How to tips needed for Chicken/veggie Alfredo

18 years ago

I have some older mushrooms that need to be used, likewise some grape tomatoes. Bought some asparagus yesterday and have leftover grocery store roterssiere(sp) chicken. Also have cream on hand and cheese and linguine noodles so I thought to make an alfredo.

So......heat up some olive oil and butter....saute the mushrooms and asparagus, put in some minced garlic, add halved tomatoes and chunks of chicken .....

Then what? in the past I've tried to make the sauce in a separate and had the cheese (mostly parm) go globby and stringy on me but I'm not sure why I've had it turn out sometimes but not others except for maybe actually following a different recipe?

Please help with the sauce?

Can I add the cream to the pan with the other stuff then add the cheese? Do I need to let the cream cook down a little first? Make the sauce separate?

(I'll be using my new ss fry pan for the first time so I'm excited. All I've ever used before was mid-range teflon)

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Comments (4)

lindac
18 years ago
Here's the sauce I use for a gang....you will have to pare down amounts, but the method will be the same.
I just cook the pasta, add the veggies ( if I use broccoli or carrots I blanch first) and then lots of sauce and bake intil bubbley...covered for the first 20 minutes then uncovered if you want to put crisp crumbs on top.

Sautee 1 Â½ finely chopped onion in Â½ cup butter and Â¼ cup olive oil until soft.
Add 1 cup flour and stir and cook about 30 seconds and add 2 cups of chicken broth slowly and whisk.
Add 1 tsp garlic powder, and 3 cups of milkÂ.cook and stir until thick and the "flour taste" is gone. Add 3 cups shredded chedder cheese and 1 cup of grated parmesan cheese, about 1 tsp fresh ground pepper and 2 T. lemon juice. A handfull of chopped parsley is good too. Makes about 9 cups of sauce.
Good with pasta, chicken, mushrooms and assorted veggies. Will sauce about 3 casseroles. Cover and heat.
One heaping full 9 by 11 Â½ casserole will feed 25. Buy 2 oz of meat per person and allow about 3 cups of sauce per casserole.

Linda C
bessiedawg
18 years ago
I make my sauce separate. I use a pint of cream, warmed, then add a stick of unsalted butter. After butter is melted, add about 1 3/4 cups of Parmesan. I don't do a finely shredded Parmesan, I use a larger grater. I then add my cooked chicken and/or veggies into the sauce for a few more minutes.

We actually just had this for this evenings dinner.

Hope this helps.
Linda
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marys1000
Original Author
18 years ago
Well I went running off and winged it :) I didn't follow a recipe or measure or anything so I guess that it was edible is a victory LOL! Seriously if I seasoned it better (I didn't add any salt except to the pasta water) and used more butter and cream (or used what I had to make less) it would have been creamier instead of sticky (it wasn't really a sauce, more of a coating) and had more flavor. So not too bad, at least I know how to fix the problems next time. It probably wasn't as bad for me though. I just did it in the frying pan. Sauted everything, took it out, added the cream to the fry pan, heated, added cheese, added sauteed ingred back in and the pasta. It still made a bigger mess than it sounds though.
Terri_PacNW
18 years ago
mary, I toss in some flour to make a "roux" after melting the butter/EVOO and sauteing the veggies. Then add chicken broth (if I don't have alot of cream or half n half) then cream. Lots of kosher salt and fresh cracked pepper..the cheese goes in after the meat until I like the look and feel of the sauce..Once I get the sauce made, but it's not totally thickened yet, I toss in the chicken and (broccoli~or asparagas) let it heat through as the sauce bubbles to thicken..plate and a bit more cheese on top.

How to tips needed for Chicken/veggie Alfredo

Comments (4)

lindac

bessiedawg

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How to tips needed for Chicken/veggie Alfredo

Comments (4)

lindac

bessiedawg

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marys1000Original Author

Terri_PacNW

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marys1000
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