Tuesday, January 4, 2011

Easy Chicken Alfredo

This recipe is a regular in our dinner rotation for many reasons. One, it uses very few ingredients and is crazy quick to put together. The flavor will beat store bought alfredo sauces hands down, and matches any restaurant quality. You can also alter the fat content a bit, decide to make it meatless, or adjust the types of cheese you prefer to use to make it your own. You can use any type of pasta you like or add veggies like spinach or broccoli. The recipe is more of a base that you can build on any way you like!

What You Need:
3 tablespoons butter
2 tablespoons flour
1 cup heavy cream, half and half or 2 percent milk {I use half and half}
1/2 cup chicken broth
1cup grated or shredded parmesan cheese
1/4 teaspoon garlic powder or 1 clove garlic
salt and pepper to taste
2-3 chicken breasts, cooked and cut into bite size pieces {Optional}
1 lb cooked  pasta like fettuccine, penne or bowties

Prepare a pasta pot with 6 quarts of water and turn to high. Once boiling, add salt and pasta and cook according to package directions while you are preparing the sauce.

Heat a medium sauce pan or deep skillet on medium low. Add butter to the pan and let it begin to melt. Add flour to the butter and stir to combine. You must let the flour-butter mixture cook for about one minute while continually stirring to cook the raw taste out of the flour. You will end up with thick bubbly rue. Add the cream and chicken broth and whisk together quickly to remove any lumps. Let this mixture heat through but do not boil. Add the cheese and garlic, plus salt and pepper to taste. Allow mixture to simmer until it thickens. Add chicken to the sauce and serve over hot pasta. Serve with a salad and garlic bread. Serves 4-6. Enjoy!

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