Chicken
Alfredo
Chicken alfredo is quick, simple and delicious.
The best part is that it is inexpensive to make and pasta dishes
can feed a large crowd easily. The creamy sauce, sauted chicken
and fresh basil in this alfredo recipe is sure to be a crowd
pleaser. I always make extra and freeze some for a quick meal
latter on. Use this Chicken Alfredo to top your favorite pasta
or as a topping for Pizza
dough.
Chicken Alfredo
-
2 pounds boneless skinnless chicken
breast, diced
-
1 stick butter
-
2 cloves fresh garlic, minced
-
1 tbs olive oil
-
1/2 cup fresh grated parmesean cheese
-
1 pint half and half
-
Fresh Basil (optional)
In a large skillet, heat the olive oil
over medium high heat and saute the the chicken breast and
garlic about 8-10 minutes or until cooked through.
Remove the chicken and cover with aluminum
to keep warm. Add the butter to the pan and reduce heat to
medium low. When butter is melted add the cheese and half and
half, stiring constantly to melt the cheese. If cheese lumps,
heat is too high. Add the basil if using. Cook for 10 minutes,
allowing alfredo sauce to thicken a bit. Add chicken back to
pan and cook for an additional 5-10 minutes.
Serve over your favorite pasta.
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