One of the things I like about Chicken Alfredo is that it is relatively quick and easy to make. All you need is a stick (not the plastic dish kind) of Cream Cheese, milk, chicken and broccoli (you could even skip the boccoli if you wanted but it does add good taste and carry the sauce well).
The recipe we used is an adaptation of one from Bon Appetit:
4 to 5 cups broccoli florets
2 tablespoons olive oil
4 skinless boneless chicken breast halves cubbed
1 2/3 cups 2 % milk
1 stick of Philadelphia cream cheese
1 pkg. Barilla linguine pasta (or roughly just under 1lb.)
salt and pepper to taste
It really doesn’t take long for these puppies to cook–they’re down when they start becoming brown on their edges. (….if you’re not sure, you can always try eating one to see how they taste)(…..then, if you’re dead in the morning we’ll know it was either the undercooked chicken breasts or the fugu that nasty sushi chef made you try):
While the chicken’s going, start on the sauce and bring a pot (sauce pan) of water to a full boil so you can cook the pasta. The Bon Appetit recipe originally said to add 3/4ths a pound but basically, we just added a whole pack of 1 Barilla linguine.
The sauce is made by magic. Really, we can’t tell you. Ok, well perhaps, but just this once. From now on you’ll have to go out and scour the web yourself for a recipe just like we did(not). Add the block of Philly cream cheese (cutting this into smaller pieces helps) and the 1 2/3 cups of 2% milk to a large sauce pan. Keep stirring these two ingredients until they meld together and form a conglomerate the consistency of a alfredo sauce. (It looks like alfredo sauce, it smells like alfredo sauce…..could it possibly BE alfredo sauce!):
Chicken Alfredo-the pasta and creamy sauce underway, originally uploaded by Brockenbrough Photos.
When the sauce becomes almost a liquid but still retains a mild viscousity, you’re ready to add the broccoli florets. In our case, we added the florets all nicely chopped up and…haha devious plans ensue….the broccoli stems. (From stem to stern, eh.)
Also, when you add the linguine to the boiling water, its a good idea to stirr that every so often to make sure that none of the strands of linguine stick together forming an unedible mass. Some crazy people add olive oil too to the boiling water to further convince the linguine strands not to stick together. (All efforts to form a union will be met with resistance! Do not even think of a pasta strike.)
Do as the sign in the picture says and “feel good” and be full.