This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Chicken Mushroom Alfredo Sauce
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- #76623
Serve this easy Alfredo sauce made with evaporated milk, garlic, cooked chicken, mushrooms, and parmesan cheese over your favorite pasta.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1/4 cup butter
1/4 cup all-purpose flour
1 tablespoon chicken bouillon granules
1 cup evaporated milk
1/4 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
4 cooked boneless skinless chicken breast halves, cubed
1 can (8 ounce size) sliced mushrooms, drained
1/4 cup grated Parmesan cheese
cooked pasta of choice
directions
Melt the butter in a saucepan over low heat. Whisk in the flour and cook, stirring constantly, for 1 minute.
While stirring, slowly add the chicken bouillon granules and evaporated milk. Stir until smooth.
Add the garlic, salt, and pepper. Cook, stirring frequently, until the sauce thickens, about 5 minutes.
Stir the chicken and mushrooms into the sauce. Cook until heated through, 4-5 minutes. Stir in the cheese and let cook just until the cheese has melted.
Serve immediately over cooked pasta.
nutrition data
255 calories, 13 grams fat, 10 grams carbohydrates, 24 grams protein per serving. This recipe is low in carbs.
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reviews & comments
August 30, 2013
I used fresh mushrooms that I sauteed in butter and then simmered in sherry until evaporated (super flavorful!). The sauce was the right thickness. Tasted good.
July 7, 2011
I always bought store bought alfredo sauce so this was my first homemade alfredo sauce this recipe was awesome. I had a lot of evaporated milk so wanted to have an alfredo sauce that uses this. I did change the recipe a bit. I added the crushed garlic to the butter in the first step. I also added about 1/2 a cup of mozzerella cheese.