I have one recipe written down that I refer to often because I can't remember some of the technical how-to details from one time to the next. I made it recently and took the leftovers for lunch. A co-worker has asked for the recipe, so now it's time to commit it to the site for future reference.
Alfredo Sauce [ with Chicken and Broccoli]
1 pint heavy cream
1 stick [plus some] butter
5-8 oz grated Parmesan cheese [Refrigerated grated parms are normally 5 oz. This amount is good for the sauce, but you might want a little extra for garnishing.]
3-4 cloves fresh minced garlic
1 small onion, diced.
2 -3 stalks of celery, diced.
Broccoli florets [I used dehydrated broc. the last time, but fresh or well thawed and drained frozen will do.]
Chicken [I used left-over chicken breast smoked on our Cobb grill. You could bake a couple of lightly seasoned breasts before hand or dissect a pre-cooked rotisserie chicken for convenience.]
1lb. pasta of choice
Salt & Pepper to taste.
Fresh parsley, finely chopped. [Optional]
Prepare/cook chicken. Once in bite-sized bits, set aside.
Lightly steam fresh broccoli, or thaw and drain frozen. Set aside.
Boil 1 lb pasta. Drain and reserve 1 cup liquid. Set aside.
In large skillet/frying pan, add 1 tbl. butter on medium heat. Add a small amount of olive oil if available to keep butter from burning.
Add onion and celery to the pan. Stir and cook 1-2 minutes then add garlic. Sprinkle with a bit of salt and continue cooking for 1-2 more minutes or until vegetables start to get soft.
Add cream and stir. Bring to a boil. Stir often.
Reduce heat. Let cream reduce for 5-6 minutes. Lid off.
Add remaining butter. Stir.
Heat should be very low before adding the next ingredient!
Slowly stir in Parmesan cheese.
Taste and adjust seasoning - salt & pepper
Add broccoli.
Add chicken. **Note: You could leave broccoli and chicken out and serve on top or to the side of the alfredo pasta.
Stir in pasta. Add reserved cooking liquid as needed for consistency.
Serve with a sprinkle of Parm, a crack of black pepper, and a dusting of fresh parsley.
Good with crusty garlic bread.
Alfredo Sauce [ with Chicken and Broccoli]
1 pint heavy cream
1 stick [plus some] butter
5-8 oz grated Parmesan cheese [Refrigerated grated parms are normally 5 oz. This amount is good for the sauce, but you might want a little extra for garnishing.]
3-4 cloves fresh minced garlic
1 small onion, diced.
2 -3 stalks of celery, diced.
Broccoli florets [I used dehydrated broc. the last time, but fresh or well thawed and drained frozen will do.]
Chicken [I used left-over chicken breast smoked on our Cobb grill. You could bake a couple of lightly seasoned breasts before hand or dissect a pre-cooked rotisserie chicken for convenience.]
1lb. pasta of choice
Salt & Pepper to taste.
Fresh parsley, finely chopped. [Optional]
Prepare/cook chicken. Once in bite-sized bits, set aside.
Lightly steam fresh broccoli, or thaw and drain frozen. Set aside.
Boil 1 lb pasta. Drain and reserve 1 cup liquid. Set aside.
In large skillet/frying pan, add 1 tbl. butter on medium heat. Add a small amount of olive oil if available to keep butter from burning.
Add onion and celery to the pan. Stir and cook 1-2 minutes then add garlic. Sprinkle with a bit of salt and continue cooking for 1-2 more minutes or until vegetables start to get soft.
Add cream and stir. Bring to a boil. Stir often.
Reduce heat. Let cream reduce for 5-6 minutes. Lid off.
Add remaining butter. Stir.
Heat should be very low before adding the next ingredient!
Slowly stir in Parmesan cheese.
Taste and adjust seasoning - salt & pepper
Add broccoli.
Add chicken. **Note: You could leave broccoli and chicken out and serve on top or to the side of the alfredo pasta.
Stir in pasta. Add reserved cooking liquid as needed for consistency.
Serve with a sprinkle of Parm, a crack of black pepper, and a dusting of fresh parsley.
Good with crusty garlic bread.
