how do you make chicken alfredo?
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About This Photo: Mama Chick, a rescued "broiler" chicken who fell off a truck, liked to share her space with the cats of the neigbhorhood feral cat colony.
Question by Lazzara: how do you make chicken alfredo?
i know how to make the alfredo sauce but how should i cook the chicken?
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8 Responses to how do you make chicken alfredo?
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1 chicken breast
1 pkg. basil linguini
1 stick butter
1 c. Parmesan cheese
1 c. light cream
Sugar snap peas
1 med. summer squash
1 med./lg. zucchini
Wine
1. Cook chicken pieces in wine about 30 minutes.
2. Cook squash and zucchini together until done. Cook peas separately – keep crunchy.
3. Cook butter, cheese and cream until melted and blended. Do not overcook this. Season with black pepper.
4. Mix drained vegetables and Parmesan cheese mixture and chicken together.
5. Place over cooked linguini. (For added flavor, cook linguini last in vegetable juice remainder and fresh water.)
6. Season with black pepper and serve. Garnish with thin red pepper slice or tomato – something red.
Maynard G. Krebs
January 25, 2013 at 3:31 pm
CHICKEN AND BROCCOLI ALFREDO
4 to 5 cups broccoli florets (from about 1 large bunch)
2 tablespoons olive oil
4 skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
1 large red bell pepper, thinly sliced
1 2/3 cups whipping cream
1 1/2 cups grated Parmesan cheese
1/2 cup grated Monterey Jack cheese
3/4 pound penne or mostaccioli, freshly cooked
Steam broccoli florets until just tender, about 3 minutes; set aside.
Preheat broiler. Butter 13x9x2-inch broilerproof baking dish. Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high. Working in batches, sauté chicken strips until just cooked through, about 4 minutes. Transfer chicken strips to bowl. Add sliced red bell pepper to Dutch oven and sauté until just tender, about 5 minutes. Add whipping cream, 1 cup grated Parmesan cheese and all of Monterey Jack cheese. Simmer until sauce thickens slightly, about 5 minutes. Add chicken strips and any juices in bowl to sauce. Add freshly cooked pasta and steamed broccoli florets and toss until sauce coats mixture, about 3 minutes. Season to taste with salt and pepper. Transfer pasta mixture to prepared baking dish. Sprinkle remaining 1/2 cup grated cheese over. Broil until just golden on top, about 3 minutes, and serve.
Serves 4.
Tara Fabulous
January 25, 2013 at 4:28 pm
cook some fetticini pasta by boiling it, cook up some chicken, then combine the two with some jarred alfredo sauce from the store
Liz M
January 25, 2013 at 4:58 pm
Boil the chicken or saute’ it in evoo.
Kizkat’s chicken alfredo
4 boneless chicken breast (cut into cubes)
1 large sweet onion (chopped)
2-3 cloves of garlic (mashed)
2 – 3 roasted red peppers (cut up)
sliced mushrooms (baby portebello’s) *or any you like
1/2 cup white wine
Saute all ingredients *(except for the red peppers) in extra virgin olive oil until just about done *add the peppers. Cook till done.
Pour 1 jar of your favorite brand of alfredo sauce into mixture.
Serve over fettuccine noodles.
*it is also good if you add fresh asparagus to it at the time you are saute’ing or broccoli florets.
*serve with bread sticks or french bread. I like to mix garlic powder in my melted butter. Brush on french bread and sprinkle with shredded parmesean cheese. Bake until golden in 375 oven.
kizkat
January 25, 2013 at 5:01 pm
To keep the chicken moist, boil it for about 20 minutes, then put it in the oven for about 30 minutes at 350. Then it should be just the right texture for adding to your alfredo sauce.
Just Ducky
January 25, 2013 at 5:21 pm
I suggest baking the chicken (breasts, bone-in) with some of your favorite seasonings, salt, pepper and Italian seasoning blend, bake in a 350F oven for about 45 minutes, remove from oven and cover with aluminum foil for about 15 minutes…..remove the skin from the chicken and discard……shred the chicken off the bone and add it to your already made Alfredo sauce……..
Enjoy!
Christopher
Christopher K
January 25, 2013 at 5:42 pm
I going to guess you are using chicken breast, although dark meat is good to in alfredo.
This is a great recipe where the breasts are breaded and oven baked. Check it out
Chicken Breasts Alfredo
Yield: 6 Servings
Ingredients
3 whole chicken breasts; split
– and boned
1/2 c flour
3 eggs
2 tb water
1/2 c romano cheese; grated
1/4 c parsley; snipped
1/2 ts salt
1 c fine bread crumbs
3 tb butter
2 tb vegetable oil
6 sl mozzarella cheese
——————————CHEESE SAUCE——————————–
1 c whipping cream
1/4 c ; water
1/4 c butter
1/2 c romano cheese; grated
1/4 c parsley; snipped
Instructions
Coat chicken with flour. Mix eggs, water, Romano cheese, parsley and
salt. Dip chicken pieces in egg mixture, then into bread crumbs.
Heat butter and oil in large skillet. Cook chicken breasts over
medium heat until browned about 15 minutes. Remove chicken to baking
dish 11-1/2″ x 7-1/2″. Heat oven to 425 degrees F.
Make cheese sauce. Pour cheese sauce over chicken. Top each piece
with a slice of cheese. Bake until cheese melts and chicken is
tender, about
8 minutes.
CHEESE SAUCE: Heat cream, water and butter in 1-quart saucepan until
butter melts. Add cheese; cook and stir over medium heat for 5
minutes. Stir in parsley.
scrappykins
January 25, 2013 at 6:39 pm
Stuffed Alfredo Chicken:
This is wonderful alongside egg noodles and crisp-tender green beans or asparagus.
4 skinned and boned chicken breasts
8 ounces ground mild Italian pork sausage
1 (1.25-ounce) envelope Alfredo sauce mix
1 cup (4 ounces) shredded mozzarella cheese
1 cup (4 ounces) shredded Parmesan cheese
1 (10-ounce) package frozen chopped spinach, thawed and drained
1/2 cup ricotta cheese
2 plum tomatoes, diced
Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Set aside.
Cook sausage in a large skillet over medium-high heat 10 minutes or until it crumbles and is no longer pink; drain and set aside.
Prepare Alfredo sauce according to package directions; set aside.
Combine shredded mozzarella and Parmesan cheeses.
Stir together sausage, spinach, ricotta cheese, and 1/2 cup mozzarella cheese mixture. Spoon mixture evenly down center of each chicken breast, and roll up, jellyroll fashion. Arrange chicken rolls, seam side down, in a lightly greased 2-quart baking dish. Pour Alfredo sauce over chicken, and sprinkle evenly with remaining 1 1/2 cups mozzarella cheese mixture.
Bake at 350° for 50 minutes to 1 hour or until chicken is done. Let stand 10 minutes. Cut chicken rolls into slices. Serve with sauce; sprinkle evenly with diced tomatoes just before serving.
Yield: Makes 4 servings
Ms. Pinky
January 25, 2013 at 7:11 pm