wilkes

the only jar alfredo sauce we found that was any good was the RAGU brand.

Creamy Alfredo Sauce
8 ounces cream cheese, softened
3/4 cup heavy cream
2 ounces freshly grated parmesan cheese, 1/2 cup
1/4 teaspoon pepper
Pinch nutmeg
1/2 teaspoon garlic powder
Salt, to taste
Pinch fresh parsley, minced, optional
In a medium saucepan or nonstick skillet, heat the cream cheese on medium-low heat, stirring until melted and smooth. Gradually blend in the cream until smooth. Stir in the parmesan and seasonings. Cook and stir over low heat until smooth and creamy, thinning with water until thick but pourable. Serve over chicken, vegetables or other dishes.
Makes about 6 servings

Creamy Chicken Alfredo
1/4 C. flour
6 boneless chicken breast halves
1/2 t. salt
2 T. plus 1 t. olive oil, divided
3 cloves garlic, minced
1 T. minced onion
1 1/2 C. whipping cream
1/3 C. Parmesan cheese
1/2 t. black pepper
1 T. parsley
Preheat oven to 375.
Place flour in a shallow baking dish or pie plate.
Sprinkle chicken with salt; coat with flour.
Heat 2 T. of the olive oil in a large skillet over medium
high heat until hot. Add chicken; cook, turning once,
until golden, 2-4 minutes per side.
Remove chicken from skillet;
place in a 9x13 baking dish.
Heat remaining olive oil in same skillet over medium heat until hot.
Add garlic and onion;
cook until garlic and onion are tender,1-2 minutes.
Increase heat to medium high; add whipping cream,Parmesan and pepper.
Cook until sauce is bubbly and slightly thickened,2-3 minutes.
Spoon sauce over chicken in dish.
Bake chicken until an instant read thermometer
inserted in center of chicken registers 180F,8-12 minutes.
Sprinkle with parsley.

You can buy the alfredo sauce in jars at walmart. The great value brand is good . I saute onions and garlic in a little oil. Then add some drained canned mushroom pieces and the alfredo sauce. Next, add some cooked and diced chicken breast and bring to a boil. Pour this mixture over your cooked and drained noodles and stir well. That's it...Enjoy  ( a easy way to cook cicken breast  is..use a large dish, add some water and cook for a few minutes in the microwave )

We like the bowtie pasta with this best but you can use others as well.

and you HAVE to pour the milk into the rue, not the other way around :o)

sorry if this sounds confusing...but you need 1 pan to saute garlic in, and 2 pots---one for butter/flour mixture and one for the milk.

saute a bulb of minced garlic in a pan sprayed lightly with PAM. move garlic to a qt size or larger pot. add 4tbs of real butter to the pot to melt on med-low so as no to burn the garlic or the butter. while the butter is melting, bring 4 cups of whole milk to a boil (not a roaring boil...just bring it to boiling). as soon as the butter is melted, add 4tbs of flour and stir/whisk continuously until flour thickens. pour near-boiling milk into rue and stir/whisk constantly. mixture will thicken quickly. add lots (at least a couple cups) of grated parm while stirring and waiting for mixture to thicken to desired consistency. you can also add romano cheese and/or ricotta cheese if you wish in addition to the parm. when sauce has reached desired consistency, remove from heat and you're ready to serve.

I am looking for a good alfredo recipe. Does anyone have one to share?