This sauce was EXCELLENT. It made a huge difference using shredded cheese instead of the Kraft grated cheese in my alfredo sauce. I had about half a bag of Sargento 6 cheese Itailian cheese left, which was great. It had shredded mozzarella, smoked provolone, asiago, parmesan, romano, and fontina cheeses. I should sometime actually plan to make alfredo with fresh cheese.
The peppers and mushrooms were just thrown in because we have tons of peppers in our garden and mushrooms from the farm... but they went perfectly with the dish.
I adapted the recipe to use my last 3/4 cup of heavy cream (from the goat cheese ice cream we had last week... recipe to come!). Here is the recipe before my quantity adaptations. Oh, also I tend to cheat on garlic. I just dumped in some garlic powder instead of using a garlic clove.
Chicken, pepper, and mushroom alfredo
• 6 oz. Mushrooms
• 1 green pepper
• One large chicken breast, or two me
• 1/2 box Fettucine
• 1/4 cup unsalted butter
• 1 cup heavy cream
• 1 clove garlic, crushed
• 1 1/2 cups freshly grated Parm cheese
• 1/4 cup chopped fresh parsley
Prepare pots and pans - Prepare chicken pan by heating pan and adding oil.
Prepare veggie pan by heating pan and adding oil.
Prepare pot for pasta by boiling water.
Get out a small pot for sauce.
Chop veggies and pre-measure for sauce.
Add pasta to boiling water and multi task! Cook your chicken and veggies, and begin to melt the butter in the sauce pot. Once butter is melted, whisk in cream and simmer for 5 minutes. Add garlic. Add cheese little by little, whisking until mixed in. Stir in parsley.
When chicken and veggies are done, remove from heat and slice chicken into bite-sized pieces.
Drain pasta and return to pot, tossing with sauce. Add chicken and veggies and serve!
If you are looking for a "healthy" alfredo sauce, check out this one instead.