help? Would Love To have help Finding The best chicken alfredo pasta dish receipe?

[WHATCHAMA]

I have eaten Pastas and LOVE the different Ones But I came across The hormel meal One Late Night Snack Hunger, It was the chicken alfredo One and IT WAS AMAZING!!!!!!!!!!!!!!!!!! The walmart I Bought It from seems To sell them QUICK, I would Love To make It for dinner one night But Cant seem To find a reciepe I knows It pretty Simple I have Tried the Ragu Alfredo Sauce But just doesnt taste the same Anyone recommend a website for cooking or know what to do please help Thank You very much!

[sbfearnow]

I used this recipe for a delicious homemade alfredo sauce...totally better than what you buy in the store! If you dont have garlic or dont like itjust add some garlic powder...Just grill some chicken in seasoning to your choice and a little butter...add on top of pasta & sauce...if you want to add a veggie i love to add peas either in the pod or out...its so delicious...i hope you enjoy! Actually i think i need to go to the store to make this for dinner...its making me hungry thinking about it!

1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 cup freshly grated Parmesan cheese
1/2 cup mozzarella cheese
1/4 cup chopped fresh parsley

Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.

[TiggerToo]

Here are a few different Alfredo pasta recipes...a couple are my own...a couple are from a recipe forum I belong too and are submitted by happy homemakers from around the world.

4 boneless chicken breasts, cut into strips
Extra Virgin Olive Oil
Garlic Powder
Parsley (fresh or dry)
Pepper
Salt

For the Sauce
1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, grated
1/2 cup imported Romano cheese, grated
6 egg yolks from fresh jumbo eggs
Salt and black pepper to taste
1 package cooked fettuccine noodles

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Directions: Cook pasta according to package directions, drain and drizzle with extra virgin olive oil to prevent sticking together. Coat the bottom of a large skillet with extra virgin olive oil (2 times around skillet), heat over medium-high heat. Add chicken strips, lower heat to medium. Sauté until meat is no longer pink. If you need more olive oil, now is the time to add it. Pour chicken and pan drippings over pasta (don't scrap skillet) keep warm. In same skillet, heat milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat. Place egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).
Season to taste with salt and black pepper. Serve over your pasta and chicken.

[TiggerToo]

Creamy Chicken Alfredo
1/4 cup all-purpose flour
6 boneless, skinless chicken breast halves
1/2 tsp. salt
2 Tbsp. plus 1 tsp. olive oil, divided
3 garlic cloves, minced
1 Tbsp. minced onion
1-1/2 cups whipping cream
1/3 cup grated Parmesan cheese
1/2 tsp. coarsely ground black pepper
1 Tbsp. coarsely chopped fresh parsley

Preheat the oven to 375*F.

Place flour in a shallow dish or pie plate. Sprinkle chicken with salt, coat with flour. heat 2 Tbsp. olive oil in a large skillet over medium-high heat until hot. Add chicken, cook turning once until golden brown 2-4 minutes per side. Remove chicken from skillet, place in a 13x9" baking dish.

Heat the remaining olive oil in same skillet over medium heat until hot. Add garlic and onion, cook until garlic is fragrant and onion is tender, 1-2 minutes. Increase heat to medium-high add whipping cream, Parmesan cheese and pepper. Cook until bubbly and slightly thickened, 2-3 minutes.

Spoon sauce over chicken dish.

Bake chicken until an instant-read thermometer inserted in center of chicken registers 180*F, 8-12 minutes. Sprinkle with chopped parsley.

Makes 6 servings

[TiggerToo]

CHICKEN ALFREDO

Olive oil (1 tbsp or less)
1 lb chicken breast meat cubed
3 green onions w/tops (scallions)
1 small onion, chopped
Garlic to taste
1 tbsp cornstarch
1 cup skim milk
1/2 cup grated Romano cheese (or less)
12 oz fresh mushrooms sliced
14 oz can tomatoes drained and diced
Basil to taste
Pasta (12 oz.)

In large skillet cook chicken, green onion, onion and garlic in oil; sauté until chicken is no longer pink. Stir cornstarch into 2 tbsp milk. Add to skillet with remaining milk, Romano cheese, mushrooms, tomatoes. Bring to a boil. Reduce heat and simmer 5-10 minutes until sauce is slightly thick; stir in basil. Toss pasta with sauce.