Tag Archive: Alfredo


sam_2905

1 package wild garlic noodles – love these!

1 jar alfredo sauce

4 c. leftover cooked chicken

3 c. broccoli florets

1 green pepper, chopped

8 oz. sliced mushrooms

1 c. shredded colby jack cheese

sam_2900

Saute broccoli, mushrooms, and green pepper until softened, but not mushy.  Add in chicken.

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Meanwhile, cook garlic noodles.

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Combine noodles, chicken and veggies, and alfredo sauce.  Pour into 13 x 9 baking dish sprayed with coconut oil.

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Sprinkle with cheese.  Bake at 350F for 25-30 minutes until golden.

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Boo Hoo

This is how I feel about not getting a picture of tonight’s dinner because it was such a success and I still wanted to share the recipe.  The sweetie in the picture is my youngest grandson who has just been told by his mom that he can’t put the bathroom rug in his mouth!  Calling it a fusion dish is a stretch.  The only non traditional ingredient is the pad thai noodles.

2 packs Kame pad thai rice noodles – the soft wide kind

2-3 cups shredded leftover chicken

1 jar Fresh Market alfredo sauce

1 large sweet onion, sliced thinly

Salt

2 Tbsp. olive oil

2 Tbsp. butter

2 Tbsp. pesto sauce

2 Tbsp. parmesan cheese

2 Tbsp. tuscan seasoning – with red pepper flakes if you like a little heat!

When I put chicken alfredo on the menu plan for tonight, I originally planned to use some spaghetti my cousin had given me recently.  (She’s dieting and avoiding pasta).  When I looked more closely, though, the pasta was ginger, citrus!  Not exactly what I would want in alfredo.  The only other noodles I had on hand were the pad thai rice noodles.

The pad thai rice noodles are best cooked in oil in a skillet.

Cook onions in olive oil with a little salt and some of the tuscan seasoning until they were softened and translucent.  Add butter and pesto, and continue to cook until nicely browned.  Add in chicken and noodles, stirring until well blended.  Pour alfredo sauce over it all and heat through.

Before serving, sprinkle with remaining tuscan seasoning and parmesan.

My son, Austin, said this was the best alfredo ever!  Easy add ins:  peppers, mushrooms, spinach.  YUM!

 

 

SAM_2602

4 c. leftover pulled pork

2 packs Buotoni fettuccine

1 bag frozen broccoli florets

1 jar alfredo sauce

Cook fettuccine according to package directions

Heat leftover pork in skillet.

Microwave broccoli and toss with pork.

Stir in sauce and toss with noodles.

I felt lazy tonight and was glad to have all the ingredients on hand to throw this together.  Nice and yummy and easy to make.

 

 

SAM_2284

These directions are for one 13 x 9 dish.

2 lb. cooked deveined shrimp, tails removed, cut into small pieces

1 jar alfredo sauce

1 c. shredded cheddar

1 c. shredded pepper jack

1 lb. cooked macaroni

Combine shrimp, macaroni and sauce.  Pour into prepared 13 x 9 pan.  Sprinkle with cheese.

Bake at 350 for 30 minutes.

I bought cooked shrimp and had it in the freezer when it was on sale for $5.00 per lb.  I bought the macaroni, cheese, and sauce all on bogo sales, so they were $.80, $2.50, and $.99 respectively.  This whole meal was $9.29!!  The second dish was made with chicken and jalapeno sausage in place of the shrimp, for the non seafood eaters in the household.

Mac and cheese is one of those meals you can go to when you feel uninspired and need to throw something together that is made with things on hand.

You can, of course, make it more special by adding in peas, mushrooms, spinach, squash, etc. or do a vegetarian version using veggies and Boca crumbles or tofu.

Also, some people like to sprinkle panko on top and dot it with butter for a nice crusty top.

SAM_2234

3 packages Villa Ravioli cheese tortellini (12 oz. each)

2 jars alfredo sauce

1 lb. chorizo

1/2 sweet onion

shredded pepper jack cheese

  1.  Brown chorizo and chopped onion in a skillet.
  2. Meanwhile, cook tortellini according to package direction.
  3. Drain meat and mix in alfredo sauce.
  4. Combine with cooked, drained tortellini and pour into a 13 x 9 baking dish.
  5. Sprinkle with shredded cheese and bake at 425 for 15 or 20 minutes until cheese melts.

If you make it ahead and refrigerate or freeze it, I would lower the temperature, cook longer, cover with foil for a while and put the shredded cheese on top at the very end.  I did mine this way because I was in a hurry.  From start to finish, this took less than 45 minutes.

This was a hit.  So many variations and add-ins would make for a great dinner – Any type of ravioli or tortellini, any type of sauce, any type of meat, any type of cheese!  Add in zucchini or yellow squash, peppers, beans – you get the idea!!!

SAM_1686

4 c. chopped cooked (simple make ahead) boneless skinless chicken breast

2 jars light alfredo sauce

1/4 c. sherry (to rinse out the jars!)

1 lb. fresh mushrooms, sliced and sauteed in butter

2 lb. pasta cooked according to directions (I used gluten free spaghetti and broke it into thirds before cooking)

2 c. shredded Italian cheese

Mix all ingredients except shredded cheese.

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Spread into a deep 13×9 baking dish.

Sprinkle with cheese.

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Bake 350 F for 40 minutes or until golden.

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