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.
Not exact matches
Here's a topping idea that won me 1st place in a local pizza contest: a little
bit of purchased
alfredo sauce, sliced mushrooms sauteed with fresh thyme, caramelized sliced onions, spinach sauteed with garlic and top off with some crispy cooked, crumbled bacon (cook the mushrooms in some
of the bacon fat)....
I remember sitting there watching him pound bread stick after bread stick, as he dipped each
bite into a bowl
of warm
alfredo sauce.
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.
... and an angel hair zucchini carbonara
of sorts, with
alfredo sauce, sundried tomatoes, broccoli, and more coconut «bacon»
bits, for their main.