Creamy Rich Alfredo Sauce


  • 1 Cup Heavy Cream
  • 1 Cup Grated Parmesan-Reggiano cheese
  • 6 TBS Butter
  • 1 Medium Onion, small Dice
  • 1 Pinch Salt
  • 1 Pinch Pepper (but MUCH more when you use the sauce on a dish
  • 2 TBS Olive Oil
  • + 12 more ingredients
    • 1 Medium (about 1 Cup) Onion, Large Dice
    • 1 Cup Mushroom Slices
    • 1 Cup Frozen Broccoli, rinsed under hot water to partially thaw
    • 1 Cup Frozen Peas, rinsed under hot water to partially thaw
    • 1 Cup Frozen Corn, rinsed under hot water to partially thaw
    • 2 tsp Italian Seasonings (I used dried Oregano and Basil)
    • 2 Cups meat taken from a store bought, fully cooked, fully seasoned Rotisserie Chicken, large dice
    • 1-½ Cups Alfredo Sauce
    • Several grinds from a Pepper Mill (to taste)
    • 1 Can or tube Buttermilk Biscuits (I used Pillsbury Grand brand)
    • 1 TBS Butter Melted
    • 1 TBS Parmesan Cheese, finely grated

1. Melt the Butter in a heavy bottomed sauce pan 2. Add the onions and saute for 5 minutes until the onions soften and turn translucent 3. Add the cream and heat to simmer. 4. Add the cheese and stir until melted. Reduce to desired thickness of sauce (I like mine thick so it sticks to the past...

View full recipe at SpringPad


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