1-)Chicken Cordon Bleu with Alfredo Sauce
Ingredients:
4 boneless skinless chicken breasts
4 slices Monterey Jack cheese
4 slices ham
Monterey Pasta Brand Alfredo Sauce (1/2 cup)
Pound chicken breasts flat鈥攕eason to taste with salt and pepper. Lay one slice each of cheese and ham on top of chicken. Fold in half and secure with a toothpick.
Preheat oven to 350 degrees. Place chicken in a greased baking dish. Bake for twenty minutes uncovered. Remove from oven and pour alfredo sauce over chicken and return to oven. Bake for 20-25 more minutes or until sauce is bubbling. Remove from oven. Serve immediately.
Serves 2
5.5 grams of carbs per serving
2-)Easy Chicken in Alfredo Sauce
1/2 cup cooked spinach with stems removed
4 boneless skinless chicken breasts, slightly flattened
2 thin slices ham, cut in halves
1/4 red pepper, cut into thin strips
1 tablespoon butter
2 tablespoon all-purpose flour
1 clove garlic, minced
3/4 cup whipping cream
1-1/4 cups milk
1 teaspoon grated lemon peel
Pinch ground nutmeg
1/4 teaspoon salt
1/4 cup grated parmesan cheese
1 tablespoon chopped fresh parsley
Squeeze spinach until very dry and divide evenly over chicken breasts. Top each breast with a half slice of ham and red pepper strips. Roll up firmly, beginning at thinnest end of breast. Secure each breast with a toothpick and place seam side down in a single layer in a loaf pan or casserole; set aside.
In a small saucepan, melt butter. Add flour and garlic, stirring to blend well. Add remaining ingredients and bring to a simer, stirring until smooth and slightly thickened. Pour over chicken rolls.
Cover loaf pan and bake for 20 minutes, turning chicken once. Uncover and stir sauce, spooning over the chicken. Continue to bake for 5 to 7 minutes or until chicken is firm.
To serve, remove chicken rolls and cut each in half or in several slices. Whisk sauce until smooth. Place chicken on a bed of rice or pasta and spoon sauce over top.
Makes 4 to 6 servings.
3-)Chicken Alfredo
1-1/2 pounds chicken strips or tenders
1 1/3 cups French's French-Fried Onions
1 12 ounce jar Alfredo sauce, or substitute 1 can of Campbell's. Condensed Cream of Chicken Soup and 1/2 cup grated Parmesan cheese
1 cup milk
1 cup frozen peas, thawed
2 tablespoons bacon bits
Hot cooked pasta
Serving Size : 6
Heat 1 tablespoon oil in large nonstick skillet until hot. Stir-fry chicken until browned. Stir in 2/3 cup French's. French-Fried Onions and remaining ingredients. Heat to boiling; reduce heat. Simmer 5 minutes, stirring occasionally. Serve over pasta. Top with remaining onions.
4-)Low Fat Quick Creamy Alfredo Sauce
1 cup Evaporated milk, skim
1/4 cup Butter Buds; liquid
1/4 cup Flour
4 teaspoon Chicken broth, fat-free
1/4 teaspoon Garlic; minced
1/4 teaspoon Pepper
1/4 teaspoon Salt, lite; (optional)
1/4 cup Cheese, Parmesan fat-free
Yield: 6 servings
In a small saucepan over low heat blend flour, Butter Buds, milk and chicken broth. Add garlic, salt and pepper. Continue to cook over low heat until the sauce thickens. Stir in Parmesan cheese and serve immediately. Serve with cooked fettuccine (10-12 ounces, cooked).
Per serving: 63 Cal, 0.1g Fat, 5g Pro, 10g Carb, 2mg Chol, 181mg Na, 1% calories from fat
if you like any of these u can look for morein this site...hope this helps.. bon appetite!!! :o)
http://www.franksrecipes.com/index.htmlAre their any recipes for chicken and alfredo sauce?
http://my.allrecipes.com/default.aspx?ac鈥?/a>Are their any recipes for chicken and alfredo sauce?
ALFREDO SAUCE - Betty Crocker's Cookbook
Ingredients:
1/2-cup butter or stick margarine
1/2-cup whipping (heavy) cream
3/4-cup grated Parmesan cheese
1/2-cup teaspoon salt
Dash of pepper
Methods:
1. Heat butter and whipping cream in 10-inch skillet over medium heat, stirring frequently, until butter is melted and mixture starts to bubble.
2. Reduce heat to low, simmer 6 minutes, stirring frequently, until slightly thickened.
3. Remove from heat; stir in cheese, salt and pepper.
Lighter Alfredo Sauce - Betty Crocker's Cookbook
Ingredients:
1/4-cup butter or stick margarine
1/2-cup evaporate milk
1/2-cup grated Parmesan cheese
1/2-cup teaspoon salt
Dash of pepper
Methods:
1. Heat butter and evaporate milk in 10-inch skillet over medium heat, stirring frequently, until butter is melted and mixture starts to bubble.
2. Reduce heat to low, simmer 6 minutes, stirring frequently, until slightly thickened.
3. Remove from heat; stir in cheese, salt and pepper.
Fettuccine Alfredo
Ingredient:
1 package (8 ounces) Fettuccine (cooked, drained)
6 Tablespoons Margarine
1/2-cup grated Parmesan cheese
2 Tablespoons Half and Half
Methods:
In saucepan over low heat, melt margarine. Add half and half and cheese. Heat thoroughly and pour over fettuccine and toss. Serve warm.
This chicken recipe is very simple. Rub salt over chicken breast and wait 15 minutes. Bake in oven 400 degrees for 30 minutes or steam chicken over a pot of water for 15 to 20 minutes or until the chicken is no longer pink. Cut in cube or strip and serve with rice and pasta.
yes boil some noddles and cut up some chiken and mix the alfedo sause
INGREDIENTS:
1 pound fettuccini pasta
1 1/2 cups butter, divided
1 pound skinless, boneless chicken breast halves - cut into cubes
2 (16 ounce) containers whole milk ricotta cheese
1 pint heavy cream
1 teaspoon salt
1 cup grated Parmesan cheese
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DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
Melt 2 tablespoons butter in a large skillet over medium heat. Saute chicken until no longer pink and juices run clear.
In a large saucepan combine ricotta cheese, cream, salt, Parmesan cheese and remaining butter. Cook over medium heat until well combined, about 10 minutes. Stir in cooked fettuccini and chicken; cook until heated through.
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