Making homemade alfredo sauce isn't hard at all, but we had this jar in the cupboard, so I decided to use it and spice it up a bit. I would start the sauce in a pot on the stove and let it cook on low while you brown the chicken...then combine both together.
INGEDIENTS
12 ounces of Pasta
4 Tablespoons Butter
2 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
2 cloves Garlic, Minced
3/4 cups Dry White Wine (may Substitute Low-sodium Chicken Broth)
1/2 cup Half-and-half
3 Tablespoons Heavy Cream
Low Sodium Chicken Broth, As Needed For Thinning
3/4 cups Parmesan Shavings Or Grated Parmesan
2 Tablespoons Fresh Parsley, Minced
INSTRUCTIONS
Salt and pepper ad garlic salt both sides of the chicken breasts. Spray the bottom of the pan with grapeseed oil...you can use oil or butter as well. Add sliced chicken breasts and cook on medium heat until deep golden brown on both sides and just barely done in the middle.
In the pot meant for the sauce...use one cup of sliced onions, 1/4 cup of avocado oil (or Thrive Oil), 2 tablespoons of minced garlic and cook for about 2 minutes. Add 2 cups of chopped mushrooms and the white wine and cook for another 2 minutes. Stir to avoid burning.
Then pour-in the jar of alfredo sauce. Mix all together and add half and half, salt and pepper. Continue to stir. Add 1/2 cup of Parmesan cheese and continue to mix together for another couple of minutes.
When the sauce is ready...remove it from the heat. In a large bowl add the other half cup of cheese and toss with the pasta. Then add the chicken and toss it all together. FINALLY....you can either toss all that with the sauce, or plate the meal and spoon the sauce on top of the chicken/pasts...your call! It tastes amazing!
