THE TASTE’S OF ALFREDO Creator: Ashia Gurley

ALFREDO AT ITS BEST! There are many different ways & styles to cook alfredo but its all based on what you have a taste for!

CLASSIC RECIPE FOR ALFREDO Ingredients 1.¼ cup butter 2.1 cup heavy cream 3.1 clove garlic, crushed 4.1 ½ cups freshly grated parmesan cheese 5.¼ cup chopped fresh parsley Prep Time: 10 minutesCook Time: 10 minutes Ready in 20 minutes 4 serving sizes 439 calories 42.1g fat 3.4 g protein 13g protein 138mg cholesterol 565mg sodium

ALFREDO WITH A TWIST PEPPERED SHRIMP ALFREDO 12 ounces penne pasta 1/4 cup butter 2 tablespoons extra-virgin olive oil 1 onion, diced 2 cloves garlic, minced 1 red bell pepper, diced 1/2 pound Portobello mushrooms, diced 1 pound medium shrimp, peeled and deveined Shrimp White Regular 1 (15 ounce) jar Alfredo sauce 1/2 cup grated Romano cheese 1/2 cup cream 1 teaspoon cayenne pepper, or more to taste Salt and pepper to taste Prep time: 30 minutes Cook time: 20 minutes

PEPPERED SHRIMP ALFREDO Ready in 50 minutes 6 serving sizes 707 calories 45g fats 50.6g carbs 28.4g protein 201 cholesterol 1009 sodium

CHICKEN ALFREDO 6 ounces dry fettuccine pasta 1 (8 ounce) package cream cheese 6 tablespoons butter 1/2 cup milk 1/2 teaspoon garlic powder salt and pepper to taste 2 skinless, boneless chicken breast halves - cooked and cubed 2 cups chopped fresh broccoli Broccoli Regular 2 small zucchini, julienned 1/2 cup chopped red bell pepper Peppers Bell, Field Grown Red, Green, & Yellow Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain. While pasta is cooking, melt cream cheese and butter in a skillet over low heat. Stir until smooth. Stir in milk, and season with garlic powder, salt, and pepper. Simmer for 3 minutes, or until thickened, stirring constantly. Mix in chicken, broccoli, zucchini, and red pepper. Cook 3 minutes over medium heat, then reduce heat, and simmer 5 minutes, or until vegetables are tender. Serve over fettuccine. Prep Time: 20 minutesCook Time: 20 minutes

LIGHTER CHICKEN FETTUCCINE ALFREDO 2 large boneless skinless chicken breasts 2 cups low-sodium chicken broth 4 cloves garlic, minced ground black pepper to taste 2 cups heavy cream 2 egg yolks salt to taste 1 pound fettuccine 1 sprig chopped fresh parsley 2 cups freshly grated Parmigiano-Reggiano cheese, divided Combine chicken breasts and chicken broth in a saucepan over medium-high heat. Bring to a boil, cover, and reduce heat to low; simmer for 5 minutes. Turn breasts, cover, and simmer another 5 minutes. Remove from heat and let sit with the cover on for 15 minutes. Remove chicken breasts from the broth and set aside to cool, reserving the broth in the saucepan. Once the chicken is cool enough to handle, cut into bite-size slices. Return the chicken broth to medium heat and cook until reduced to 1 cup. Stir garlic, black pepper, and heavy cream into the reduced broth; bring to a simmer and remove from heat. Whisk egg yolks in a bowl until smooth. Beat 1 tablespoon of the warm cream mixture into the eggs until thoroughly incorporated; repeat until about 1/2 cup of the warm cream mixture is used. Prep Time: 10 minutes Cook time: 45 minutes

CONTINUE…. Whisk the warm cream and egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, whisking constantly, until the mixture almost comes to a simmer and thickens, about 5 minutes. Season with salt and black pepper to taste. Bring a large pot of lightly salted water to a boil. Cook fettuccine in boiling water, stirring occasionally, until nearly cooked through, about 7 minutes. Drain. Stir parsley, 1 cup of Parmigiano-Reggiano, and cream mixture into the pasta. Remove from heat, cover, and let sit for a few minutes until thick. Fold chicken and 1 cup Parmigiano-Reggiano into the pasta mixture to serve. Ready in 1 hour 10 minutes