Does anyone have a good recepie for chicken alfredo?

i want to make it from scratch so please list the ingredients and how to make it ,Thanks a lot.

3 Answers

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  • 1 decade ago
    Best Answer

    If you prefer recipes that are simple, yet still home made, so try this one:

    INGREDIENTS

    1 pound uncooked linguine

    2 boneless chicken breast halves, cooked and cubed

    1 (4.5 ounce) can sliced mushrooms

    1 (16 ounce) jar Alfredo-style pasta sauce

    1 (10 ounce) package frozen mixed vegetables

    1/3 cup milk

    DIRECTIONS

    In a large pot cook fettuccini or linguini pasta in boiling salted water until al dente. Drain well.

    Meanwhile, in a large saucepan over medium-low heat add cubed cooked chicken, mushrooms, Alfredo sauce, frozen vegetables, and milk. Cook until heated through.

    Serve warm Alfredo sauce over cooked fettuccini or linguini noodles.

  • 1 decade ago

    New Year's Chicken Alfredo

    Ingredients:

    4 boneless chicken breasts

    1 cup fresh mushrooms, sliced

    1 cup fresh onions

    1 (16 ounce) jar Alfredo sauce (such as Ragu or Prego)

    1 tablespoon butter

    1 cup Chardonnay wine

    1 teaspoon chicken base or bouillon

    Salt & pepper

    1 (16 ounce) package pasta

    Steps:

    1. Melt butter in pan, saute onion and mushrooms until tender.

    2. Remove from skillet and add chicken to skillet.

    3. Sprinkle with salt and pepper and simmer chicken breasts for 3-4 minutes on each side.

    4. They don't have to actually cook, you just want a nice color.

    5. Spray a 9x13 pan or casserole dish with non-stick spray, arrange chicken in pan and top with onions and mushrooms.

    6. In a large bowl, combine Alfredo sauce, Chardonnay& chicken base and pour over chicken and vegetables.

    7. Bake at 350 for 20 minutes and serve over cooked pasta.

    Good luck & enjoy! =)

  • Anonymous
    1 decade ago

    This is my favorite recipe:

    http://www.gourmet-food-revolution.com/chicken-alf...

    INGREDIENTS

    SERVES 3 to 4

    2 boneless chicken breasts, cut into strips

    3 tablespoons olive oil

    salt & freshly milled black pepper

    For the Sauce:

    2 tablespoons olive oil

    2oz/50g butter

    4oz/100g button mushrooms, quartered

    2 garlic clove, finely chopped or minced

    8 fl oz/225ml dry white wine

    12oz/350ml heavy (double) cream

    3oz/75g Parmigiano Reggiano

    salt & freshly milled black pepper

    fresh basil or flat-leaf parsley, finely chopped

    METHOD

    * Heat the 3 tablespoons of olive oil in a heavy based frying pan. Once hot, add the chicken breast and season with salt & freshly milled black pepper.

    * Sauté gently over a medium heat turning frequently until the chicken is cooked through.

    * Meanwhile, add the 2 tablespoons of olive oil and butter to a saucepan. Once the butter has melted, add the garlic and fry for about a minute until just softened.

    * Now add the mushrooms to the pan and sauté over a medium heat for 1 to 2 minutes.

    * Add the wine to the mushrooms and bring to the boil. Simmer gently over a medium heat (uncovered) until the liquid is reduced by half.

    * In a separate saucepan, add the cream and parmesan and place over a gentle heat. Stir frequently. Allow it to heat through, but do not boil.

    * Finally combine the chicken with the cream sauce, mushrooms and just enough of the reduced white wine to achieve the right consistency. Season to taste with salt & freshly milled black pepper.

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