Best Biaggis Alfredo Sauce Recipes

Biaggi's Farfalle Alfredo image

Provided by Debs Recipes

Categories Chicken

Time 10m

Yield 1 serving(s)

Number Of Ingredients 10

1/8 cup prosciutto or 1/8 cup bacon, cut into 1/2-inch pieces
1/8 cup diced red onion
1/4 cup sliced grilled chicken or 1/4 cup sliced baked chicken
1/8 cup diced roasted red pepper
1/4 cup chicken stock
1/2 cup alfredo sauce
1/8 cup frozen peas
1 1/2 cups cooked farfalle pasta or 1 1/2 cups pasta, of your choice cooked al dente
2 tablespoons fresh-grated parmesan cheese (use a 50/50 blend of Parmesan & Romano cheese if possible)
2 tablespoons fresh-grated asiago cheese

Steps:

Fry Prosciutto or bacon in a large skillet for 1-2 minutes; add onions to skillet and continue cooking until Prosciutto is browned; drain any excess fat; add chicken and red peppers to skillet; add chicken stock and deglaze the skillet; add alfredo sauce and gently bring to a boil; add peas.
Meanwhile, refresh the pasta by placing it into boiling water for 30-60 seconds; drain pasta then add it to the skillet; increase heat to high and toss contents of skillet for 20-30 seconds; remove from heat and add cheeses; toss to distribute evenly; serve.

Farfalle Alfredo image

Provided by Kevin Kragenbrink

Categories European

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 lemons
2 fresh garlic cloves
salt
pepper
3 cups aged parmigiano-reggiano cheese
1 cup asiago cheese
1 cup wienzerkaese cheese
1 cup manchego cheese
1 cup heavy cream
1/2 cup flour
1/2 cup butter
1 (1 lb) box farfalle pasta
2 carrots
2 large head broccoli
1 large head cauliflower

Steps:

Wash vegetables. Chop carrots into discs, and separate broccoli and cauliflour heads from stalks. Discard stalks.
Finely mince garlic cloves.
Bring water to a boil in a large dutch oven. When water is boiling, add a few pinches salt to flavor and put in farfalle. Turn heat down to medium and cook for 10 minutes. Strain noodles and rinse in cold water to stop the cooking.
Mix butter and flour together in a small saucepan over low heat to create a light brown roux.
Mix heavy cream, garlic, salt and pepper to taste with roux and whisk together until smooth. Add in cheeses slowly, whisking to combine.
Steam vegetables for six minutes.
Combine noodles, sauce, and vegetables together, folding to combine.
Serve and enjoy.

Nutrition Facts : Calories 941.6, Fat 47.9, SaturatedFat 29.1, Cholesterol 135.9, Sodium 1112.5, Carbohydrate 95.8, Fiber 13.8, Sugar 9.2, Protein 40

Biaggi's Farfale Alfredo Recipe image

Provided by lazerforce

Number Of Ingredients 12

10 oz grilled boneless chicken breast strips
2 Tbl salt
16 oz farfalle (bowtie) pasta
2 Tbl olive oil
1/4 cup prosciutto, thinly sliced & diced
1/4 cup red onion, diced
24 oz Alfredo sauce
1 cup chicken stock
1/2 cup frozen peas, thawed
1/4 cup roasted red peppers, diced
4 Tbl Asiago cheese, grated
4 Tbl Parmesan, grated

Steps:

Heat olive oil in a large sauté pan over high heat. Add the prosciutto and red onion and sauté over heat for 2 - 3 minutes. Stir in the Alfredo sauce, chicken breast, chicken stock, peas and roasted red peppers and bring to a boil. Remove from heat, cover and set aside. Prepare pasta according to directions on package, drain 90% of water; add sauce to pasta and toss while continuing to stir over high heat for 1 - 2 minutes. Remove from heat and toss with the Asiago cheese and half of the Parmesan cheese. Place in a serving dish and sprinkle with remaining Parmesan cheese and serve immediately.