Chicken Alfredo - A creamy delight for your dinner table
Chicken Alfredo is a great Italian alternative to marinara and red sauce recipes. Chicken Alfredo includes pasta, so it is very filling and very delicious. Try these chicken Alfredo recipes for your family in your home. For more chicken Alfredo recipes, search cookbooks, magazines, or on cooking websites online.
Chicken Alfredo and Mushrooms
Ingredients
Two cups boneless, skinless breasts or thighs, cooked and cut up
Two jars white sauce
Two cups mushrooms
One pound fettuccine or any pasta
Two teaspoons butter
Directions
Sauté meat and mushrooms in butter until lightly brown. Pour sauce over meat and let simmer for about five to seven minutes. Pour mixture over cooked fettuccine or pasta. Sprinkle with Parmesan cheese. Serve with a crisp salad and garlic bread.
Chicken Alfredo with Broccoli
Ingredients
Four boneless, skinless breasts or thighs, cooked and cut up
Two stems fresh broccoli
One jar of white sauce
One pound of fettucini noodles
Directions
Boil noodles until softened. Bring sauce to a slight boil and then add noodles. Steam broccoli. Pour noodles and sauce on a plate. Top with meat, broccoli and parmesan cheese. Serve with garlic bread.
Shrimp and Chicken Alfredo
Ingredients
One pound shrimp (medium or large), cleaned, peeled, deveined, and cooked
One pound fettuccine noodles, cooked according to directions
One to two pounds boneless, skinless breasts or thighs, cooked and cut up
One pint half and half or light cream
One egg yolk
One stick sweet cream butter
1/2 cup parmesan cheese
Directions
To make sauce, melt butter in a small saucepan. Place half and half in a small bowl. Add yolk. Hand beat until mixed well. Add parmesan cheese and heat through. Do NOT bring to a boil or cream will curdle.
Add sauce to meat, shrimp and noodles; toss. Place in a lightly greased casserole dish. Sprinkle with additional parmesan cheese. Broil about five minutes or until cheese is lightly browned. Serve with garlic bread and crisp, green salad.
Chicken Alfredo with Vegetables
Ingredients
One pound boneless, skinless breasts or thighs, cut up
One package basil linguini
One stick butter
One cup parmesan cheese
One cup light cream
Sugar snap peas
One medium summer squash
One medium zucchini
Cooking wine
Directions
Cook meat pieces in wine about thirty minutes. Cook squash and zucchini together until done. Cook peas separately and keep crunchy. Cook butter, cheese and cream until melted and blended. Do not overcook. Season with black pepper. Mix drained vegetables, parmesan cheese mixture, meat together. Place over cooked linguini. Season with black pepper and serve.