Sentences with phrase «add alfredo»

In one bowl, add alfredo sauce, chicken, salt pepper and garlic powder.

Add the alfredo sauce to the remaining vegetables and cook for 1 minute, stirring well.

Follow directions 1 & 2, and then for step 3, just add your alfredo sauce.

My husband and I make a similar pasta, but make our own «pesto» to add to the pasta prior to adding the alfredo (so it stirs in better).

Not exact matches

Don't skimp on the sauce when serving this, it's not as filling as an alfredo so you don't need to cut back and it adds a bit more flavor if the pasta is dripping with sauce (plus you'll have extra sauce anyway)..

Drain the pasta and add it to the pan with the alfredo sauce.

That sounds pretty good, but I didn't want to add the extra fat, and didn't have a jar of alfredo sauce in the pantry, so I went with half and half instead.

This is now added to my love list, along with your spaghetti squash with the avocado spinach pesto, your chicken alfredo spaghetti squash, and basically everything I've tried.

Well, my foodie husband, who also loves trying new things, raved about this alfredo and insisted I save the recipe, to add to my fictitious rotation.

The only change I made was adding a little more alfredo sauce and cheese.

But instead of a traditional béchamel, one of the 5 mother sauces comprised of flour, butter, and whole milk (add cheese and you have alfredo), I decided to make my own, POP KITCHEN version of béchamel.

Add pasta, alfredo sauce (you will not need all the sauce because it is very rich) and some pasta water

We have hot chicken sandwiches (Frank's hot sauce on the chicken, LOTS of bleu cheese on toasted whatever - bread - I - have - on - hand, lettuce and tomato), chicken alfredo (I just add a bit of pressed garlic and pepper to the pan when the chicken is almost done, throw in some cream, let it simmer and reduce, then add a bunch of finely grated parm, asiago, pecorino romano, or whatever I have), and then an absolute favorite: lemon pepper chicken on Greek Salad.

The buffalo alfredo sauce is so good on its own, you could definitely do it without the chicken, and simply add extra vegetables.

Shannon, I bet you could leave out the alfredo, and add a bit more of the ricotta or mozzarella cheese instead.

I think this recipe was worth the wait though, it's an awesome cauliflower alfredo with added peas and mushrooms for texture and flavour.

I love this pasta and find that it not only holds up well against a heavy sauce, but you can also use it for pasta salads or even add it to a skillet and toss it with fresh veggies and a vegan alfredo sauce.

Chop the remaining sage and add to the alfredo.

Combine the chicken, vegetables, pasta, and alfredo sauce in the pot used to cook the pasta and toss over low heat until evenly combined, adding reserved pasta water as / if needed to reach desired consistancy.

In a medium bowl combine the shredded chicken and ricotta cheese, add 1/2 cup of the buffalo alfredo sauce.

Stirring constantly, add the Parmesan and Mozzarella cheeses and allow to cook until the alfredo sauce is creamy, thick and smooth, about 3 - 5 more minutes.

I got a variation on that recipe from Ellen at the Scribbler Unfocused where she added a bit of alfredo sauce for a creamier texture — delish, and it freezes so well.