Alfredo Sauce

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Alfredo sauce

Image credit: Andrew Young – taste.com.au

Ingredients

  • 375g fettuccine
  • 25g butter
  • 4 garlic cloves, crushed
  • 300ml thickened cream
  • 2 tablespoons chopped flat-leaf parsley leaves
  • 1/3 cup finely grated parmesan cheese or vegetarian hard cheese

Method

  • Step 1
    Cook pasta in a saucepan of boiling salted water, following packet directions until tender. Drain, reserving 1/4 cup liquid.
  • Step 2
    Melt butter in a large non-stick frying pan over medium heat. Add garlic. Cook, stirring, for 1 minute or until fragrant.
  • Step 3
    Stir in cream. Bring to a gentle boil. Reduce heat to low. Simmer for 3 to 4 minutes or until sauce slightly thickens. Add parsley, parmesan, pasta and reserved cooking liquid. Season with salt and pepper. Toss to combine. Serve.

Chicken & broccoli pasta bake

Image credit: (N/A) – taste.com.au

Ingredients

  • 2 x 145g Continental alfredo with garlic & herbs pasta sauce
  • 2 1/2 cups reduced-fat milk
  • 2 cups hot water
  • 1 tablespoon salt-reduced margarine
  • 1 Coles Deli hot roast chicken, skin and bones removed, meat shredded
  • 1/2 cup semi-dried tomatoes, chopped
  • 500g Coles brand frozen Australian broccoli florets
  • 1 1/2 cups Coles brand Australian tasty cheddar shredded

Method

  • Step 1
    Preheat grill on high. Stir the pasta mix, milk, water and margarine in a large saucepan over medium-high heat until mixture boils. Reduce heat to low. Simmer, stirring occasionally, for 10 mins until sauce thickens and pasta is tender.
  • Step 2
    Add the chicken, tomatoes and broccoli to the pasta mixture and stir to combine. Transfer to a 1.5L baking dish and sprinkle with cheddar. Cook under grill for 5-7 mins or until golden and bubbly.

Fettuccine alfredo

Image credit: John Paul Urizar – taste.com.au

Ingredients

  • 375g fettuccine
  • 40g butter
  • 2 garlic cloves, crushed
  • Pinch of ground nutmeg
  • 250ml (1 cup) thickened cream
  • 90g (1/3 cup) mascarpone, at room temperature
  • 45g (1/2 cup) finely shredded parmesan
  • Freshly ground black pepper
  • 35g (1/2 cup) shaved parmesan

Method

  • Step 1
    Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
  • Step 2
    Melt the butter in a large frying pan over medium heat. Add the garlic and nutmeg and cook, stirring, until fragrant.
  • Step 3
    Stir in the cream and mascarpone, and bring to a simmer. Reduce heat to low and simmer gently, stirring occasionally, for 5 minutes or until the sauce thickens slightly (do not boil). Stir in the shredded parmesan. Remove from heat.
  • Step 4
    Add the pasta and gently toss until combined. Taste and season with pepper. Transfer to a serving bowl and top with shaved parmesan. Serve immediately.

Chicken alfredo

Image Source: taste.com.au

Ingredients

  • 375g fettuccine
  • 25g unsalted butter
  • 1 eschalot, very finely chopped
  • 3/4 cup light thickened cream for cooking
  • 1 cup finely grated parmesan (see notes), plus extra to serve
  • 1 cooked chicken breast fillet, shredded
  • Shredded fresh flat-leaf parsley leaves, to serve

Method

  • Step 1
    Cook pasta in a large saucepan of boiling, salted water, following packet directions (see notes). Reserve 1 cup of cooking water. Drain pasta and set aside.
  • Step 2
    Meanwhile, melt butter in a large frying pan over medium-high heat. Add eschalot. Cook, stirring, for 2 minutes or until soft. Add cream. Bring to a simmer. Reduce heat to medium-low. Simmer for 3 minutes. Remove from heat. Add parmesan. Stir until smooth. Season with salt and pepper.
  • Step 3
    Increase heat to medium. Return pan to heat. Add pasta, chicken and 1/2 the reserved pasta water. Toss gently for 2 minutes or until the sauce thickens and coats the pasta (sauce should not be pooled in the bottom of the pan), adding more reserved pasta water, if needed.
  • Step 4
    Remove from heat. Sprinkle with extra parmesan and parsley. Serve.

One-pot chicken alfredo tortellini

Image credit: Vanessa Levis – taste.com.au

Ingredients

  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons fresh thyme leaves
  • 500g chicken breast fillets, cut into 2cm pieces
  • 300ml ctn thickened cream
  • 2 x 325g pkts ricotta and spinach tortellini
  • 1 green shallot, trimmed, thinly sliced
  • 60g (3/4 cup) finely grated parmesan
  • 1/4 cup small fresh continental parsley leaves
  • 2 tablespoons finely chopped fresh chives

Method

  • Step 1
    Heat oil in a large non-stick frying pan over medium-high heat. Add the onion and garlic. Cook, stirring often, for 5 minutes or until softened. Add the thyme and chicken. Cook, stirring, for 3 minutes or until chicken is light golden.
  • Step 2
    Add the cream and 180ml (3/4 cup) water to the pan. Bring to the boil. Add the tortellini. Simmer, stirring occasionally, for 6 minutes or until mixture is thickened and tortellini is tender. Season. Stir in the shallot, 40g (1/2 cup) of the cheese and half of the parsley and chives until combined.
  • Step 3
    Serve pasta topped with the remaining cheese, sprinkled with the remaining herbs.

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