ALFREDO SAUCE ON SALE RECIPES

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CAJUN CHICKEN ALFREDO RECIPE | GUY FIERI | FOOD NETWORK



Cajun Chicken Alfredo Recipe | Guy Fieri | Food Network image

Provided by Guy Fieri

Categories     main-dish

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 12

4 (5-ounce) boneless, skinless chicken breasts
1 cup blackening spice (recommended: Paul Prudhomme's Chicken)
2 tablespoons extra-virgin olive oil
3 tablespoons minced garlic
1 cup roughly chopped marinated sun-dried tomatoes
1/4 cup white wine
3 cups heavy cream
3/4 cup grated Parmesan
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 pound cooked fettuccine
1/2 cup sliced scallions

Steps:

  • Preheat the oven to 350 degrees F.
  • Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
  • In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
  • When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
  • Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.

FETTUCCINE ALFREDO - WILLIAMS SONOMA



Fettuccine Alfredo - Williams Sonoma image

<p>The success of this Roman dish depends on first-rate ingredients. If you can find an unsalted European-style butter, such as Plugra (widely available at gourmet groceries), use it here. It has a richer flavor and a lower water content than everyday brands. For the best taste, seek out heavy cream that is not ultrapasteurized. When you buy a chunk of Parmigiano-Reggiano, ask the clerk to cut a wedge fresh from the wheel to make sure it is not too dried out.<br> <br> In Italy, this luxurious dish is served in small portions as a first course. Try it before a simple main dish of poached or baked fish or grilled meat. </p>

Provided by WILLIAMS-SONOMA.COM

Total Time 55 minutes

Prep Time 35 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 6

1 1/2 cups heavy cream
5 Tbs. unsalted butter
1 cup grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste
Freshly grated nutmeg, to taste
1 lb. <a href="http://www.williams-sonoma.com/recipe/fresh-pasta.html"><b><u>homemade tagliatelle</u></b></a> or purchased fresh fettuccine

Steps:

  • In a large saucepan over high heat, bring the cream and butter to a boil. Reduce the heat to low and simmer for about 1 minute. Add 6 Tbs. of the cheese and whisk until smooth, about 1 minute more. Remove from the heat and season with salt and pepper and a generous pinch of nutmeg. (Be judicious with the salt. Parmigiano-Reggiano is salty, so too much added salt will throw this creamy, sweet sauce out of balance.)
  • Meanwhile, bring a large pot of water to a boil over high heat. Generously salt the boiling water, add the pasta and cook until al dente (tender but firm to the bite), 1 to 3 minutes, depending on the freshness of the pasta. Drain the pasta well.
  • Put the pasta in a warmed large, shallow bowl. Pour on the sauce, sprinkle with 6 Tbs. of the cheese and toss well. Serve immediately. Pass the remaining cheese at the table. Serves 4 as a main course, 6 as a first course.

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