Chicken Alfredo Olive Garden Dup Food

OLIVE GARDEN FETTUCCINE ALFREDO

Steps:

• In a medium saucepan, melt butter.
• When butter is melted, add cream cheese.
• When the cream cheese is softened, add heavy cream.
• Season with garlic powder, salt, and pepper.
• Simmer for 15-20 minutes over low heat, stirring constantly.
• Remove from heat and stir in parmesan.
• Serve over hot fettucine noodles.

OLIVE GARDEN ALFREDO SAUCE

Steps:

• On medium heat, add butter, garlic, and flour until butter is melted. Do not brown garlic.
• Whisk in the heavy cream until hot.
• Slowly add the freshly grated cheeses into the hot cream mixture. Finally add the salt and pepper. Stir often to make sure no cheese settles at the bottom.
• Simmer until all the cheeses are melted and the sauce reaches the desired thickness. Do not let this sauce boil, or it will begin to separate and the cheeses will become grainy.
• Serve with pasta and garnish with freshly grated pecorino romano cheese (used by restaurant), if desired.

GARDEN CHICKEN ALFREDO

Steps:

• On a grill pan coated with cooking spray, grill chicken breasts, turning once, until cooked through, 12 minutes; chop and set aside. Recoat pan with spray and grill zucchini, squash, pepper and portobellos, turning once, 6 minutes; chop vegetables into 1/4-inch pieces. Cook pasta as directed; drain, return to pot and stir in 2 tablespoons olive oil. In a bowl, dissolve cornstarch in 1 tablespoons cold water. In a large skillet over medium heat, cook remaining 2 tablespoons olive oil, onion and garlic until onion is soft, 3 to 5 minutes. Add half-and-half and broth; boil, then simmer 5 minutes. Mix in 3/4 cup Parmesan and yogurt; simmer 3 to 5 minutes more. Remove skillet from heat; slowly add cornstarch mixture until sauce is thick enough to coat the back of a spoon. On a platter, combine pasta, sauce, chicken, vegetables, artichokes, remaining 1/4 cup Parmesan, parsley, and salt and pepper.

OLIVE GARDEN STYLE CHICKEN AND GNOCCHI SOUP

Steps:

• Saute the onion, celery, garlic, carrot in oil over medium heat until onion is translucent.
• Add chicken, chicken stock, half and half, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
• Add spinach and cook for another 1-2 minutes until spinach is wilted.
• (Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup.).
• Ladle into bowls and serve!

CHICKEN ALFREDO PIZZA

Steps:

• Place all ingrediants for the dough into the bread maker, starting with liquids. Set on the Dough setting, and let it go. Once it's finished turn out onto lightly greased Pizza Pan. (This recipe makes one 16 inch Pizza).
• Melt the butter for the sauce in a small saucepan on low heat. Once melted add in the garlic and simmer until brown. Add in Cream, stir with a whisk until butter and cream no longer separate. Stir in the cheese and spices until all cheese is melted. Continue to cook on low heat for about 10-15 minutes.
• Spread desired amount of sauce on the dough. Sprinkle the Cheese on top of the sauce, then add the diced chicken on top of that.
• Preheat oven to 350 degrees. Bake about 6 minutes, then sprinkle on the green onion. Cook another 6-8 minutes until crust is golden and cheese is melted and slightly browned on the edge. Let it cool a minute, cut and serve.

OLIVE GARDEN CHICKEN ALFREDO RECIPE

Steps:

• Cook the pasta according to the directions on the package and drain well. Heat the olive oil in a grill pan over a high heat. Add 2 tablespoons of the butter, then the chicken breasts, seasoning them with 1 teaspoon each of the salt and pepper. Cook the chicken breasts until golden on one side, then turn over. Cover the pan and lower the heat to medium. Continue to cook for around 5 to 7 mins more, until the chicken is no longer pink in the middle. Slice the chicken, set aside and cover with foil. Melt the rest of the butter in a deep-sided skillet over a medium heat. Add the garlic, cook for 30 seconds, then reduce the heat to medium-low. Season with the rest of the salt and pepper. Carefully whisk the flour into the butter, stirring well until smooth. Whisk the heavy cream in slowly. Continue to cook until the sauce is hot through and thickened slightly. Whisk the parmesan cheese into sauce, stirring until smooth. Put the pasta into serving bowls and top with the sliced chicken. Drizzle the sauce over the top. Garnsih with parsley and extra parmesan if desired.