Saturday, June 28, 2014

Chicken Alfredo ~by Lydia

This has to be one of our all-time favorite dishes.  It's definitely not a recipe designed for the low-fat dieters. Although, it is my humble opinion that low fat diets are not healthy for the hard-working young farmer anyway.  That is my excuse for whipping up this recipe every so-often, though it is (argumentatively) a poor one! :0)

 Although this makes enough for the two of us plus enough leftover to make a couple more meals, I would suggest you double the recipe for a bigger family. :0)

8 oz Pasta (Fettuccine is most popular.)
4 C Cooked chicken pieces (Use leftover bbqed chicken, boiled chicken, whatever your preference!)
8oz Cream cheese
6 TB Butter
1 Carton mushrooms (optional)
1/2 C Milk
1 C. Sour cream
1 TB Garlic powder
1TB Onion powder
2 tsp Ranch dressing mix (optional)
1TB Oregano
2tsp Basil
1/3 c. Parmesan cheese (optional)
Salt and pepper to taste
2tsp cornstarch dissolved in 2tsp water (optional)


  1. 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.
  2. While pasta is cooking, melt cream cheese and butter in a skillet over low heat. Stir until smooth. Stir in milk, sour cream, seasonings, and cheese.  Simmer for 3 minutes, or until thickened, stirring constantly.  Add cornstarch to thicken, if you like it nice and thick like we do :-)
  3. Mix in chicken (and add some sun-dried tomatoes, if you like those!)

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