Kittencals Alfredo Sauce Food

KITTENCAL'S CHICKEN AND MUSHROOM ALFREDO

Kittencal's Chicken and Mushroom Alfredo image

This recipe was developed with my recipe#164953 --- the amounts listed are enough to serve 6-8 people but it depends on the size of the portions you serve, you may reduce the recipe by half but I suggest to make the full amount I always do for my family of four, if there is any leftovers it always gets eaten for a midnight snack or you can serve it the next day --- the amounts for the mushrooms, chicken breast and pasta are really only a guideline you may increase or decrease slightly --- this is actually a quick recipe to throw together once you have cooked the chicken and mushrooms and to save time they may be cooked up to a day in advance, the chicken breast may be cooked in the oven instead for the skillet at 400°F. for 25 minutes, cooled then cubed --- cooking time is only for the alfredo sauce --- you will love this dish! :)

Provided by Kittencalrecipezazz

Categories Fruit

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

2 -3 tablespoons oil
8 boneless skinless chicken breasts (cut into bite-size pieces, can use thighs)
salt and pepper
2 tablespoons butter
2 (200 g) packages fresh mushrooms, thinly sliced
600 g uncooked linguine (or use spaghetti, can use more)
4 tablespoons butter
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper (or to taste)
1 tablespoon fresh minced garlic (use a little more if you like lots of garlic flavor)
3 tablespoons flour
3 cups half-and-half cream (or use full-fat milk)
1 cup whipping cream
seasoning salt
fresh coarse ground black pepper (to taste, or use white salt)
1 cup grated parmesan cheese (can use more)

Steps:

In a 4-quart heavy pot or a large skillet that is equivalent or close to that size, heat oil over medium heat; add in the chicken breast and season lightly with salt and pepper; cook on all sides until just done (about 8-10 minutes, do not overcook or the chicken or it will be dry) remove to a large bowl.
In the same skillet melt 2 tablespoons butter over medium heat; add in mushroom slices and sauté until browned (about 10-12 minutes) transfer to the bowl with the cooked chicken; set aside while cooking the pasta and preparing the sauce (or you may cover and chill for up to 24 hours).
Cook the pasta in a large pot of boiling salted water until just al dente (don't overcook pasta) drain but do not rinse.
Place cooked pasta in a large bowl and toss with 2-3 tablespoons oil or butter to prevent sticking; set aside.
For alfredo sauce; wipe the skillet clean, then melt 4 tablespoons butter over medium heat.
Add in thyme, cayenne pepper and fresh garlic; stir for 2 minutes.
Add in flour and stir for 1 minutes.
Add in the half and half cream and whipping cream; bring to a simmer over medium heat stirring constantly.
Reduce heat to low then mix in Parmesan cheese; cook stirring over low heat until heated through and bubbly.
Season with seasoned salt or white salt and black pepper to taste.
Add/mix in the cooked cubed chicken and mushrooms; cook stirring for about 10 minutes until heated through.
Spoon the sauce over the cooked pasta and toss, then sprinkle more Parmesan on top.
This sauce will thicken upon standing.

Nutrition Facts : Calories 1079.4, Fat 53.1, SaturatedFat 29.4, Cholesterol 235.6, Sodium 511.4, Carbohydrate 86.8, Fiber 3.9, Sugar 3, Protein 62.3

KITTENCAL'S FETTUCCINE ALFREDO

Kittencal's Fettuccine Alfredo image

This is a restaurant-quality dish that is rich, creamy and worth every darn calorie! try to use the best Parmesan cheese only for this recipe as it will really make a difference to the taste --- although the amounts stated will make a fair amount of alfredo sauce it may easily be doubled if desired, feel free to add in cooked shrimp or chicken to the alfredo sauce, this is very good!

Provided by Kittencalrecipezazz

Categories Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

8 ounces dry fettuccine pasta (or use as much as desired)
1/4 cup butter (no substitutes)
1 tablespoon fresh minced garlic (or to taste)
1/4-1/2 teaspoon dried thyme
1/2-3/4 teaspoon seasoning salt (or use 1/4 teaspoon white salt or to taste)
1 pinch cayenne pepper (optional)
1 1/2 tablespoons all-purpose flour (use 2 tablespoons for a thicker sauce)
1 1/2 cups half-and-half cream (or use 18% table cream)
1/2 cup heavy whipping cream (35% cream)
1/2-3/4 cup freshly grated parmesan cheese
1/2-1 teaspoon fresh ground black pepper (or to taste)

Steps:

Cook the pasta in a large pot boiling salted water until al dente.
While the pasta is cooking melt butter in a medium saucepan over medium heat; add in fresh garlic, thyme, seasoned salt and cayenne pepper (if using) cook stirring constantly for 2 minutes.
Add in flour and stir for 1 minute.
Add in half and half cream and whipping cream; cook stirring or whisking constantly until bubbly and thickened.
Reduce heat to low and mix in Parmesan cheese until combined and melted.
Season with fresh ground black pepper.
Drain the cooked pasta VERY well, then divide into bowls.
Pour the sauce over the pasta and toss to combine.
Top each bowl with more Parmesan cheese.

Nutrition Facts : Calories 560, Fat 37.9, SaturatedFat 23, Cholesterol 158.8, Sodium 337.2, Carbohydrate 40.5, Fiber 0.2, Sugar 0.3, Protein 15.3

KITTENCAL'S LOWER FAT CHICKEN ALFREDO FETTUCCINE

Kittencal's Lower Fat Chicken Alfredo Fettuccine image

No one will ever guess this is lower fat dish! A great addition is some frozen thawed peas added in at the end

Provided by Kittencalrecipezazz

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

6 ounces uncooked fettuccine, cooked (measured out 6 ounces dry uncooked)
1 tablespoon butter
1 lb boneless skinless chicken breast, cubed
1/2 medium onion, finely chopped
3 large garlic cloves, minced
1/4 teaspoon cayenne pepper (or to taste)
1/2 teaspoon seasoning salt
5 teaspoons all-purpose flour
1 1/2 cups fat-free half-and-half
fresh ground black pepper (to taste)
1/3 cup freshly grated parmesan cheese

Steps:

In a large skillet melt 1 tablespoon butter over medium-high heat.
Add in cubed chicken, onion, garlic, cayenne pepper and seasoned salt; saute until the chicken is no longer pink.
Stir in flour until blended (about 1 minute).
Slowly stir in fat-free half and half and Parmesan cheese; cook stirring for 2 minutes or until thickened, then season with black pepper.
Toss the cooked fettuccine with the sauce mixture.
Pass more Parmesan cheese at the table.

Nutrition Facts : Calories 430.1, Fat 11.5, SaturatedFat 5.2, Cholesterol 128.1, Sodium 426, Carbohydrate 43.7, Fiber 1.8, Sugar 6.1, Protein 36.4

KITTENCAL'S FAMOUS BARBECUE SAUCE FOR CHICKEN AND RIBS

Kittencal's Famous Barbecue Sauce for Chicken and Ribs image

This is the best barbecue sauce, and trust me I have experimented with hundreds of different combinations over the years, this is even better than any of the popular bottled sauces! ---plan ahead this sauce must be made one day in advance to allow the flavors to blend and intensify, don't even think about using it the same day it is made, this sauce will take on a whole different flavor when simmered for 1 hour and left overnight in the fridge--- the ingredients can easily be doubled but keep the garlic amount no more than 2 tablespoons, and for the best flavor use only Heinz ketchup and a good quality brand of yellow mustard, I use French's mustard it really will make a difference in the taste, please do not omit the liquid smoke --- yield is only estimated as the sauce will reduce after simmering for 1 hour or more ---NOTE for a smoother low fat sauce omit the oil, onion and fresh garlic, then in the saucepan mix all remaining ingredients together and add in 1 teaspoon each garlic powder and onion powder then simmer for 1 hour -----you will love this sauce!

Provided by Kittencalrecipezazz

Categories Sauces

Time 1h5m

Yield 2 1/2 cups (approx)

Number Of Ingredients 14

Ingredients

1 medium onion, finely chopped
4 garlic cloves, minced garlic (can use more)
1/4 cup vegetable oil
5 teaspoons chili powder
1/2 teaspoon paprika
1/2 teaspoon salt
1 -2 teaspoon fresh ground black pepper (do not use the fine black pepper!)
1 pinch cayenne pepper (or adjust to taste)
2 cups ketchup
1 cup brown sugar, packed
1/4 cup cider vinegar or 1/4 cup red wine vinegar
1/3 cup prepared french's yellow mustard
1/4 cup Worcestershire sauce
3 teaspoons liquid smoke (for the very best flavor do not omit)

Steps:

Heat oil over medium heat; add in onion and saute for about 3 minutes, then add in garlic and saute for 2 minutes.
Add in chili powder, paprika, cayenne, salt and black pepper; stir for 1 minute.
Add in all remaining ingredients; bring to a boil stirring with a wooden spoon to combine.
Reduce heat to low and simmer uncovered stirring occasionally for 1 hour over low heat (do not cover the pot or the texture and flavor will be affected, if you have a splatter screen then use it to cover the pot).
Cool to room temperature then cover and refrigerate for 24 hours or more before using.

Nutrition Facts : Calories 805.8, Fat 24.7, SaturatedFat 3.2, Sodium 3367.4, Carbohydrate 151.2, Fiber 4.8, Sugar 134.6, Protein 6.6

KITTENCAL'S DELICIOUS MEATY PASTA SAUCE

Kittencal's Delicious Meaty Pasta Sauce image

I don't think you will find a better meat sauce than this one! a good tomato sauce needs time to "ripen" so I strongly suggest to make this sauce a few day ahead and refrigerate just warm in a saucepan before using you will see that the flavors strongly intensify after refrigeration time --if you want a creamy sauce just add in 1/4 cup or more of heavy whipping cream the last 30 minutes of cooking time, this may be doubled if desired but keep the ground beef amount at one pound, this also freezes well... you will love this!

Provided by Kittencalrecipezazz

Categories Vegetable

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 20

Ingredients

1/3 cup olive oil (or use enough sauce to coat the bottom of your skillet)
3 teaspoons dried basil
3 teaspoons oregano
1 -2 teaspoon dried chili pepper flakes (or to taste)
1 large bay leaf
1 medium onion, finely chopped
6 garlic cloves, finely chopped tablespoons (or to taste, I like lots of garlic!)
1 (6 ounce) can tomato paste
1 lb lean ground beef
1/2 lb Italian sausage, casings removed
1/2 cup dry red wine
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1 1/2 cups good-quality beef broth
3/4 lb button mushroom (or use a couple cans whole drained mushrooms, but fresh is better!)
1 -2 teaspoon white sugar
1 tablespoon Worcestershire sauce (or to taste)
1 tablespoon salt (or to taste a good tomato sauce needs lots of salt)
1 teaspoon fresh ground black pepper
fresh grated parmesan cheese

Steps:

In a Dutch oven heat oil, then add in the basil, oregano, chili flakes, bay leaf and onion; saute, stirring with a wooden spoon for about 4 minutes (this will release the flavors in the spices).
Add in garlic and cook for 2 minutes.
Add in tomato paste and cook stirring with a wooden spoon for 2 minutes.
Add in ground beef and sausage meat; cook until well browned (about 10 minutes) drain any fat.
Add in the wine and simmer for 2-3 minutes, stirring.
Add in crushed tomatoes, tomato sauce, beef broth, mushrooms, sugar, 2 tablespoons salt, Worcestershire sauce; bring to a boil, reduce heat and simmer partially covered for about 2 hours (or you can simmer for longer on low heat).
Season with black pepper.
Remove the bay leaf and serve over hot cooked pasta then sprinkle with lots grated Parmesan cheese.

Nutrition Facts : Calories 496.8, Fat 30.9, SaturatedFat 8.6, Cholesterol 70.7, Sodium 2525.8, Carbohydrate 25.7, Fiber 5.6, Sugar 8.5, Protein 29.3

KITTENCAL'S PIZZA SAUCE

Kittencal's Pizza Sauce image

This is a full-flavored rich pizza sauce that I have been making for over 20 years, the longer you simmer this sauce the thicker and richer it will be --- this sauce freezes very well and even tastes better if made a day ahead and left in the fridge overnight to blend flavors --- also see my recipe#232188

Provided by Kittencalrecipezazz

Categories Sauces

Time 40m

Yield 4 cups (approx)

Number Of Ingredients 10

Ingredients

3 -4 tablespoons vegetable oil or 3 -4 tablespoons canola oil
1 medium onion (finely chopped)
1 tablespoon minced fresh garlic (or use 1 teaspoon garlic powder or to taste)
3 -4 teaspoons dried Italian seasoning (or to taste, I use 1 tablespoon)
2 -4 teaspoons oregano
1/4 cup tomato paste
1 (28 ounce) can crushed tomatoes (can use tomato sauce in place of crushed tomatoes or use a combination of both if desired)
1 teaspoon salt (or to taste, I use seasoned salt)
black pepper (to taste) (optional)
1 -2 teaspoon sugar (add in only if needed at the end of cooking) (optional)

Steps:

In a saucepan, heat the olive oil; saute the onions, Italian seasoning and oregano for about 2-3 minutes, stirring until soft but not brown.
Add in garlic and saute for 2 minutes, stirring constantly.
Add in the tomato paste; stir and cook 1 minute.
Add in the remaining ingredients; cook and simmer on low heat for 1/2 to 3/4 hours, stirring occasionally, adding more salt if needed (the longer you cook this sauce the thicker and richer it will be!).
Cool slightly and use immediately or refrigerate up to 5 days or you may freeze.
*NOTE* freeze in plastic containers after cooled, I find that this sauce tastes even better if left in the fridge overnight to blend the flavors before using or freezing.
Delicious!

KITTENCAL'S MARINARA PASTA SAUCE (VEGETARIAN)

Kittencal's Marinara Pasta Sauce (Vegetarian) image

This is a basic simple marinara but big on flavor, it can be ready in 1 hour or you can cook it longer and even tastes better the next day that is why I strongly suggest to make this sauce 1-3 days ahead and refrigerate as the flavors will blend and intensify ---this freezes well so make a double recipe and freeze a batch for the next meal, you may omit the wine but I strongly suggest to add it in, it really adds flavor to the sauce --- please make certain to purchase only good-quality canned Italian Roma (plum) tomatoes for this it will make a huge difference to the flavor of the sauce --- all ingredients may be adjusted to suit taste, this sauce can also be simmered for a longer time in a crockpot, throw in some fresh mushrooms also if desired --- also see my recipe#71273

Provided by Kittencalrecipezazz

Categories Sauces

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 -4 tablespoons olive oil (I use enough oil to lightly coat the bottom of my pot)
1 large onion, chopped
4 -6 garlic cloves, minced (or to taste, the more the better I use 6 extra large cloves)
1 tablespoon dried basil (rubbed between fingers to release flavor)
2 teaspoons dried oregano (rubbed between fingers to release flavor)
1/2 teaspoon crushed red pepper flakes (optional or adjust to taste)
1 (6 ounce) can tomato paste (can use two cans for a thicker richer sauce if desired)
1 (28 ounce) can whole roma tomatoes, undrained (break up with a fork before cooking, go ahead and use two cans if desired!)
1/3-1/2 cup dry red wine (you may omit if desired but good to add in, can use white wine)
2 teaspoons sugar (optional or to taste)
1 teaspoon salt (or to taste, a good tomato sauce needs lots so don't be shy with the salt)
fresh ground black pepper (to taste)

Steps:

In a heavy-bottomed stockpot or Dutch oven heat oil over medium-high heat.
Add in onions, garlic and dried red pepper flakes, basil and oregano; saute for about 3-4 minutes.
Add in the tomato paste and stir for 2-3 minutes.
Add in the Roma tomatoes with juice and wine; simmer uncovered over low heat for 1-2 hours (I usually cook it for at least a couple of hours) stirring occasionally.
Season with salt and pepper and add in sugar if desired.
**NOTE** if you prefer a thinner sauce, then add in some water.

Nutrition Facts : Calories 207.8, Fat 10.8, SaturatedFat 1.5, Sodium 933.6, Carbohydrate 23.6, Fiber 5.3, Sugar 14.4, Protein 4.4

KITTENCAL'S ITALIAN MELT-IN-YOUR-MOUTH MEATBALLS

Kittencal's Italian Melt-In-Your-Mouth Meatballs image

Cooking the meatballs in simmering pasta sauce will not only add so much extra flavor to the sauce the meatballs will be melt-in-your-mouth tender, you may of course oven-bake the meatballs for about 25 minutes, --- don't be afraid to add in more Parmesan cheese and a little more milk, there is no need to measure exactly, this recipe is pretty much foolproof, leftover cooked meatballs make a wonderful pizza topping just slice thinly and freeze until ready to use ----- these also make wonderful juicy burgers shaped into patties-- for more of my tried and true recipes check out my food blog at www.kittencalskitchen.com

Provided by Kittencalrecipezazz

Categories Meat

Time 50m

Yield 1 1/2 pounds

Number Of Ingredients 10

Ingredients

1 1/2 lbs ground beef (a mixture of 1 pound ground beef and 1/2 pound ground pork will work well also)
1 large egg, slightly beaten
1/2 cup grated parmesan cheese
1/3 cup breadcrumbs (or use enough to hold the meat together (no dry breadcrumbs? just soak 3 slices of bread in the 1/3 )
1 -2 tablespoon fresh minced garlic (or use 1 teaspoon garlic powder or to taste)
1 -2 teaspoon salt (or to taste, I use 2 teaspoons seasoned salt)
1 teaspoon fresh ground black pepper
1/3 cup milk (can use up to 1/2 cup milk)
1/2 teaspoon dried oregano (optional, or to taste)
1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley)

Steps:

Mix all ingredients together in a large bowl.
Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
**note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.

Nutrition Facts : Calories 1312.6, Fat 84.2, SaturatedFat 35, Cholesterol 469.4, Sodium 2615.7, Carbohydrate 25.1, Fiber 2.1, Sugar 2.1, Protein 107.2

KITTENCAL'S ALFREDO SAUCE

Kittencal's Alfredo Sauce image

This is the perfect consistency to hold on to pasta, don't omit the dryed thyme it is what makes this sauce and you may also add in a pinch cayenne pepper also if desired --- I'm a an extreme garlic-lover and I find that 1 heaping tablespoon is plenty for this recipe if you like an extreme garlic flavor then go ahead and use more! --- the recipe may easily be doubled but I suggest to keep the garlic at no more than about 1-1/2 tablespoons for a double recipe --- have plenty of mouthwash handy after this lol! :)

Provided by Kittencalrecipezazz

Categories Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons butter
1 tablespoon minced fresh garlic (about 2 large cloves, minced)
1/8-1/2 teaspoon dried thyme (rubbed between your fingers to release the flavor)
2 tablespoons flour (for a slightly thicker sauce increase to 2-1/2 tablespoons)
1 1/2 cups 18% table cream (can use half-and-half cream)
1/2 cup heavy 35% cream
1/2-3/4 cup grated parmesan cheese
seasoning salt (to taste) or white salt (to taste)
fresh ground black pepper (to taste)

Steps:

In a medium heavy-bottomed saucepan melt butter over medium-low heat.
Add in the garlic and thyme; whisk for about 2 minutes (if your garlic is chopped instead of finely minced cook for 3 minutes watching closely not to burn the garlic).
Add in flour and stir for 1 minute.
Add in table cream and heavy whipping cream; bring to a boil and simmer over low heat, whisking constantly until thickened, about 2 minutes (do not allow to boil rapidly).
Continue to simmer for about 2-3 minutes over low heat stirring continuously until bubbly and thickened.
Mix in the Parmesan cheese; stir to melt the cheese (about 2 minutes).
Season with salt and black pepper to taste.
Serve over pasta and sprinkle with more Parmesan cheese.
*Note* This sauce is best if eaten right away as it will become thicker upon standing.

Nutrition Facts : Calories 410.7, Fat 38.9, SaturatedFat 24.2, Cholesterol 126.5, Sodium 313.8, Carbohydrate 8.4, Fiber 0.2, Sugar 0.3, Protein 8.5

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