killet over medium heat combine chicken, 2 tablespoons butter, 2 cloves
rocessor, puree' cottage cheese and chicken broth until no curds remain
ver medium heat.
Add chicken, scallions, garlic and cook stirring
re boiling season your diced chicken breast with the garlic powder
cook chicken and slice into bite size strips. cook and drain noodles, toss in mushrooms, chicken and olive oil, place in large casserole dish. pour half and half into large sauce pan and whisk in garlic powder, seasoned salt and black pepper and bring to light boil being careful not to let it foam over, slowly add parmesan cheese while stirring and let simmer 1 to 2 minutes. pour sauce over noodles and toss together, sprinkle fried onions over top, cover and bake at 300 degrees for 10 to 15 minutes. serve with salad and garlic bread.
Place broccoli, carrots, onion, bell pepper and garlic in saucepan. Add broth; bring to a boil. Cover; reduce heat and simmer 5 minutes or until veggies are crisp-tender.
Add chicken and Alfredo sauce to broth; simmer 5 minutes or until heated through. Remove from heat; stir in basil.
Ladle into bowls and sprinkle with Parmesan cheese, if desired.
way any excess fat from chicken, cube, and completely cook.
In a large pot cook fettuccini or linguini pasta in boiling salted water until al dente. Drain well.
Meanwhile, in a large saucepan over medium-low heat add cubed cooked chicken, mushrooms, Alfredo sauce, frozen vegetables, and milk. Cook until heated through.
Serve warm Alfredo sauce over cooked fettuccini or linguini noodles.
he pan.
Add cooked chicken and Alfredo sauce.
Stir until
Prepare fettuccini according to directions.
Add frozen vegetables for last 4 minutes of cooking time.
Drain.
In a skillet over medium heat, melt oleo, add chicken and cook until browned.
Add soup, milk, cheese, pepper and fettuccini mixture and cook through, stirring often.
Serves 4.
around 10 minutes). Add the chicken stock and continue to cook
Lightly season the chicken with salt, pepper and garlic
Cook fettuccini, drain and cover to keep warm. Melt butter in large skillet over low heat. Stir in flour, pepper, and nutmeg. Gradually stir in Half-and-Half. Cook over low heat for 5 minutes or until mixture thickens slightly, stirring frequently. Remove from heat and add drained fettuccini, Parmesan cheese and chopped parsley. Blend Well. Yields 8 servings.
Cook fettuccini according to package directions.
Drain well and place on a warm serving dish large enough for tossing.
Add butter, whipping cream, cheese and parsley; toss until fettuccini is well coated.
Microwave packages according to directions. Saute the Prosciutto and mushrooms in 2 teaspoons hot oil in large nonstick skillet over medium-high heat 3 to 5 minutes or until mushrooms are tender. Add white wine, stirring to loosen particles from bottom of skillet. Add the asparagus, trimmed and cut in 2-inch pieces, and the green peas. Cook, stirring often, 3 minutes or until vegetables are tender. Stir in hot alfredo and Parmesan cheese. Makes 4 to 6 servings.
Cook fettuccini according to package directions.
Drain well and place in a warm serving dish large enough for tossing.
Add margarine, cream and Parmesan and parsley and toss until fettuccini is well coated.
Salt and pepper to taste.
Serves 6.
In large pan combine cream cheese, parmesan cheese, margarine and milk.
Stir over low heat until smooth.
Add pasta and toss lightly.
You can add broccoli, chicken and/or shrimp.
small bowl; whisk in chicken broth until smooth. Pour into
Cook fettucini, drain and set aside.
Over medium heat, cook broccoli about 5 minutes and drain.
Melt butter and stir in flour until smooth. Gradually whisk in milk.
Bring to a boil; cook and stir 2 minutes until thickened.
Remove from heat.
Stir in parmesan and broccoli.
Serve over fettuccini.
Melt butter in 2-quart saucepan over low heat.
Cream together remaining ingredients and heat until hot.
(Do not let sauce come to a boil, cheese will separate.)
Serve over cooked fettuccini.