EASY CHICKEN ALFREDO
A quick dinner for those hectic nights. For extra flavor try cooking the chicken with lemon pepper and seasoning salt.
Provided by jojolyn
Categories Main Dish Recipes Pasta Chicken
Time 25m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 901.2 calories, Carbohydrate 100.2 g, Cholesterol 88.7 mg, Fat 40.5 g, Fiber 7.4 g, Protein 39.3 g, SaturatedFat 14.9 g, Sodium 1314.9 mg, Sugar 9 g
CHICKEN FETTUCCINE ALFREDO
Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce. Instead, it relies on a slight simmer and a heavy dose of cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
- Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
- Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
- Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
- Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.
CHICKEN ALFREDO
Bright broccoli, zucchini and sweet red pepper lend fresh taste to this rich chicken and pasta entree. Cream cheese makes the smooth sauce a snap to stir up. -Jody Stewart, Goldsboro, North Carolina
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet over low heat, melt cream cheese and butter; stir until smooth. Add the milk, garlic powder, salt and pepper. Cook and stir for 3 minutes or until thickened. , Add the chicken, broccoli, zucchini and red pepper. Cook over medium heat for 3 minutes. Reduce heat; cover and cook 5 minutes longer or until vegetables are tender. Serve with fettuccine.
Nutrition Facts : Calories 353 calories, Fat 27g fat (16g saturated fat), Cholesterol 102mg cholesterol, Sodium 268mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
YUMMY CHICKEN ALFREDO
This is my favorite comfort food. Along with my alfredo sauce, "Recipe #333383" there's nothing better. I make this all the time for family, by request, and holidays. And who doesn't love chicken alfredo?! It's great for company cause it makes such a big pot and taste a lot better then what you find a Olive Garder, or so says my husband.
Provided by Lil Miss Nikki
Categories One Dish Meal
Time 30m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- In a large pot, cook pasta by box instructions, adding frozen broccoli to cook in the water.
- Drizzle chicken with olive oil and sprinkle italian seasoning and salt and pepper. Grill til done. Let rest. **The George Forman or a stop top grill work really well!**.
- Once pasta if finished cooking, drain and return to pot.
- Cut chicken into strips or bit size. Add to pasta and stir.
- Serve with alfredo sauce.
Nutrition Facts : Calories 261.6, Fat 5.3, SaturatedFat 1, Cholesterol 38.6, Sodium 35, Carbohydrate 36.1, Fiber 5, Protein 17.5
CHICKEN FETTUCCINE ALFREDO
Provided by Trisha Yearwood
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, about 8 minutes. Drain and set aside.
- Season the chicken with 1 teaspoon salt and some pepper. Dredge in the flour and shake off the excess. Heat the oil and butter in a large saucepan over medium-high heat until the butter melts. Carefully place the dredged chicken into pan. Add the grated garlic. Cook until the chicken is golden brown and cooked through, 4 to 6 minutes. Transfer to a plate and set aside.
- Pour the cream into the same pan and bring to a simmer. Stir in the Parmesan. Add the pasta to the mixture and toss to combine. Add the cooked chicken and gently toss. Garnish with the parsley and serve immediately.
EASY CHICKEN ALFREDO
This recipe was actually made up by a quadriplegic guy that I used to care for when I was a private duty nurse. He would sit in his wheelchair in the kitchen and dictate every thing I was to do (even though I knew how), so that he felt like he was doing it all.
Provided by Miracle Miriam
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 3
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?
Nutrition Facts : Calories 224.8, Fat 10.8, SaturatedFat 3.1, Cholesterol 72.6, Sodium 98.8, Carbohydrate 5.4, Fiber 3.4, Sugar 1.5, Protein 26.9
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