Does anyone have a good recipe for Chicken alfredo using 2% milk?

not me!Does anyone have a good recipe for Chicken alfredo using 2% milk?
I've got a couple recipes for you. The first is not traditional, but the cream cheese helps smooth the sauce out, esp. if you are using 2% milk. The second is the real thing, baby, adn I suppose you could just sub H%26amp;H for the heavy whipping cream. To make them Chicken Alreado, just pound out a chicken breast nice and thin, then quickly slap in an oiled skillet or on your bbq grill, cook both sides, then slice up and add on top of each portion.





** **Alfredo Sauce**





1 pint of Heavy Cream (can sub H%26amp;H, but cream is traditional)


1 stick of butter


2 Tbsp. Cream Cheese


1/2 - 3/4 cup Parmesan cheese


1 tsp. garlic powder


Pinch of nutmeg


Salt %26amp; FGBP to taste (fresh ground black pepper)





In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for 15 - 20 minutes on low. Season with salt and pepper to taste.





_____________________________________





** Real Fettucine Alredo **





1 pound fresh fettucine


8 Tbsp. butter


1 cup heavy cream


1 cup freshly grated Parmigginao-Reggiano cheese


Freshly ground black pepper, to taste


Freshly grated nutmeg





As the water for the pasta begins to boil, melt butter in large saut茅 pan over low heat. Add cream to butter and let it warm.





At the same time, salt the pasta water and cook until al dente. Drain pasta thoroughly, and mix with butter and cream in saut茅 pan over low heat. Add cheese and toss until sauce thickens slightly. Season with pepper and nutmeg.





Remove from heat and serve immediately with additional cheese on the side.





Serves 4-6





--Parmaggano-Reggino Cheese CookbookDoes anyone have a good recipe for Chicken alfredo using 2% milk?
I would have given you the same recipe as godzirra. So I think that is the right one to try. And it really is good.
We like this better than bought. Butter, cream cheese, a bit of milk. microwave until melted, stir in a cup of parmesan cheese.





My kids go crazy for this.
I tried so many recipes but beleive me buying the ready mix bottled alfredo sauce is just as good,more practical, cost and time wise.
No, It is reccommended to use heavy cream.
Yikes ... It isn't going to be as flavorful, but give this a try ... You can scale this depending on how much you want to make.





Take about 2-3 tablespoons of butter and an equal amount of flour. Melt the butter in a saucepan over medium to medium-high heat. When melted, add the flour and about 2 cloves of minced garlic. Keep stirring until you just start to smell a nutty flavor. The color shouldn't change much. When you smell the nutty aroma, slowly add about a cup of the milk ... as it is added and thickens, add more and more milk until it is just a little looser than you want. Add to this a handful of GRATED parmesan (not shredded!) and stir to melt. It should thicken some. If it doesn't thicken enough, just let it cook (stirring quite often) until it reaches the desired consistency. Add some salt and pepper (and basil if you want). Use as a sauce over fettucine pasta and grilled chicken.
ALFREDO SAUCE - NOT A MIX!





4 tablespoons butter


4 tablespoons flour


1 cup cream (or half and half or milk)


1 cup chicken broth


1 cup shredded Italian cheeses (Mozzarella, Romano, etc.)


1/2 cup Parmesano Reggiano cheese (or plain Parmesan)


3 tablespoons fresh or 1-2 tablespoons dried parsley


4-5 cloves garlic, minced


1/2 teaspoon fresh nutmeg


1/4 cup sherry or white wine


salt and pepper





Melt butter and add flour. Cook for 2-3 minutes, stirring constantly to cook flour. Add cream and broth all at once and blend well. Add the remaining ingredients and stir until cheese has melted and sauce is smooth.


Pour over chicken, shrimp or pasta.





Additional cheese can be added to the topping, if desired. Bake in oven until cheese is golden brown.
yes use low fat cream cheese 1pkg, 1 cup 2%milk and 1/2 cup parmasean cheese and garlic powder/garlic 1/2 teaspoon mix together over low heat for sauce then add cooked/boiled chicken and pasta and toss.


Or 2%milk 2cups, 1 cup parmasean cheese, 1/2 teaspoon garlic powder and alittle flour or cornstarch mix cold and then simmer stirring over medium heat for sauce til semi thick then add cooked/boiled chicken and pasta and toss.


You can even add oregano or italian seasoning.
look, make u'r noddles and get the bottle Alfredo, taste great and less time
No. Try chicken alfredo ';Viola'; it's in the frozen food section. It is just as good.
';Quick and easy dinner with broccoli, zucchini, and red bell pepper. The sauce is enriched by cream cheese.';


Original recipe yield: 4 servings.


Prep Time:20 Minutes Cook Time:20 Minutes Ready In:40 Minutes Servings:4 (change)





--------------------------------------鈥?br>




INGREDIENTS:


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


2 small zucchini, julienned


1/2 cup chopped red bell pepper





--------------------------------------鈥?br>




DIRECTIONS:


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.
not for 2% but i do have one for a non-dairy cream sauce with herbs that is a good alternative....





Subject: No Dairy Cream Sauce With Herbs





';This recipe is great over pasta, and provides a flavourful vegan


alternative to traditional cream sauces.';





1 (8 ounce) package silken tofu


1 1/2 cups soy milk


2 tablespoons soy margarine


2 tablespoons minced garlic


1 tablespoon nutritional yeast


1/2 teaspoon paprika


2 teaspoons dried dill weed


1/2 teaspoon salt-free herb and spice blend


1/4 cup water


1 tablespoon cornstarch





Crumble tofu into a blender or food processor. Puree briefly, then add


the soy milk, margarine, garlic, nutritional yeast, paprika, dill and


spice blend. Process the mixture until it is smooth. Pour the mixture


into a medium saucepan and cook over medium heat until it comes to a


boil.


Combine the cornstarch and water, pour into pan with the sauce.


Continue


cooking over medium heat until sauce has thickened, about 1 minute.


Remove from heat and allow sauce to cool slightly, adjust flavours to


taste and serve over pasta or roasted vegetables.