Monday, January 28, 2019

Recipe - Easy Chicken Alfredo

I love cooking  and one of my families favorites dishes is Chicken Alfredo that my Italian mom used to make.  It is simple to make and will please even your pickiest eaters.


Easy Chicken Alfredo


2lbs chicken tenderloins (or breast cut into tenders)
1/2 cup flour
2 cloves crushed garlic
2 cups heavy cream
2 C shredded parmesan cheese
1 cup grape tomatoes halved
1 1/2 cups baby spinach
1 cup sliced baby portabella mushrooms
1 stick butter
1/2 c olive oil
salt and pepper to taste


Season flour with salt and pepper and coat the tenderloins.  Heat butter and oil in a skillet. Add the chicken and brown on both sides. Remove chicken and set aside. Saute garlic and mushrooms (add more butter if needed) until tender. Pour heavy cream into skillet, then slowly add parmesan using a whisk to blend. Add the chicken back to the skillet and simmer on med to med/low until chicken is done. Be sure to stir often to keep sauce from sticking to the pan. Add baby spinach and tomatoes. Simmer until tomatoes and spinach are heated through (about 5 minutes). Serve over cooked pasta and garnish with shredded parmesan.

If you would like a lighter version, substitute 1 cup of heavy cream with 1 cup of chicken stock and omit using flour. The cheese will help thicken the sauce as it simmers.

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