This is not for a meal of calorie counting. It is meant to be enjoyed mouthful after mouthful. This recipe is so good no need to order it at a restaurant anymore....just serve it at home with a salad and some bread sticks.
The Alfredo sauce is already gluten free, but dairy sensitive folks beware!
Vegetarians can leave out the chicken and still enjoy a wonderful Alfredo sauce.
This recipe makes 4-6 servings, depending on the amount of sauce you like on your fettuccine.
1 cup butter (2 cubes)
4 Tbsp. cream cheese
2 pints heavy cream
2 tsp. garlic powder
1/4-1/2 tsp salt - depending on taste
1/8-1/4 tsp pepper - depending on taste
1 1/3 cup fresh grated parmesan cheese
2 large chicken breasts - cooked and cut in strips or cubes.
2 cups sliced fresh mushrooms (optional) sauteed in a small amount of olive oil.
Fettuccine noodles - gluten free if necessary.
In a large skillet melt butter. Add cream cheese and whisk when melted.
Pour in cream, garlic powder, salt and pepper. Whisk then stir while sauce simmers 15 minutes over low heat.
Add cooked chicken and sauteed mushrooms, simmer 5 minutes.
Turn off heat and add grated cheese, stir well.
Serve over hot fettucine noodles.
Note: I use left over chicken for this recipe, such as Grilled Lemon Chicken or Seasoned Chicken Breast.
Another great reason to keep leftovers on hand in the freezer.