Easy Peasy and Cheesy

I am not sure why anyone would purchase Alfredo sauce in a jar, when it is so easy to make it from scratch.   Not only is it easy, but it is versatile too.   It is delicious over pasta and can be used for a sauce over vegetables, chicken, steak or shrimp.  

I have used this Alfredo Sauce recipe to top breaded chicken,  baked chicken thighs, chicken stuffed shells, and all kinds of vegetables. However in this recipe I combined pasta, shrimp, tomatoes and spinach for a quick dinner.

I hope you enjoy it!

Shrimp Alfredo with Tomatoes and Spinach

1 bag pre-cooked frozen shrimp, 30 count, defrosted and tails removed

1/2 cup onion, diced

1 small clove garlic, minced

2 tbsp. olive oil or butter

Pinch of red pepper flakes

1 lb. fresh spinach, washed and dried with stems removed

1 pint cherry tomatoes, cut in half

1 1/2 cups heavy whipping cream

1/2 cup Asiago cheese, grated (can use parmesan)

inch of red pepper flakes

salt and pepper to taste

1/2 lb. thin spaghetti or fettuccine

Bring small pot of water to boil. Add fair amount of salt to boiling water. Add pasta and cook until aldente.

While waiting for pasta to cook: In large sauté pan drizzle oil. Over med high heat, sauté onion and garlic. Salt and pepper to taste. Add pinch of red pepper flakes. Once onions are translucent, add spinach leaves and tomatoes. Add the whipping cream and grated cheese. Reduce to simmer and add cooked pasta. Cook approximately 10 minutes and then stir in shrimp. Continue cooking just a few minutes, until shrimp are heated through. Do not over cook, as the shrimp will get chewy. You can add more or less cream to suite your taste.

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5 Star Dinning at Home

There are a lot of steps to follow in this dish, but if you like to cook and have a little time, I guarantee you it is time well spent. This dish packs a lot of flavor and will satisfy all who are at the table for dinner.   This recipe made enough for 6-8 adults. 
 

Smothered Chicken Alfredo w/Bacon and Caramelized Onions

Ingredients

1 lb. bacon strips

4 boneless skinless chicken breast halves (6 ounces each)

1/4 teaspoon salt

1/4 teaspoon lemon-pepper seasoning

2 eggs, beat together

2 tbsp. water, added to egg

1-2 cup self rising flour

1-2 cups bread crumbs

4-8 tablespoon canola oil

2 medium onion, sliced

1/4 cup packed brown sugar

1/2 cup shredded Colby-Monterey Jack cheese

½ cup shredded sharp white cheese

2 cups whipping cream

1 cup parmesan cheese

1 tbsp., flour

Pepper

Dash nutmeg

Mashed Potatoes

Fresh Brussels Sprouts, steamed (everything will taste yummy in the Alfredo Sauce)

Directions

• Preheat oven to 450 degrees. On large cookie sheet cook bacon in single layer until crisp. Remove to paper towels; drain, set aside and reserving 2 tablespoons drippings.
• Put bacon drippings into sauté pan along with sliced onions, sauté onion until it has softened and becomes translucent.  Add brown sugar, continue cooking on low heat until onion is tender and golden brown and almost becomes sticky.  Set aside
• Lay each breast halve onto cutting sheet.  Cover the chicken halve with your left hand and using your right hand cut the breast into two thinner pieces (or pound each half down with a mallet and cut into two pieces).
• Sprinkle chicken with salt and lemon-pepper. Press in flour, dip in egg and then pat in bread crumbs.
• In a large skillet, cook chicken in oil for 3-5 minutes on each side or until a meat is golden brown on both sides.  Remove to paper towel lined baking sheet and keep warm in the oven.  I cook one or two in the pan at a time.  When the oil gets hinkey I dump it out, wipe the pan and use fresh oil to cook the next batch. Continue cooking until all pieces are ready to be finished.
• Place chicken into oven proof dish.  Sprinkle each piece of chicken with the two types of shredded cheese.   Then place bacon strips (or crumble bacon) onto each piece; Place in the oven and cook just until cheese is melted. 
• While the chicken is in the oven, mix parmesan, nutmeg, pepper and tablespoon of flour in small saucepan.   Stir in whipping cream.   Place pan on low heat and stir constantly until melted. 
• When everything is ready to plate, place a large spoonful of Alfredo sauce on bottom of dish. Add a mounded spoonful of mashed potatoes, lay chicken on top of potatoes and sauce, top with caramelized onions.  Add Brussels sprouts to dish.   

 

  



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