I had never made my own Alfredo sauce before a few months ago. A friend who had moved had asked me to cook for another friend of hers, whose father had just passed on. Of course I said yes & asked what she might like. At her request one of the dishes was to be a vegetarian Alfredo dish. I cooked 2 meals, plus a dessert. The first night I made chicken cacciatore over brown rice & the second night I made a spring vegetable alfredo sauce over organic corn pasta, I said yes, of course; even though I hadn’t ever made an alfredo sauce before! (I then set out searching recipes & combined a couple). I made enough (w/both dishes) to also feed my family & to make sure it tasted good before I delivered to her.
I was astounded at how much I loved & my family loved the Alfredo sauce. When I got my dishes back from the other mom, she also raved particularly about my Alfredo sauce; success!!
So, I’m sharing with you my Alfredo sauce recipe, but tonight I’ve added roasted red pepper to it, I wanted some more veggies in the dish & figured this was a great way to sneak them in on 1 of my sons (the other will quite willingly eat his veg).
Here is what you’ll need: (and I’ve even added some pics) (reminder/disclaimer – I am NOT a professional photographer) ha ha
1 package of organic brown rice pasta (or pasta of your choice)
1 package of cream cheese (you can also use neufchatel cheese, which I prefer)
1/2 cup of butter
2 teaspoons garlic powder
2 cups of organic milk (or slightly less – depends on how thick, or thin you like your sauce, I probably only used about 1 1/2 cups tonight, I was keeping it on the thicker side, since I was adding the roasted red pepper) *add it in slowly as you whisk, so you can see the density build*
6 ounces of grated parmesan cheese
1/8 teaspoon of ground black pepper
1/2-1/4 red pepper (I roasted the whole red pepper & then only used a portion & save the 2nd portion for roasted red pepper hummus)…no wasting here!
1 lb. of skinless boneless chicken breast (I used slightly more) (cut up)
1 bunch of organic baby spinach
1 large clove of garlic
Boil your pasta according to directions*
Set oven to Broil & roast pepper for approx. 4-5 min. on each side (will look burned),this will allow you to peel the skin right off!
Sauce: *Start by melting your butter (in a sauce pan, I’m sure I don’t need to tell you that, but just in case),
Add Cream Cheese & Garlic powder, stir with whisk, until smooth, add milk (a little at a time, so you can determine texture/thickness), stir in Parmesan, pepper & sliced/diced, or puree roasted red pepper (depends on your preference).
Remove from heat when sauce reaches desired consistency. Pour over & mix into your pasta (I always reserve close to 1/2 the sauce this makes for both drizzling & for possible lunch possibilities the next day) Sauce will thicken rapidly, thin with milk if cooked too long.
*While you’re starting your sauce in a separate saute pan begin heating olive oil, scallions, garlic & spinach, once spinach is wilted, toss in the sliced chicken, season with salt & pepper to taste, once chicken is cooked, sauce should also be done.
For my kids, they asked for theirs without chicken, so we put down the pasta in each bowl & then to mommy & daddy’s dishes we added the chicken & a little more sauce drizzled over top. Enjoy!!
I really hope you enjoy this dish, it was an absolute crowd pleaser her!!