SPICY ALFREDO
Spicy Alfredo, easy homemade Fettuccine Alfredo with a quick spicy Alfredo sauce from scratch.
Provided by Lisa Huff
Categories Dinner
Time 45m
Number Of Ingredients 6
Steps:
- Bring a large pot of water to boil and cook pasta according to box directions for al dente.
- Meanwhile, place a large pot over medium heat. Melt butter, then stir in minced garlic cloves. Cook about 1 minute or until garlic is soft and fragrant, stirring constantly.
- Slowly add the heavy cream to the saucepan, whisk until cream comes to a boil. Reduce heat and simmer about 3-5 minutes or until it starts to thicken.
- Stir in Parmesan cheese and cayenne until smooth and thick. Stir in drained cooked pasta.
Nutrition Facts : Calories 639 kcal, Carbohydrate 44 g, Protein 24 g, Fat 41 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 177 mg, Sodium 609 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
ZESTY ALFREDO PASTA HEAVEN
This is the BEST semi-homemade sauce I've ever made!! It has so much flavor and blends together so nicely! This could easily be made into a wonderful vegetarian pasta dish by omitting chicken and adding more veggies of your choice. This cheesy but light dish will quickly become your favorite too!
Provided by Teresa Jacobson @foundmyzen
Categories Chicken
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Lightly coat a 13x9 baking dish with nonstick spray.
- Prepare pasta to al dente per package directions; drain. Meanwhile,in a skillet, brown chicken in a olive oil; dice and set aside.
- In a skillet, saute mushrooms in olive oil.
- In bowl, combine alfredo sauce, chipotle gouda, parmesan, canned tomatoes, yogurt, milk, water and dried parsley; blend well.
- Combine all ingredients and pour into prepared dish. Sprinkle with bread crumbs. Bake in preheated oven for about 30 minutes until bubbly. Serve.
- Cal per serving: 349 Total fat: 12.6g Sat fat: 6.7g Cholesterol: 96g Sodium: 861g Total carbs: 32.9 Dietary fiber: 1.7g Sugars: 4.3g Protein: 24.8g
SPICY SHRIMP FETTUCCINE ALFREDO
I make this spicy shrimp pasta a lot because it's a something my family never seems to get tired of. The sauce is so fast to make I can get it done while the fettuccine is cooking. In the past, I have added red peppers and spinach, but who's to say you could not add mushrooms or more or less spice. -Stephanie Beluk, Sharpsburg, Georgia
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook fettuccine according to package directions. Meanwhile, saute garlic and serrano pepper in butter and oil in a large skillet. Add shrimp and seasonings; cook and stir until shrimp turn pink, 4-6 minutes., Stir in Alfredo sauce and broth; heat through. Drain fettuccine. Serve with shrimp mixture.
Nutrition Facts : Calories 427 calories, Fat 14g fat (7g saturated fat), Cholesterol 165mg cholesterol, Sodium 491mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 3g fiber), Protein 29g protein.
ZESTY CHICKEN ALFREDO
I almost feel guilt making a recipe using purchased Alfredo sauce, since the real thing is so easy to make, but this is a lot healthier.
Provided by Toby Jermain
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rub chicken breasts with lemon oil, if using.
- Sprinkle both sides with lemon zest, pepper, and granulated garlic, and set aside for 15-minutes for flavor to develop.
- Start to heat salted water to cook the pasta, but don't cook it until you start to make the sauce.
- Spray a large, nonstick skillet with nonstick spray, add olive oil, and place over medium heat.
- When hot, add chicken, and cook until done, but still springy to the touch, and lightly browned on both sides, about 5 minutes per side.
- Remove chicken from skillet and keep warm.
- If using fresh mushrooms, add to pan, increase heat to high, and cook for about 5 minutes.
- Remove mushrooms from pan using a slotted spatula, leaving juice behind.
- If not using fresh mushrooms, drain all excess oil from pan, leaving browned bits in pan.
- Reduce heat to medium if necessary.
- Add pasta to boiling water.
- Add lemon juice to skillet, and deglaze the pan, scraping up all browned bits from cooking chicken.
- Add mustard and Alfredo sauce, and stir until combined.
- Simmer until heated through.
- Stir in chicken and mushrooms, cover, and reduce heat to medium-low until pasta is done.
- Serve sauce over pasta and chicken.
- Sprinkle with parsley if desired.
- Serves 4.
- Note!!!! Ingredient should be LEMON OIL, not extract. Recipezaar recipe software changed it to extract and will not let me make the correction. Sorry about that!
Nutrition Facts : Calories 562.2, Fat 4.7, SaturatedFat 0.9, Cholesterol 68.4, Sodium 130.1, Carbohydrate 83.8, Fiber 4.9, Sugar 4.2, Protein 44.8
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