Mommys Quick And Easy Chicken Alfredo Food

EASY CHICKEN ALFREDO

Steps:

• In a large pot cook fettuccini or linguini pasta in boiling salted water until al dente. Drain well.
• Meanwhile, in a large saucepan over medium-low heat add cubed cooked chicken, mushrooms, Alfredo sauce, frozen vegetables, and milk. Cook until heated through.
• Serve warm Alfredo sauce over cooked fettuccini or linguini noodles.

QUICK ONE-POT CHICKEN ALFREDO

Steps:

• Slice each chicken breast horizontally into 3 thinner pieces using a sharp knife. Sprinkle each chicken piece with garlic salt and Italian seasoning on both sides.
• Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 2 minutes per side. Remove onto a plate.
• Add milk and garlic to the skillet. Bring to a simmer and add fettuccine. Cook, stirring every 30 seconds to prevent sticking until pasta has softened, about 3 minutes. Reduce heat to medium and cook, stirring every couple of minutes, 6 to 7 minutes more. Stir in cream and Parmesan cheese. Simmer, stirring occasionally, until sauce has thickened and pasta is cooked, about 2 more minutes.
• Serve immediately and garnish with additional Parmesan cheese if desired.

LIGHT CHICKEN ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a small food processor, combine the cottage cheese, milk, butter sprinkles and garlic; cover and process until smooth. , Transfer to a microwave-safe bowl. Stir in the Parmesan cheese, parsley and pepper. Add the chicken, tomatoes and olives. Cover and microwave on high for 2-3 minutes or until heated through. Drain fettuccine; serve with chicken mixture.

EASY CHICKEN ALFREDO PASTA

Steps:

• Bring a large pot of salted water to the boil. Add the pasta or noodles of your choice then cook until al dente (usually 9-12 minutes). Reserve half a cup of pasta water and drain.
• Place boneless, skinless chicken breasts on a chopping board and carefully slice the chicken breasts in half horizontally to create two thin cutlets.
• Drizzle each piece of chicken with olive oil then season generously on both sides with 2 teaspoons of Italian seasoning, garlic powder, salt and pepper.
• Heat a large frying pan or skillet over medium-high heat then add the chicken and cook for 2-3 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
• Melt the butter in the same pan until foamy. Add the garlic and cook until fragrant (30 seconds - 1 minute).
• Pour in the cream and herbs/seasoning then allow to come to a simmer. Cook for 2-3 minutes until the cream has reduced slightly.
• Stir in the Parmesan cheese and allow to melt/cook for another 2-3 minutes until the sauce coats the back of a spoon.
• Season to taste with salt and pepper then combine with sliced chicken, cooked pasta and a few tablespoons of the pasta cooking water.
• Serve with fresh parsley and Parmesan.