Green Chili Alfredo Recipes

GREEN CHILI ALFREDO

Green Chili Alfredo image

This is a southwest twist on this Italian favorite. 11/19/13

Provided by Karl Strasser

Time 50m

Number Of Ingredients 11

Ingredients

1/2 lb butter
1/2 c parmesan cheese
1 can(s) roasted green chilis
1/3 c your favorite hot sauce
1/2 tsp salt
1/2 tsp black pepper
2 Tbsp chicken base
21/2 c milk
21/2 c heavy cream
11/4 c half and half
1/4 c roux to thicken

Steps:

1. Bring all ingredients ( except chicken base and parmesan cheese. ) Bring to a boil mixing well, then simmer until smooth.
2. Add chicken base and parmesan cheese mix well.

GREEN CHILE CHICKEN ALFREDO

Green Chile Chicken Alfredo image

This is a perfect meal for the weeknights when you need something fast but elegant. This recipe uses a prepared Alfredo sauce; however, if you have more time you could make your own. The recipe was printed in Sabrosa a southwest dining guide.

Provided by PaulaG

Categories Chicken Breast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 boneless chicken breast halves, cubed
1/4 cup olive oil, divided
1/4 cup fresh green chilies, roasted and chopped or 1 (4 ounce) can chopped green chili peppers
2 -3 garlic cloves, minced
1 (10 ounce) jar prepared alfredo sauce
10 ounces spinach fettuccine, cooked al dente
2 jalapenos, seeded, chopped (optional)

Steps:

In a large skillet, heat 2 tablespoons of the olive oil and brown the chicken pieces until lightly browned and cooked through.
Remove the cooked chicken to a plate and keep warm.
If necessary, add the remaining 2 tablespoons oil to the skillet and sauté the garlic and green chile over medium heat until the garlic is soft.
Reduce the heat to medium low, add the Alfredo sauce and mix well.
Add the cooked chicken and heat through.
Serve over hot fettuccine and garnish with chopped jalapenos if desired.

GREEN CHILI CHICKEN FETTUCCINE ALFREDO

GREEN CHILI CHICKEN FETTUCCINE ALFREDO image

Categories Chicken

Yield 6

Number Of Ingredients 8

Ingredients

2 Stick Butter
4 Cups Heavy Cream
¼ tsp garlic powder
¼ tsp fresh ground pepper (I usually use at least 1tsp)
½ cup grated Parmesan (fresh is best)
2-12 oz boxes of Fettuccine pasta
8 fire-roasted green chilies, peeled and chopped, or use frozen fire-roasted chopped green chilies
8 boneless chicken breasts, seasoned and grilled to your liking and sliced in strips

Steps:

Melt the butter in a saucepan over medium heat. Add the cream, garlic powder and pepper and simmer for 10-12 minutes or until thick At the same time, bring 6-8 quarts of water to a boil and add the pasta. When the Alfredo sauce has reached your desired consistency, stir in the Parmesan cheese. When the pasta is cooked, drain it. Place pasta on large plates, ladle Alfredo sauce over pasta, top with chicken breast strips and green chili. Serve with Garlic bread and salad. Serves 6-8 generously.

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