Ya, this sauce is an something to kick the bucket for. The picture is actually vegetarian Alfredo sauce because I sadly didn't have any chicken in the house. (Don't tell anyone, but I think it's actually better without chicken!) I never have any of the ingredients it asks for, but I make do with what I have, and nobody can tell. HOORAY for poor college students! You can see my little college notes/basic ingredients on the side.
24 oz dry fettuccine pasta (or pene)
1 cup butter
1 1/2 cups (3/4 pint) heavy cream (or just milk)
1/2 tsp salt
1 tsp pepper (or just a LOT of pepper)
1/8 tsp garlic salt
1 cup butter
1 1/2 cups (3/4 pint) heavy cream (or just milk)
1/2 tsp salt
1 tsp pepper (or just a LOT of pepper)
1/8 tsp garlic salt
1/2 cup grated Parmesan cheese (or from the can)
2 cups chicken, diced
1 1/2 cups steamed broccoli
Cook fettuccine until al dente (8-10 minutes.) Drain. Cook chicken in a skillet until golden brown. In a large saucepan melt the butter into the cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce. Add chicken/broccoli to sauce, then to pasta. Serve immediately.
2 comments on "Chicken Alfredo: To Die For"
My 18 yr old son made this recently and we all loved it. We ate it warm and cold. Delicious!
Delicious - my boys liked it cold, but moreso warm. Easy and wonderful.
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