Chickster Alfredo

Jun 4, 2010 by Kelly    2 Comments    Posted under: Now She's Cookin'

This week I made Chicken Alfredo from a recipe that my dad just made up while we talked on the phone. It turned out so well my husband ate his whole plate while serving himself and had to get seconds before even sitting down to eat.

Chicken Alfredo

        2 to 4 chicken breasts (or tenderloins)
        1 lb. flour
        1 lb. butter
        1 bag skinner angel hair noodles (12oz.)
        1 bag of shredded mozzarella

Chicken: Dredge salted chicken breasts in flour. Heat up 2 tsp. of butter in a frying pan, add chicken to frying pan and brown on both sides on medium-high heat. Turn the heat down to medium-low, cover and cook for 20 minutes. Remove lid, raise heat to high and toughen crust on both sides for about a minute on each. Remove chicken from pan and lower heat to medium-high.

Noodles: Boil lots of water. Add noodles, bring back to a boil and cook for seven minutes covered and then drain.

Cheese sauce: Add 2 or 3 tbsp. of flour to what’s left in the pan and also add 2 tbsp. of butter, 2 cups of cheese and 2 cups of milk. Stir and cook it into something that resembles the thickness of gravy. If it becomes too thick, add milk. If it becomes too thin, add cheese. Serve over chicken and noodles.

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