KITTENCAL'S ALFREDO SAUCE
This is the perfect consistency to hold on to pasta, don't omit the dryed thyme it is what makes this sauce and you may also add in a pinch cayenne pepper also if desired --- I'm a an extreme garlic-lover and I find that 1 heaping tablespoon is plenty for this recipe if you like an extreme garlic flavor then go ahead and use more! --- the recipe may easily be doubled but I suggest to keep the garlic at no more than about 1-1/2 tablespoons for a double recipe --- have plenty of mouthwash handy after this lol! :)
Provided by Kittencalrecipezazz
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium heavy-bottomed saucepan melt butter over medium-low heat.
- Add in the garlic and thyme; whisk for about 2 minutes (if your garlic is chopped instead of finely minced cook for 3 minutes watching closely not to burn the garlic).
- Add in flour and stir for 1 minute.
- Add in table cream and heavy whipping cream; bring to a boil and simmer over low heat, whisking constantly until thickened, about 2 minutes (do not allow to boil rapidly).
- Continue to simmer for about 2-3 minutes over low heat stirring continuously until bubbly and thickened.
- Mix in the Parmesan cheese; stir to melt the cheese (about 2 minutes).
- Season with salt and black pepper to taste.
- Serve over pasta and sprinkle with more Parmesan cheese.
- *Note* This sauce is best if eaten right away as it will become thicker upon standing.
Nutrition Facts : Calories 410.7, Fat 38.9, SaturatedFat 24.2, Cholesterol 126.5, Sodium 313.8, Carbohydrate 8.4, Fiber 0.2, Sugar 0.3, Protein 8.5
KITTENCAL'S CHICKEN AND MUSHROOM ALFREDO
This recipe was developed with my recipe#164953 --- the amounts listed are enough to serve 6-8 people but it depends on the size of the portions you serve, you may reduce the recipe by half but I suggest to make the full amount I always do for my family of four, if there is any leftovers it always gets eaten for a midnight snack or you can serve it the next day --- the amounts for the mushrooms, chicken breast and pasta are really only a guideline you may increase or decrease slightly --- this is actually a quick recipe to throw together once you have cooked the chicken and mushrooms and to save time they may be cooked up to a day in advance, the chicken breast may be cooked in the oven instead for the skillet at 400°F. for 25 minutes, cooled then cubed --- cooking time is only for the alfredo sauce --- you will *love* this dish! :)
Provided by Kittencalrecipezazz
Categories Fruit
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a 4-quart heavy pot or a large skillet that is equivalent or close to that size, heat oil over medium heat; add in the chicken breast and season lightly with salt and pepper; cook on all sides until just done (about 8-10 minutes, do not overcook or the chicken or it will be dry) remove to a large bowl.
- In the same skillet melt 2 tablespoons butter over medium heat; add in mushroom slices and sauté until browned (about 10-12 minutes) transfer to the bowl with the cooked chicken; set aside while cooking the pasta and preparing the sauce (or you may cover and chill for up to 24 hours).
- Cook the pasta in a large pot of boiling salted water until just al dente (don't overcook pasta) drain but do not rinse.
- Place cooked pasta in a large bowl and toss with 2-3 tablespoons oil or butter to prevent sticking; set aside.
- For alfredo sauce; wipe the skillet clean, then melt 4 tablespoons butter over medium heat.
- Add in thyme, cayenne pepper and fresh garlic; stir for 2 minutes.
- Add in flour and stir for 1 minutes.
- Add in the half and half cream and whipping cream; bring to a simmer over medium heat stirring constantly.
- Reduce heat to low then mix in Parmesan cheese; cook stirring over low heat until heated through and bubbly.
- Season with seasoned salt or white salt and black pepper to taste.
- Add/mix in the cooked cubed chicken and mushrooms; cook stirring for about 10 minutes until heated through.
- Spoon the sauce over the cooked pasta and toss, then sprinkle more Parmesan on top.
- This sauce will thicken upon standing.
Nutrition Facts : Calories 1079.4, Fat 53.1, SaturatedFat 29.4, Cholesterol 235.6, Sodium 511.4, Carbohydrate 86.8, Fiber 3.9, Sugar 3, Protein 62.3
KITTENCAL'S LOWER FAT CHICKEN ALFREDO FETTUCCINE
No one will ever guess this is lower fat dish! A great addition is some frozen thawed peas added in at the end
Provided by Kittencalrecipezazz
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet melt 1 tablespoon butter over medium-high heat.
- Add in cubed chicken, onion, garlic, cayenne pepper and seasoned salt; saute until the chicken is no longer pink.
- Stir in flour until blended (about 1 minute).
- Slowly stir in fat-free half and half and Parmesan cheese; cook stirring for 2 minutes or until thickened, then season with black pepper.
- Toss the cooked fettuccine with the sauce mixture.
- Pass more Parmesan cheese at the table.
Nutrition Facts : Calories 430.1, Fat 11.5, SaturatedFat 5.2, Cholesterol 128.1, Sodium 426, Carbohydrate 43.7, Fiber 1.8, Sugar 6.1, Protein 36.4
LOW-CAL FETTUCCINE ALFREDO
This lighter version of alfredo gives you all the creaminess of the original without loads of heavy cream and butter.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchâtel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
- Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.
Nutrition Facts : Calories 490 calorie, Fat 15 grams, SaturatedFat 8 grams, Cholesterol 48 milligrams, Sodium 734 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 20 grams
KITTENCAL'S CHICKEN PARMESAN (LOW-FAT AND DELICIOUS!)
Use you own favorite meatless marinara sauce for this, I use my recipe#136292 --- if you are serving the chicken with pasta you may want to keep some extra sauce warm on top of the stove --- to save some time the chicken may be made up to step#9 cooled and refrigerated until ready to continue with the recipe which makes this the perfect dish to serve at a dinner party :)
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees F (oven rack set to lowest position).
- Spray a 13 x 9-inch baking pan with non-stick cooking spray.
- Place the breasts between two sheets of waxed paper, then using a mallet pound until almost half the thickness (do not pound to very thin).
- In a shallow dish combine dry breadcrumbs with 1/2 cup grated parmesan cheese, garlic powder, parsley, Italian seasoning, seasoned salt and black pepper.
- Place the flour in another shallow bowl or on a plate.
- Place the egg in a bowl and lighty beat (you should have 3 separate bowls).
- Firstly dredge the chicken in the flour, then dip into egg, lastly coat in the breadcrumb mixture pressing down with hands to adhear the mixture firmly to the chicken.
- Spray a non-stick skillet with vegetable spray or lightly brush with a little olive oil.
- Add in the breasts one or two at a time and lightly brown on both sides (about 3 minutes per side, do not cook through completely) transfer to prepared baking dish.
- Drizzle the marinara sauce over the top and around each breast (there should be some sauce between each piece of chicken).
- If you are using the mozzarella cheese sprinkle over the top and around all the chicken.
- Top with about 1/4 to 1/3 cup Parmesan cheese.
- Bake uncovered for about 25 minutes or until chicken is cooked through (cooking time should take no more than 30 minutes or the chicken will be dry).
- TO SERVE; slide a wide spatula underneath the breast/s along with some sauce and cheese that is left in the baking dish.
Nutrition Facts : Calories 281.4, Fat 7.3, SaturatedFat 2.6, Cholesterol 113.8, Sodium 409.1, Carbohydrate 19.2, Fiber 1.1, Sugar 1.3, Protein 32.6
EASY CHICKEN ALFREDO
Make and share this Easy Chicken Alfredo recipe from Food.com.
Provided by Jimmy T
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta per package instructions.
- Cut chicken into small pieces, cook in a large skillet until done.
- Reduce to medium heat; add butter, half-and-half, cheese, salt and pepper.
- Cook for 1-2 minutes, stirring constantly.
- DO NOT LET BOIL.
- Add pasta and toss gently to coat.
Nutrition Facts : Calories 520.4, Fat 18.6, SaturatedFat 9.7, Cholesterol 143, Sodium 551.1, Carbohydrate 57, Fiber 2.5, Sugar 1.6, Protein 30.3
KITTENCAL'S FETTUCCINE ALFREDO
This is a restaurant-quality dish that is rich, creamy and worth every darn calorie! try to use the best Parmesan cheese only for this recipe as it will really make a difference to the taste --- although the amounts stated will make a fair amount of alfredo sauce it may easily be doubled if desired, feel free to add in cooked shrimp or chicken to the alfredo sauce, this is very good!
Provided by Kittencalrecipezazz
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the pasta in a large pot boiling salted water until al dente.
- While the pasta is cooking melt butter in a medium saucepan over medium heat; add in fresh garlic, thyme, seasoned salt and cayenne pepper (if using) cook stirring constantly for 2 minutes.
- Add in flour and stir for 1 minute.
- Add in half and half cream and whipping cream; cook stirring or whisking constantly until bubbly and thickened.
- Reduce heat to low and mix in Parmesan cheese until combined and melted.
- Season with fresh ground black pepper.
- Drain the cooked pasta VERY well, then divide into bowls.
- Pour the sauce over the pasta and toss to combine.
- Top each bowl with more Parmesan cheese.
Nutrition Facts : Calories 560, Fat 37.9, SaturatedFat 23, Cholesterol 158.8, Sodium 337.2, Carbohydrate 40.5, Fiber 0.2, Sugar 0.3, Protein 15.3
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