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Need a sauce with alfredo-like consistency

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  • Need a sauce with alfredo-like consistency

    I have a hot-n-spicy chicken breast leftover and some leftover buttered noodles. I want to cut the chicken breast up and mix it with the noodles and want a creamy sauce, like alfredo or stroganoff consistency, but without adding any cheese or other spices. I'm worried if I try to thicken some milk with flour it will be too "pasty"???

  • #2
    Re: Need a sauce with alfredo-like consistency

    I Make A Sauce Sometimes By Sweating Some Onions In Butter, Then Add Flour To Make A Roux, Then Add Milk Cook Until Desired Thickness. S&p, Garlic To Taste. Dh Likes Things Plain. Sometimes I'll Add Parm, Or Cheddar Cheese To It Also.

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    • #3
      Re: Need a sauce with alfredo-like consistency

      Make a roux then add chicken broth and some fresh lemon juice!

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      • #4
        Re: Need a sauce with alfredo-like consistency

        thanks gals! The roux with chicken broth sounds perfect. Will stir in some sour cream at the end too.

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        • #5
          Re: Need a sauce with alfredo-like consistency

          Olive Garden Fettuccini Alfredo by Paula Deen:

          8 ounces Cream cheese -- cut in bits
          3/4 cup Parmesan cheese -- grated
          1/2 cup Butter or margarine
          1/2 cup Milk
          8 ounces Fettuccine -- cook -- drain

          In large saucepan combine cream cheese, Parmesan, butter and
          milk, stirring constantly until smooth. Toss pasta lightly with
          sauce, coating well. Leftovers freeze well.

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          • #6
            Re: Need a sauce with alfredo-like consistency

            I thought the Angel Chicken recipe was very good...had a lovely cream sauce to it...It should be in tried & true...
            Have you made time to listen to the birds today........

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