Blue Cheese Ricotta Alfredo Recipes

RICOTTA FETTUCCINE ALFREDO WITH BROCCOLI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
• Melt the butter in a saucepan over medium heat. Add flour and cook for 1 minute, stirring constantly. Gradually add milk, stirring with a whisk until blended. Cook 15 minutes or until thick, stirring constantly. Stir in ricotta cheese, Parmesan cheese, salt, and pepper. Cook 5 minutes or until cheese melts. Stir in steamed broccoli and cooked pasta. Sprinkle with parsley.

BLEU CHEESE ALFREDO

Steps:

• Melt the butter over medium low heat.
• As butter is melting add crumbled bleu cheese, stirring constantly.
• Once cheese is melted slowly stir in cream.
• After ingredients are warm & fully combined, remove from heat and add to pasta.

BLUE CHEESE ALFREDO CHICKEN

Steps:

• Sprinkle thighs with seasoning salt (the chicken's-not yours) and saute in 2 tbs butter or margarine over medium-high heat until cooked through and nicely browned. Remove from pan and keep warm.
• Lower heat to medium-low and add 2 tbs butter and allow to melt. Pour in heavy cream. When heated through, add romano cheese, sour cream and blue cheese dressing.
• Whisk all sauce ingredients together and allow to simmer for 2-3 minutes.
• Place chicken back into sauce and simmer for 2-3 minutes. Serve immediately -- awesome over mashed potatoes.

BLUE CHEESE CHICKEN ALFREDO.

Steps:

• Heat a large pot to medium on the stove.
• Place 1 T. of the butter in the pan; add the garlic, onion and mushrooms. Cook until the vegetables begin to soften, about seven minutes; stirring as needed.
• Add the cheeses and turn heat to low. Stir in the rest of the butter, heavy cream, chicken and nutmeg. Simmer for about five more minutes or until all ingredients are hot and the sauce is slightly thickened. Add salt and pepper to taste and serve over the pasta. Enjoy!

ARTICHOKE BLUE CHEESE FETTUCCINE

Steps:

• Cook fettuccine according to package directions., Meanwhile, place a lightly oiled large nonstick skillet over medium-high heat. Add mushrooms and artichoke hearts; cook and stir until mushrooms are tender. Stir in Alfredo sauce; bring to a boil over medium heat. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally., Drain fettuccine, reserving 1/3 cup pasta water. Add fettuccine to artichoke mixture; toss to combine, adding reserved pasta water if desired. Sprinkle with blue cheese.

BLUE CHEESE RICOTTA ALFREDO

Steps:

• Melt butter in a small saucepan over low heat and stir in flour.
• Slowly whisk in milk, a few tablespoons at a time.
• Stir in blue cheese until melted and heated throughout. Take off the heat and stir in ricotta.
• Add spices to taste and serve over pasta or meat with the green onions as a garnish.