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Alfredo Sauce

Note: There wasn't really enough sauce for the entire package of fettuccine noodles, so next time i'm going to double the sauce. I think melting in the cheese a little at a time, rather than dumping the whole container in there might also be a good idea. I also want to stir in a half a package of cream cheese and see if that helps the flavor any. Could also use more roasted garlic, perhaps minced prior to going into the oven and then crushing with a fork afterwards.

4 Cloves Garlic
6 T Butter, Divided
Salt & Pepper
1lb Boneless, Skinless Chicken Breast, Cut Into Bite Size Pieces
Meat Tenderizer
Black Pepper
1 C Heavy Cream
1 (5oz) PKG Shredded Parmesan, Asiago, Romano Cheese
Hot Cooked Fettuccine Noodles

Place 1 T butter and whole garlic cloves in a small oven safe dish. Sprinkle with salt and pepper. Cover with foil. Bake for 30 minutes in 350F Oven. When garlic is tender, pull it out of the shallow dish and crush it with a fork. Do not dispose of melted butter.

Meanwhile, cut chicken into bite size pieces. Coat with meat tenderizer and black pepper. Melt 2T butter in a pan and cook the chicken until done. When chicken is done, turn the heat up to evaporate the extra liquid off and brown the chicken. Remove chicken from pan and set aside.

Melt remaining 3 T of butter in pan with the leftover melted butter from the roasted garlic. When the butter is melted, add in the heavy cream and bring to a simmer. Simmer for 5 minutes. Turn heat on low and stir in the garlic and cheese. Mix until smooth. Add chicken and mix well.

Serve over hot cooked fettuccine noodles.

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