne or mostaccioli, freshly cooked

Steam broccoli florets until just tender, about 3 minutes; set aside.
Preheat broiler. Butter 13x9x2-inch broilerproof baking dish. Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high. Working in batches, sauté chicken strips until just cooked through, about 4 minutes.

Transfer chicken strips to bowl. Add sliced red bell pepper to Dutch oven and sauté until just tender, about 5 minutes. Add whipping cream, 1 cup grated Parmesan cheese and all of Monterey Jack cheese. Simmer until sauce thickens slightly, about 5 minutes. Add chicken strips and any juices in bowl to sauce. Add freshly cooked pasta and steamed broccoli florets and toss until sauce coats mixture, about 3 minutes.

Season to taste with salt and pepper. Transfer pasta mixture to prepared baking dish. Sprinkle remaining 1/2 cup grated cheese over. Broil until just golden on top, about 3 minutes, and serve.

Serves 4.