Alfredo is one of my favorite sauces! I have looked many places to find one that won't turn to glue when it cools. After some adjusting to this recipe by adding milk instead of all cream this recipe, I achieved the perfect alfreado sauce . Another change is to grill the chicken and add it to the sauce right before I mixing it with the pasta. If you choose, the chicken is great done on the stove as the directions indicate. This dish has come one of our favorites, I hope you enjoy it as well!
Chicken Alfredo
adapted from The Essential Mormon Cookbook, Julie Badger Jensen
1 lb box bow tie pasta
3 Tbsp butter or olive oil
2-3 chicken breasts cut in to small chunks
3 green onions
1 1/2 Tbsp butter
1 cup sliced mushrooms (optional)
1 1/2 tsp dried thyme
3/4 Tbsp garlic powder
2 cups heavy cream
1 cup milk
1 cup grated Parmesan or Romano cheese
3/4 tsp salt
3/4 tsp pepper
1/4 cup toasted pine nuts (optional, but yummy)
Cook pasta according to package directions. Drain and set aside. In a large skillet heat olive oil or butter over medium heat. Add chicken and stir-fry about 5 minutes or until cooked through. In a seperate pan saute green onions in 1 1/2 Tbsp butter until tender. Add mushrooms, thyme, and sauteed onions to chicken. Add garlic powder, cream, milk, cheese, salt and pepper. Simmer about 15 minutes, stirring occasionally. Serve over pasta. Top with pine nuts.
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