GOOD SEASONING FOR CHICKEN ALFREDO RECIPES
FETTUCCINE ALFREDO RECIPE | BBC GOOD FOOD
Hankering for a comforting bowl of pasta in creamy sauce? This sumptuous Italian dish is for you. It takes just 25 minutes so it's an easy midweek meal
Provided by Orlando Murrin
Categories Dinner, Lunch, Main course, Supper
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 3
Number Of Ingredients 7
Steps:
- In a medium saucepan, stir the clotted cream, butter and cornflour over a low-ish heat and bring to a low simmer. Turn off the heat and keep warm.
- Meanwhile, put the cheese and nutmeg in a small bowl and add a good grinding of black pepper, then stir everything together (don’t add any salt at this stage).
- Put the pasta in another pan with 2 tsp salt, pour over some boiling water and cook following pack instructions (usually 3-4 mins). When cooked, scoop some of the cooking water into a heatproof jug or mug and drain the pasta, but not too thoroughly.
- Add the pasta to the pan with the clotted cream mixture, then sprinkle over the cheese and gently fold everything together over a low heat using a rubber spatula. When combined, splash in 3 tbsp of the cooking water. At first, the pasta will look wet and sloppy: keep stirring until the water is absorbed and the sauce is glossy. Check the seasoning before transferring to heated bowls. Sprinkle over some chives or parsley, then serve immediately.
Nutrition Facts : Calories 898 calories, FatContent 67 grams fat, SaturatedFatContent 41 grams saturated fat, CarbohydrateContent 49 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 3 grams fiber, ProteinContent 23 grams protein, SodiumContent 0.8 milligram of sodium
CHICKEN FETTUCCINI ALFREDO – INSTANT POT RECIPES
Provided by Chop Secrets
Prep Time 5 minutes
Cook Time 35 minutes
Yield 6 servings
Number Of Ingredients 13
Steps:
- Add olive oil to the Instant Pot. Using the display panel select the SAUTÉ function. Season the chicken with salt and pepper.
- When oil gets hot, brown the chicken on both sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
- Add butter to the Instant Pot. When butter is melted, add garlic and cook for 1 minute or until it just begins to brown.
- Mix in cream, broth, salt and nutmeg and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add (broken in half) noodles, ensuring all noodles are submerged. Nestle chicken breasts in sauce in an even layer, turning once to coat.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Turn the pot off by selecting CANCEL. Carefully remove the chicken to a cutting board and slice into bite-sized pieces.
- Return chicken to the pot, stir in parmesan cheese and serve immediately, garnished with basil.
More about "good seasoning for chicken alfredo recipes"
TOP SECRET RECIPES | WENDY'S HOT CHILI SEASONING
The little red packets of viscous hot sauce at the fast food giant have a cult following of rabid fans who will do whatever it takes to get their hands on large quantities. One such fan of the sauce commented online, "Are there any Wendy's employees or managers out there who will mail me an entire case of Hot Chili Seasoning? I swear this is not a joke. I love the stuff. I tip extra cash to Wendy's workers to get big handfuls of the stuff." Well, there's really no need to tip any Wendy's employees, because now you can clone as much of the spicy sauce as you want in your own kitchen with this Top Secret Recipe.
The ingredients listed on the real Hot Chili Seasoning are water, corn syrup, salt, distilled vinegar, natural flavors, xanthan gum, and extractives of paprika. We'll use many of those same ingredients for our clone, but we'll substitute gelatin for the xanthan gum (a thickener) to get the slightly gooey consistency right. For the natural flavor and color we'll use cayenne pepper, cumin, paprika, and garlic powder, then filter the particles out with a fine wire-mesh strainer after they've contributed what the sauce needs.
This recipe makes 5 ounces of sauce— just the right amount to fit nicely into a used hot sauce bottle—and costs just pennies to make.
From topsecretrecipes.com
Reviews 4.2
Total Time 40 minutes0S
Calories 359 calories per serving
From topsecretrecipes.com
Reviews 4.2
Total Time 40 minutes0S
Calories 359 calories per serving
See details
CHICKEN FAJITAS – INSTANT POT RECIPES
Fajitas are so easy when you start with frozen chicken tenders! You may
need to cut the tenders into smaller bits before serving them, depending on
how stuffed you like the tortillas. We prefer them filled to the brim with
whole tenders in the mix. You may want to take more, um, delicate bites.
The best way to cut them to bits is to use kitchen shears after cooking.
The pickling brine from the jalapeño rings adds salt and a little sour
kick to the dish. The amount you use is not crucial (there’s already enough
liquid in the pot). Just stick a tablespoon into the jar and pull out some of
the rings with their brine. A little more or less won’t change the overall
character of the dish.
Unfortunately, because of the way the timing works in this recipe, you
can’t use fresh bell pepper strips. They get too soggy with the longer
cooking time that the chicken tenders require.
From recipes.instantpot.com
Reviews 5
Cuisine Modern
From recipes.instantpot.com
Reviews 5
Cuisine Modern
- As the sauce comes to a simmer, use a slotted spoon to transfer the chicken tenders and the vegetables to a serving platter. Boil the sauce, stirring often, until reduced to a glaze, about 10 minutes. Turn off the SAUTÉ function and pour the sauce over the chicken and vegetables before serving.
See details
TOP SECRET RECIPES | WENDY'S HOT CHILI SEASONING
The little red packets of viscous hot sauce at the fast food giant have a cult following of rabid fans who will do whatever it takes to get their hands on large quantities. One such fan of the sauce commented online, "Are there any Wendy's employees or managers out there who will mail me an entire case of Hot Chili Seasoning? I swear this is not a joke. I love the stuff. I tip extra cash to Wendy's workers to get big handfuls of the stuff." Well, there's really no need to tip any Wendy's employees, because now you can clone as much of the spicy sauce as you want in your own kitchen with this Top Secret Recipe.
The ingredients listed on the real Hot Chili Seasoning are water, corn syrup, salt, distilled vinegar, natural flavors, xanthan gum, and extractives of paprika. We'll use many of those same ingredients for our clone, but we'll substitute gelatin for the xanthan gum (a thickener) to get the slightly gooey consistency right. For the natural flavor and color we'll use cayenne pepper, cumin, paprika, and garlic powder, then filter the particles out with a fine wire-mesh strainer after they've contributed what the sauce needs.
This recipe makes 5 ounces of sauce— just the right amount to fit nicely into a used hot sauce bottle—and costs just pennies to make.
From topsecretrecipes.com
Reviews 4.2
Total Time 40 minutes0S
Calories 359 calories per serving
From topsecretrecipes.com
Reviews 4.2
Total Time 40 minutes0S
Calories 359 calories per serving
See details
CHICKEN FAJITAS – INSTANT POT RECIPES
Fajitas are so easy when you start with frozen chicken tenders! You may
need to cut the tenders into smaller bits before serving them, depending on
how stuffed you like the tortillas. We prefer them filled to the brim with
whole tenders in the mix. You may want to take more, um, delicate bites.
The best way to cut them to bits is to use kitchen shears after cooking.
The pickling brine from the jalapeño rings adds salt and a little sour
kick to the dish. The amount you use is not crucial (there’s already enough
liquid in the pot). Just stick a tablespoon into the jar and pull out some of
the rings with their brine. A little more or less won’t change the overall
character of the dish.
Unfortunately, because of the way the timing works in this recipe, you
can’t use fresh bell pepper strips. They get too soggy with the longer
cooking time that the chicken tenders require.
From recipes.instantpot.com
Reviews 5
Cuisine Modern
From recipes.instantpot.com
Reviews 5
Cuisine Modern
- As the sauce comes to a simmer, use a slotted spoon to transfer the chicken tenders and the vegetables to a serving platter. Boil the sauce, stirring often, until reduced to a glaze, about 10 minutes. Turn off the SAUTÉ function and pour the sauce over the chicken and vegetables before serving.
See details
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