Alfredo

January 18, 2010 · by Tawnie Higginson

30m4 servings

Original post

entreespastaschickenTawniesauces

Ingredients

Serves 4

0.5 cup butter
2 clove garlic parmesan breading (minced)
2 cup heavy cream/whipping cream
0.13 tsp ground black pepper
1 pinch salt
0.5 cup grated sharp cheddar or 1/2 cup grated Parmesan cheese

Another recipe from my neighborhood cookbook. I had broccoli that I needed to use and found the recipe for the alfredo so I cooked 3 chicken breasts (and sprinkled Italian seasoning on them while they cooked), broccoli, a package of bowtie pasta (any pasta can be used), and made this wonderful sauce. It was restaurant tasty. Some alfredos taste so thick and heavy. I was afraid of that with this but my family loved it. The kids who wanted the broccoli and chicken on the side were dipping it in the sauce. (I was a little short on heavy cream so I just added a little milk to make up for it. Maybe that's what helped make it not so heavy.)

Ingredients:

1/2 c. butter

2 cloves garlic, minced

2 c. heavy cream

1/8 t. ground black pepper

pinch of salt

1/2 c. grated Parmesan cheese

Directions:

Melt butter in medium saucepan over medium-low heat. Add the garlic, cream, pepper, and salt and bring mixture to a simmer. Turn the heat down if the mixture reaches a rapid boil or it could boil over. You just want to simmer it. Add the cheese and continue to simmer sauce for 8 minutes, or until thick. While sauce cools, cook the noodles.

Spoon sauce over pasta....and broccoli and chicken and even mushrooms....and serve.

Comments

Be the first to comment.

Sign in to leave a comment.