Kittencals Alfredo Sauce Recipes

KITTENCAL'S CHICKEN AND MUSHROOM ALFREDO

Steps:

• In a 4-quart heavy pot or a large skillet that is equivalent or close to that size, heat oil over medium heat; add in the chicken breast and season lightly with salt and pepper; cook on all sides until just done (about 8-10 minutes, do not overcook or the chicken or it will be dry) remove to a large bowl.
• In the same skillet melt 2 tablespoons butter over medium heat; add in mushroom slices and sauté until browned (about 10-12 minutes) transfer to the bowl with the cooked chicken; set aside while cooking the pasta and preparing the sauce (or you may cover and chill for up to 24 hours).
• Cook the pasta in a large pot of boiling salted water until just al dente (don't overcook pasta) drain but do not rinse.
• Place cooked pasta in a large bowl and toss with 2-3 tablespoons oil or butter to prevent sticking; set aside.
• For alfredo sauce; wipe the skillet clean, then melt 4 tablespoons butter over medium heat.
• Add in thyme, cayenne pepper and fresh garlic; stir for 2 minutes.
• Add in flour and stir for 1 minutes.
• Add in the half and half cream and whipping cream; bring to a simmer over medium heat stirring constantly.
• Reduce heat to low then mix in Parmesan cheese; cook stirring over low heat until heated through and bubbly.
• Season with seasoned salt or white salt and black pepper to taste.
• Add/mix in the cooked cubed chicken and mushrooms; cook stirring for about 10 minutes until heated through.
• Spoon the sauce over the cooked pasta and toss, then sprinkle more Parmesan on top.
• This sauce will thicken upon standing.

KITTENCAL'S FETTUCCINE ALFREDO

Steps:

• Cook the pasta in a large pot boiling salted water until al dente.
• While the pasta is cooking melt butter in a medium saucepan over medium heat; add in fresh garlic, thyme, seasoned salt and cayenne pepper (if using) cook stirring constantly for 2 minutes.
• Add in flour and stir for 1 minute.
• Add in half and half cream and whipping cream; cook stirring or whisking constantly until bubbly and thickened.
• Reduce heat to low and mix in Parmesan cheese until combined and melted.
• Season with fresh ground black pepper.
• Drain the cooked pasta VERY well, then divide into bowls.
• Pour the sauce over the pasta and toss to combine.
• Top each bowl with more Parmesan cheese.

KITTENCAL'S LOWER FAT CHICKEN ALFREDO FETTUCCINE

Steps:

• In a large skillet melt 1 tablespoon butter over medium-high heat.
• Add in cubed chicken, onion, garlic, cayenne pepper and seasoned salt; saute until the chicken is no longer pink.
• Stir in flour until blended (about 1 minute).
• Slowly stir in fat-free half and half and Parmesan cheese; cook stirring for 2 minutes or until thickened, then season with black pepper.
• Toss the cooked fettuccine with the sauce mixture.
• Pass more Parmesan cheese at the table.