GLUTEN-FREE ALFREDO SAUCE (BEST EVER!)
Steps:
- In a medium pot or skillet over medium heat, melt the butter. Add the garlic and cook for about 1 minute, stirring constantly so the garlic doesn't burn.
- Add the cream cheese to the butter mixture and let it sit for a few minutes until it begins to melt. Whisk the butter and cream cheese together until smooth and creamy. This may take a few minutes of whisking to get totally smooth.
- While whisking, slowly add the milk a little at a time until smooth and incorporated. Stir in the Parmesan cheese, salt and pepper. Mix until everything is smooth and combine.
- Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce. Season to taste with more salt and pepper if needed. Serve immediately over gluten-free pasta. Enjoy!
Nutrition Facts : Calories 141 kcal, Carbohydrate 3 g, Protein 3 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 40 mg, Sodium 322 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
GLUTEN-FREE ALFREDO SAUCE
This is a gluten-free Alfredo sauce. It can be used as a pasta sauce, a topping for baked potatoes, or a sauce for pizza.
Provided by thedailygourmet
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Melt butter in a heavy saucepan over medium heat. Slowly add cream, stirring until well combined, about 3 minutes. Add Parmesan cheese; cook and stir until well incorporated, about 3 minutes. Stir in garlic powder, nutmeg, and black pepper and cook for 2 minutes. Serve sprinkled with fresh parsley.
Nutrition Facts : Calories 624.5 calories, Carbohydrate 5.2 g, Cholesterol 180.1 mg, Fat 56.8 g, Fiber 0.4 g, Protein 24.7 g, SaturatedFat 35.3 g, Sodium 1063.5 mg, Sugar 1 g
GUILT-FREE ALFREDO SAUCE
For a reduced fat sauce this is pretty darn good! Add in some cooked broccoli or peas if desired, serve this over cooked pasta, fettuccine work well with this! .
Provided by Kittencalrecipezazz
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a small skillet heat oil over medium heat; add in onion and saute for about 10 minutes or until lightly browned; add in the garlic and chili flakes the last 2 minutes of cooking (the onions must be lightly browned!).
- In a heavy-bottomed saucepan whisk/stir together milk, chicken broth, flour and black pepper over low heat until smooth, thickened and heated though.
- Add the the onion/garlic mixture to the prepared sauce; mix until heated through.
- Add/mix in Parmesan cheese and season with salt if desired.
- Serve over cooked pasta.
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- Cook pasta al dente according to package directions. Add the broccoli florets to the pasta during the last minute of cooking. Turn off heat and drain pasta.
- While the pasta is cooking, Heat a large pan on medium heat. Add the olive oil to pan. Season chicken breasts with salt and pepper and add to the pan. Cook chicken breasts for 5-6 minutes per side or until cooked through. Remove from pan, cool for 5 minutes then slice or dice.
- To the same pan, add the minced garlic and 1 tablespoon olive or butter. Sautee for 30 seconds to 1 minute or until light golden, be careful not to burn garlic. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken stock and milk, whisking constantly, until incorporated. Bring the mixture to a simmer. Turn off heat and stir in Parmesan cheese, salt and pepper.
- Add cooked drained pasta and broccoli to the sauce. Top with cooked (diced or sliced) chicken breasts. Toss to combine or serve chicken on top. Top with more parmesan cheese or parsley, if desired. Enjoy!
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