Does anyone have a good recepie for chicken alfredo?!
Answers: i want to make it from scratch so please list the ingredients and how to make it ,Thanks a lot.
If you prefer recipes that are simple, yet still home made, so try this one:
INGREDIENTS
1 pound uncooked linguine
2 boneless chicken breast halves, cooked and cubed
1 (4.5 ounce) can sliced mushrooms
1 (16 ounce) jar Alfredo-style pasta sauce
1 (10 ounce) package frozen mixed vegetables
1/3 cup milk
DIRECTIONS
In a large pot cook fettuccini or linguini pasta in boiling salted water until al dente. Drain well.
Meanwhile, in a large saucepan over medium-low heat add cubed cooked chicken, mushrooms, Alfredo sauce, frozen vegetables, and milk. Cook until heated through.
Serve warm Alfredo sauce over cooked fettuccini or linguini noodles.
New Year's Chicken Alfredo
Ingredients:
4 boneless chicken breasts
1 cup fresh mushrooms, sliced
1 cup fresh onions
1 (16 ounce) jar Alfredo sauce (such as Ragu or Prego)
1 tablespoon butter
1 cup Chardonnay wine
1 teaspoon chicken base or bouillon
Salt & pepper
1 (16 ounce) package pasta
Steps:
1. Melt butter in pan, saute onion and mushrooms until tender.
2. Remove from skillet and add chicken to skillet.
3. Sprinkle with salt and pepper and simmer chicken breasts for 3-4 minutes on each side.
4. They don't have to actually cook, you just want a nice color.
5. Spray a 9x13 pan or casserole dish with non-stick spray, arrange chicken in pan and top with onions and mushrooms.
6. In a large bowl, combine Alfredo sauce, Chardonnay& chicken base and pour over chicken and vegetables.
7. Bake at 350 for 20 minutes and serve over cooked pasta.
Good luck & enjoy! =)
This is my favorite recipe:
http://www.gourmet-food-revolution.com...
INGREDIENTS
SERVES 3 to 4
2 boneless chicken breasts, cut into strips
3 tablespoons olive oil
salt & freshly milled black pepper
For the Sauce:
2 tablespoons olive oil
2oz/50g butter
4oz/100g button mushrooms, quartered
2 garlic clove, finely chopped or minced
8 fl oz/225ml dry white wine
12oz/350ml heavy (double) cream
3oz/75g Parmigiano Reggiano
salt & freshly milled black pepper
fresh basil or flat-leaf parsley, finely chopped
METHOD
* Heat the 3 tablespoons of olive oil in a heavy based frying pan. Once hot, add the chicken breast and season with salt & freshly milled black pepper.
* Sauté gently over a medium heat turning frequently until the chicken is cooked through.
* Meanwhile, add the 2 tablespoons of olive oil and butter to a saucepan. Once the butter has melted, add the garlic and fry for about a minute until just softened.
* Now add the mushrooms to the pan and sauté over a medium heat for 1 to 2 minutes.
* Add the wine to the mushrooms and bring to the boil. Simmer gently over a medium heat (uncovered) until the liquid is reduced by half.
* In a separate saucepan, add the cream and parmesan and place over a gentle heat. Stir frequently. Allow it to heat through, but do not boil.
* Finally combine the chicken with the cream sauce, mushrooms and just enough of the reduced white wine to achieve the right consistency. Season to taste with salt & freshly milled black pepper.