When you give up the processed stuff, you give up the jarred stuff too. At least we did here. One of my oldest’s favorite foods in the world is Alfredo! So creating an Alfredo sauce that was up to her standards was a challenge. Learning to cook with cream was interesting to say the least! One second it is really thin and the next it is really really thick and your food can often turn out very bland from the cream.
Here is my oldest’s favorite recipe!
Noodles (Your choice)
Pot (x2 if you do not want to rinse out the pot from the noodles)
In a pot cook noodles according to directions on package and set aside.
Next place the cream into the pot and begin to simmer on med low heat. Make sure to stir the cream here and there so not to burn it. Burnt cream does not make for a good tasting sauce.
As the cream begins to do it’s thing….
Add the mushroom and shallots in the skillet and cook on med low.
Add the diced chicken to the fungi mix. (Fungi is just so much more fun for me to say tonight then mushrooms. However, you can call them what ever you like.) Continue to cook until the chicken is done.
About this time the cream should be doing a nice simmering.
This is when I add the seasonings to taste. Cream has a tendency to taste VERY bland on it’s own.
Now add the broccoli and the contents of the skillet to the cream.
Simmer until the sauce reaches the thickness you desire.
Next add the noodles to pot.
Finally, if you are going to add cheese of your choice to the sauce, remember to turn off the heat. You want to melt the cheese, not fry it.
Stir the cheese in until it melts.