Chicken Alfredo Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 cup butter7 cloves garlic, chopped2 cups heavy cream2 egg yolks4 cups freshly grated parmesan cheese4 tablespoons dried parsley1.5 lbs skinless chicken breast - cut up and cooked ahead with garlic and italian seasonings, salt/pepper.
Pre-cook chicken and start water boiling.
Add fettucine pasta and cook for 8 to 10 minutes. (do not start until you have started the butter melting-below)
1. In a large skillet melt the butter and add the chopped garlic, cook on low for about 5 minutes, stirring often, making sure not to burn the garlic, then add the mushrooms cooking a few more minutes
2. Pour 1/2 cup of the heavy cream into a small bowl, add the egg yolk and beat together; put aside.
3. Pour the remaining cream into the frying pan. Increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk.
4. Slowly add the cream/egg misture. You do not want the egg to curdle. Continue whisking until well blended.
5. Add 2 cups of the Parmesan cheese and continue to mis the cream. Pour in the remaining Parmesan and the parsley, mix until smooth. Immediately remove from stove. (I sometimes put it on very low if not ready to serve and bring it back to serving temp. as needed)
6. Add pre-cooked chicken
7. Serve over cooked pasta.
Serving Size: makes 8 servings 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user HOTJEANS.
Add fettucine pasta and cook for 8 to 10 minutes. (do not start until you have started the butter melting-below)
1. In a large skillet melt the butter and add the chopped garlic, cook on low for about 5 minutes, stirring often, making sure not to burn the garlic, then add the mushrooms cooking a few more minutes
2. Pour 1/2 cup of the heavy cream into a small bowl, add the egg yolk and beat together; put aside.
3. Pour the remaining cream into the frying pan. Increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk.
4. Slowly add the cream/egg misture. You do not want the egg to curdle. Continue whisking until well blended.
5. Add 2 cups of the Parmesan cheese and continue to mis the cream. Pour in the remaining Parmesan and the parsley, mix until smooth. Immediately remove from stove. (I sometimes put it on very low if not ready to serve and bring it back to serving temp. as needed)
6. Add pre-cooked chicken
7. Serve over cooked pasta.
Serving Size: makes 8 servings 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user HOTJEANS.
Nutritional Info Amount Per Serving
- Calories: 590.8
- Total Fat: 39.8 g
- Cholesterol: 171.0 mg
- Sodium: 1,043.8 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 4.1 g
- Protein: 31.6 g
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