Oct 22, 2009 9:34 am US/Central
Michelle's Chicken Alfredo
(WCCO)
5 tablespoons flour
5 tablespoons butter
1 1/2 teaspoons chicken bouillon base
1/4 teaspoon white pepper
2 cups milk -- (can use skim)
1 1/2 cups canned chicken broth
8 ounces sour cream -- (can use light)
1/3 cup freshly grated Parmesan cheese
2 TBSP olive or canola oil, divided
8 ounces white or cremini mushrooms, sliced
salt and pepper to taste
5 cloves garlic -- crushed
1 small sweet onion -- chopped
20 ounce package boneless, skinless chicken breasts, cut into thin strips
16-ounce package California Blend Vegetables, lightly steamed (or your favorite fresh veggies, lightly steamed or sautéed)
1 1-pound package fettuccine, cooked according to package directions
In a large saucepan, combine the flour and butter and cook over medium heat until golden, about 3 minutes. Add the bouillon base, white pepper, milk, chicken broth, sour cream and Parmesan. Heat to boiling, stirring continuously until thickened. Keep warm over low heat.
Heat 1 TBSP of the oil in a large skillet, over medium high heat. Add the mushrooms; sprinkle lightly with salt and pepper and sauté until lightly browned and tender, about 6 minutes. Remove to a bowl. Heat remaining oil in the same skillet; add the garlic, onion and chicken; sprinkle lightly with salt and pepper and sauté until chicken is cooked through and onion is tender. Stir chicken mixture, mushrooms and vegetables into the sauce.
Heat thoroughly on the stove top and serve over prepared noodles, or combine noodles and Alfredo sauce mixture in a casserole dish; sprinkle top with additional freshly grated Parmesan cheese and bake at 350 for 15-20 minutes...until bubbling. A Family Favorite! Great reheated too! Serves 8.
Serve with garlic bread or bread sticks and a salad if desired.
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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