Recipe by gailanng
The homemade Alfredo is a must to achieve a quality dish. Some sauce tips: Always use real Parmesan cheese and grate it yourself. Canned Parmesan will result in a grainy texture in your sauce. Bring the Parmesan to room temperature by letting it sit on the counter for 15 to 20 minutes once it is shredded. Cheese that is at room temperature will melt and blend evenly, helping you attain a creamy and smooth texture to your sauce. Slowly whisk the Parmesan into the hot cream and butter mixture. Stir until it is melted and combined.
Top Review by Karen Elizabeth
Gailanng, I made this as directed, other than having to change the vegetables .... I didnt realise that broccoli was in short supply currently, and I only had green peppers ... I'd like to try this again with red pepper, simply for the colour, but I confess I enjoyed the mushrooms I used in this dish. Otherwise I made this dish as directed, yum, so rich and creamy, very much the kind of meal I enjoy and definitely a good supper to look forward to after a long day! I had some garlic bread in the fridge which topped the meal off wonderfully!
Thank you, much enjoyed, made for Oz/NZ Reunion tag game, November 2011
- 340.19 g pasta, cooked and drizzled with olive oil and kept warm
- 946.36-1182.95 ml broccoli, separated into small florets, steamed until just tender about 3 minutes, set aside (can sub equal amount of cut asparagus)
- 29.58 ml olive oil
- 4 boneless skinless chicken breasts, cut into strips
- salt and pepper
- 1-2 garlic clove, minced
- 1 large red bell pepper, thinly sliced
- 59.14 ml sun-dried tomato, drained and julienned
- 395.10 ml whipping cream
- 354.88 ml parmesan cheese, grated (divided)
- 118.29 ml monterey jack cheese, grated
Directions See How It's Made
- Season with salt and pepper the chicken breasts strips.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat and saute chicken strips in batches until cooked through and golden. Transfer chicken to bowl and keep warm.
- Add sliced minced garlic and red bell pepper to skillet and sauté until tender. Reduce heat to low.
- Add cream, 1 cup Parmesan cheese and all of Monterey Jack cheese. Simmer until sauce thickens slightly. Add chicken strips and any juices in bowl to sauce.
- Stir in sun-dried tomatoes, and steamed broccoli florets and warm through. Season to taste with salt and pepper.
- To serve, arrange pasta on a large platter. Spoon chicken mixture on top and garnish with remaining Parmesan cheese.