![]() ![]() It’s usually served over pasta but can also be used as a delicious dipping sauce for breadsticks or as a pizza sauce! Ingredients It’s so versatile and so yummy! What is alfredo sauce?Īlfredo sauce is a classic, super simple, creamy white sauce traditionally made using butter, heavy cream, and parmesan cheese. Serve it over the classic fettuccine noodles, use it as a dipping sauce for some garlic bread, pour it over your pizza crust, dunk your veggies in it, or just ladle it directly into your mouth. Rich, creamy, thick, delicious, and SO SIMPLE! This is the best alfredo sauce of all time. This classic Alfredo sauce recipe is easy to make ahead.You guys. Leftovers can be kept in an airtight container for up to 2 days in the fridge. The sauce might curdle if reheated so I would reheat it very gently in a pan with a splash of chicken broth until hot. A little flour or cornstarch mixed with water cooked into the sauce will also help to stabilize the yogurt, but this is almost never necessary if you use full fat Greek yogurt and my method above. If your sauce has curdled, the best solution is to blend it in a blender or with an immersion blender until smooth. Don’t allow the sauce to boil furiously, instead just let it simmer very gently until the yogurt is hot throughout then remove from the heat. I also temper the yogurt with a little hot chicken stock/broth before adding it back to the pan over low heat. The higher fat content in the yogurt you use will prevent the sauce from curdling. How do you keep yogurt sauce from curdling? If you want to add even more goodness to this recipe, add a side dish of vegetables like broccoli, green beans or Brussels sprouts. Add the chicken and toss together then serve sprinkled with chopped fresh parsley or chives. Stir the cooked pasta and a few tablespoons of the pasta cooking water into the creamy alfredo sauce. Reserve a cup of the cooking water and drain the pasta. Pour the yogurt into the pan and bring to a simmer then turn the heat off and add the Parmesan cheese, salt and black pepper.īring a large pot of salted water to a boil and cook the pasta of your choice until al dente. This tempers the yogurt and prevents it from curdling in the pan. Bring to a simmer then stir a few spoonfuls of the hot stock into the yogurt. Pour in the chicken stock, scraping up the fond from the bottom of the pan. Over medium heat, melt the butter then add the garlic and cook for 30 seconds until fragrant. In the same pan you cooked the chicken in, make the healthy alfredo sauce. Heat a large skillet or pan over medium-high heat then cook the chicken for 3-5 minutes per side until golden brown and cooked through. Slice the chicken breasts in half horizontally then drizzle with olive oil and season with garlic powder, dried oregano, salt and black pepper. ![]() Gluten-free pasta works well if needed. For a low carb alternative, use spaghetti squash or zucchini noodles. I used fettuccine but any pasta shape will work. In a pinch I often use shredded cooked chicken or rotisserie chicken. Chicken breasts. Boneless chicken thighs can be substituted. ![]() For a dairy-free alternative, coconut milk or cashew cream are good options. The yogurt adds all the creaminess you need (without the extra calories) plus it adds a great boost of protein to the sauce. This healthy chicken fettuccine alfredo recipe is made with Greek yogurt instead of heavy cream.
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