Sauces and Gravies
Chicken Alfredo
This is not a true Alfredo sauce more like a mornay in that I use a roux to thicken the sauce, but with an abundance of Parmesan it has the great taste of an Alfredo. With the addition of the chicken it make a most satisfying and filling main course of Chicken Alfredo and pasta
Directions
- Cook 2 lightly seasoned chicken breast by what ever method you are comfortable with.
- Once cooked set aside to rest.
- You can, in a pinch, substitute 2 cans of chicken breast well drained.
- In a sauce pan on medium heat place the butter to melt.
- When melted add the shallot and garlic and cook until slightly softened.
- Add the flour and stir to combine until all raw flour is gone.
- Add the ½&½ and bring heat up to a boil.
- You can also substitute heavy cream for a very rich sauce or milk for a slightly lighter one.
- As the mixture reaches boiling point it will begin to thicken.
- When it begins to thicken remove from heat add the Parmesan and stir to combine.
- Dice the chicken and add to the sauce.
- Taste and adjust seasoning if necessary.
- If too thick add more liquid either the dairy or a little pasta water, and if too thin cook a little longer to get the roux working and reduce the sauce.
- Boil pasta in highly salted water to your desired state of doneness, Plate and spoon sauce over pasta.
- Serve extra sauce in gravy boat on side and extra Parmesan.