Super Easy Chicken Alfredo Food

EASY CHICKEN ALFREDO PENNE RECIPE BY TASTY

Steps:

• In a pan over medium-high heat, melt butter, then add the chicken breast.
• Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until chicken is fully cooked. Remove from heat and set chicken aside.
• In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften.
• Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir.
• Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.
• Season with salt, pepper, oregano, and basil, and stir well to incorporate.
• Add parmesan cheese and stir until melted.
• Pour the sauce over cooked penne pasta, add the chicken and mix well.
• Add parsley and extra parmesan. Mix well.
• Enjoy!

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

Steps:

• Cut up chicken breasts into bite sized chunks and saute in a little oil or butter until cooked through.
• While chicken is cooking, prepare the alfredo noodles in a large dutch oven, following package directions.
• Steam the frozen broccoli in another pan using a steamer, or cook it in a pan until just done.** (Steaming is better for retaining nutrients.).
• When all three are done, add the chicken and broccoli to the alfredo noodles.
• Mix well and serve with some fresh French bread from the deli.
• **Another thing you can do to steam the broccoli is to place it in a metal colander, and place the colander resting inside the dutch oven over the cooking noodles with a lid over the top. Convenient, eh?

QUICK AND EASY ALFREDO SAUCE

Steps:

• Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

CHICKEN ALFREDO

Steps:

• Heat the olive oil in a non-stick frying pan over a medium high heat. Add the chicken thighs and fry for around 10 mins, turning half way, until they are golden brown and cooked through. Set aside to cool a little, then use two forks to shred.
• Bring a pan of salted water to the boil and add the pasta, cook for 1 minute less that package instructions. Whilst the pasta is cooking, add the butter to the frying pan over a medium heat, scraping the bottom a little to get any of the browned bits. Tip in the cream along with the nutmeg and bring to a simmer. Add the chicken back to the pan.
• Once the pasta is cooked, use tongs to transfer the pasta straight from the water into the frying pan with the cream mixture. Sprinkle most of the parmesan over and use the tongs to toss it all together, adding a splash of the pasta water if it looks a little stiff. Season well, then tip into bowls. Top with the remaining parmesan, a scattering of parsley, and black pepper.

ALFREDO CHICKEN

Steps:

• Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Sprinkle chicken with Italian dressing mix and garlic powder.
• Pan-fry chicken in a nonstick skillet over medium heat, cooking in batches if necessary, until the juices run clear and chicken meat is no longer pink in the middle, about 10 minutes per batch. Turn chicken pieces over after about 5 minutes of cooking.
• Transfer chicken to a serving bowl and toss with cooked pasta. Pour Alfredo sauce over chicken and pasta, mix thoroughly, and serve.

SUPER CREAMY CHICKEN ALFREDO

Steps:

• Preheat your oven to 375 degrees.
• Place the flour in a shallow dish or pie tin.
• Sprinkle the Chicken with salt then coat with flour.
• Heat the 2 Tablespoons of Olive Oil in a large skillet over medium-high heat until hot.
• Add the Chicken and cook--turning once--until golden (2-4 min per side).
• Remove Chicken from skillet and place in a 13x9 baking dish.
• Heat the remaining olive oil in the same skillet over medium heat until hot.
• Add the garlic and onion and saute it until the garlic is fragrant and the onion is tender (1-2 min).
• Increase heat to Medium-High and add the Heavy Cream, Parmesan and Black Pepper.
• Cook until sauce is bubbly and slightly thickened (2-3 min).
• Spoon the sauce over the chicken in the dish.
• Bake the chicken until the chicken reaches an internal tempurature of 180 degrees (8-12 minutes).
• Plate the chicken on a bed of the Fettuccine and sprinkle the Parsley over the top.