Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What is the recipe for Chicken Alfredo?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the recipe for Chicken Alfredo?),it will help you,my kids.
Answers:
here are a few recipes for chicken Alfredo, just pick one that you have all the ingredents for...happy cooking
http://www.recipezaar.com/r/q=chicken+alfredo
Other Answers:
Very simple! Make your favorite recipe for alfrado sauce and add cooked chicken(do not play around with raw chicken). Boil it, broil it, bake it, what ever you prefer! Cut the chicken any way you would like(dice, slice, cubed,etc). You can even add a blanched veggie such as broccoli if you like. Most commonly it is served over pasta. Precook your pasta aldante. You can either pour the sauce with the chicken in it over the cooked pasta, or, add the cooked pasta directly to the sauce mixture(make sure you have a large pot!) Serve immediately. Alfrado sauce thickens very quickly upon cooling. BON APPITITE!
Source(s):
My own culinary knowledge.
Wish I could tell you. But if you go to google type in foodnetwork.com then type in chicken you'll find hundreds of recipes for chicken and somewhere in there is chicken alfredo.
Chicken Alfredo with Mushrooms and Asparagus
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Inactive Prep Time: 1 minute
Cook Time: 33 minutes
Yield: 4 servings
2 tablespoons extra-virgin olive oil
1 (8-ounce) package sliced fresh white mushrooms
1 cup fresh or frozen chopped onion (about 1 medium-large yellow onion)
1 small garlic clove, minced
1/2 teaspoon dried marjoram, crumbled
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon freshly ground black pepper
1 (10-ounce) package carved, fully cooked chicken breast
1 (10-ounce) package prepared alfredo sauce (from the refrigerator counter; use light or reduced-fat, if you like)
1/4 cup dry Marsala, Sherry, or white wine
1 (9-ounce) package frozen asparagus cuts (do not thaw but do separate into individual pieces)
3 cups Al Dente Make-Ahead Rice, reheated, recipe follows
Heat oil in large, heavy skillet over moderate heat 2 minutes. Add mushrooms, onion, garlic, marjoram, thyme, and pepper and cook, stirring often, until the juice released from the mushrooms evaporates, about 5 minutes.
Add chicken, alfredo sauce, and wine; adjust heat so mixture bubbles gently, then cook, stirring frequently and breaking up chicken, until steaming, about 3 minutes.
Add asparagus, distributing evenly over surface of mixture, cover and cook just until crisp-tender, 2 to 3 minutes; no longer or asparagus will become mushy.
Make a bed of rice on heated deep platter, spoon chicken mixture on top, and serve.
Al Dente Make-Ahead Rice:
2 quarts water
4 cups uncooked converted white rice (no substitute)
Bring water to rapid boil in large (at least 4 1/2-quart), heavy saucepan over high heat.
Add rice, stir well, and then return to rapid boil. Adjust heat so water stays at gentle but steady ripple and cook uncovered until all water is absorbed, about 20 minutes. Do not stir.
Fluff rice gently with fork and cool 1 hour. Do not cover.
Fluff rice gently again, then spoon lightly, do not pack, into plastic storage containers, snap on lids, label, and date. Set in refrigerator or freezer.
To reheat refrigerated or frozen rice, pile rice in large fine sieve, fork lightly apart and balance sieve in top of large, heavy saucepan over 2-inches boiling water. Cover loosely with lid or foil and steam until just heated through, 3 to 5 minutes, but times will vary according to amount of rice being reheated and whether it's refrigerated or frozen. Fluff with fork and serve.
Yield: 16 cups
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What is the recipe for Chicken Alfredo?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the recipe for Chicken Alfredo?),it will help you,my kids.
Answers:
here are a few recipes for chicken Alfredo, just pick one that you have all the ingredents for...happy cooking
http://www.recipezaar.com/r/q=chicken+alfredo
Other Answers:
Very simple! Make your favorite recipe for alfrado sauce and add cooked chicken(do not play around with raw chicken). Boil it, broil it, bake it, what ever you prefer! Cut the chicken any way you would like(dice, slice, cubed,etc). You can even add a blanched veggie such as broccoli if you like. Most commonly it is served over pasta. Precook your pasta aldante. You can either pour the sauce with the chicken in it over the cooked pasta, or, add the cooked pasta directly to the sauce mixture(make sure you have a large pot!) Serve immediately. Alfrado sauce thickens very quickly upon cooling. BON APPITITE!
Source(s):
My own culinary knowledge.
Wish I could tell you. But if you go to google type in foodnetwork.com then type in chicken you'll find hundreds of recipes for chicken and somewhere in there is chicken alfredo.
Chicken Alfredo with Mushrooms and Asparagus
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Inactive Prep Time: 1 minute
Cook Time: 33 minutes
Yield: 4 servings
2 tablespoons extra-virgin olive oil
1 (8-ounce) package sliced fresh white mushrooms
1 cup fresh or frozen chopped onion (about 1 medium-large yellow onion)
1 small garlic clove, minced
1/2 teaspoon dried marjoram, crumbled
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon freshly ground black pepper
1 (10-ounce) package carved, fully cooked chicken breast
1 (10-ounce) package prepared alfredo sauce (from the refrigerator counter; use light or reduced-fat, if you like)
1/4 cup dry Marsala, Sherry, or white wine
1 (9-ounce) package frozen asparagus cuts (do not thaw but do separate into individual pieces)
3 cups Al Dente Make-Ahead Rice, reheated, recipe follows
Heat oil in large, heavy skillet over moderate heat 2 minutes. Add mushrooms, onion, garlic, marjoram, thyme, and pepper and cook, stirring often, until the juice released from the mushrooms evaporates, about 5 minutes.
Add chicken, alfredo sauce, and wine; adjust heat so mixture bubbles gently, then cook, stirring frequently and breaking up chicken, until steaming, about 3 minutes.
Add asparagus, distributing evenly over surface of mixture, cover and cook just until crisp-tender, 2 to 3 minutes; no longer or asparagus will become mushy.
Make a bed of rice on heated deep platter, spoon chicken mixture on top, and serve.
Al Dente Make-Ahead Rice:
2 quarts water
4 cups uncooked converted white rice (no substitute)
Bring water to rapid boil in large (at least 4 1/2-quart), heavy saucepan over high heat.
Add rice, stir well, and then return to rapid boil. Adjust heat so water stays at gentle but steady ripple and cook uncovered until all water is absorbed, about 20 minutes. Do not stir.
Fluff rice gently with fork and cool 1 hour. Do not cover.
Fluff rice gently again, then spoon lightly, do not pack, into plastic storage containers, snap on lids, label, and date. Set in refrigerator or freezer.
To reheat refrigerated or frozen rice, pile rice in large fine sieve, fork lightly apart and balance sieve in top of large, heavy saucepan over 2-inches boiling water. Cover loosely with lid or foil and steam until just heated through, 3 to 5 minutes, but times will vary according to amount of rice being reheated and whether it's refrigerated or frozen. Fluff with fork and serve.
Yield: 16 cups
correctness,It's Non-profit and only for informational purposes.
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