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Friday, August 22, 2014

Maria's Creamy Pasta Alfredo

It's Friday! Yippee!!! I'm probably at the beach or climbing a mountain right now but never fear! I have Maria from Maria Simply Smiling taking over for me today and sharing an absolutely delicious recipe with all of us! This Pasta Alfredo looks delish and you can bet I'll be making this sometime in the near future!!


I'm so excited to be here guest posting on Elizabeth Loves today! Thanks for having me, Elizabeth!

One of my favorite comfort foods is pasta Alfredo. Creamy and rich, it always takes me right back to my childhood and makes me feel at home, no matter where I am. The sauce is simple enough to make and can come together in under 30 minutes, which makes this one of my go to recipes on busy nights!

Pasta Alfredo Header

The secret here is using heavy cream. It makes all the difference and makes it just so good. Yes, sure, you could substitute the cream for something a little more heart healthy...but why would you want to? Sometimes deliciousness is 100% worth the extra calories.

Friends, this is one of those times.

 To help balance the meal out a little, I love to add chicken and peas. This particular time I made it, I also added onions and Canadian bacon. Think of it as a cross between a carbonara and a traditional Alfredo. A delicious, flavorful, beautiful amalgamation of amazingness. Yes, it is that good!

 Okay, let's get to it already!

What You Need:
1 lb fettuccine
1-2 tablespoons olive oil
1 chicken breast, sliced into strips
1 tablespoon garlic
1/2 onion, diced
3 slices Canadian bacon, diced
1 1/2 cups heavy cream
1/2 cup milk (I used 2%)
2 to 2 1/2 cups Parmesan cheese
1/2 bag frozen peas, about
1 cup black pepper

 You'll probably want some garlic bread too. Just sayin'.


The How To: 

1. Begin by cooking the pasta according to the directions on the package. But please, leave the pasta slightly al dente. It's just better that way! If you start to boil your water at the same time you start preparing the sauce, everything should be finished about the same time.

2. In a medium sized pot or saucepan, heat the olive oil and begin to cook the chicken. Cook for about 3-4 minutes over medium high heat.

3. Add the garlic and onions. Stir to combine, and cook until the onions begin to look slightly translucent, about 2 minutes.

4. Toss in the Canadian bacon, and cook for another minute. At this point, your chicken should be cooked all the way through and the onions should be almost completely translucent.

5. Pour the heavy cream and milk into the pan and stir to combine. Make sure to stir continuously so you don't scald the milk. Bring almost to a boil.

6. Sprinkle in the cheese and mix well, making sure you are stirring continuously so that it is completely melted.

7. Generously add black pepper. I used probably about a tablespoon...but I like things really peppery. Also, I'm guessing how much I added because I rarely measure things. I usually cook until "it looks like this, or smells like that." So...add however much your heart desires!

8. Just before the sauce comes back up to a boil, turn off the heat and add the peas.

9. By now your pasta should be about ready. Quickly drain it so that it is still wet and a slight bit of the water is reserved (this helps the sauce stick to the pasta better!)

10. Toss the pasta with the sauce, plate it, and enjoy!

Pasta Alfredo
Pasta Alfredo 2

Notes:

- I didn't feel like washing multiple pots and pans which is why I pretty much made everything in one pan, except for the pasta itself. You can brown the garlic in a separate pan and cook off the Canadian bacon separately as well to get it nice and crispy, if you prefer that instead. Either way would work fine.

- If you want to use less cheese, you can use 1 1/2 cups instead and then mix in about 2 tablespoons of cornstarch to help it thicken up the rest of the way. It is an easy way to help cut some calories (and cost!) but still have a yummy, creamy sauce.

- If you use a blend of Parmesan and Romano cheeses, this is especially delicious! I hope you all enjoy this recipe!

If you recreate it, tag me on social media so I can see!

 Oh also, normally I would have lovely photos for each step of the recipe, but as I was cooking the baby was crying and I was just trying to get dinner on the table. Hopefully some of you know how that is! If you have any questions or need more clarification, feel free to ask!

Bio Footer
Blog//Facebook//Instagram//Twitter
 Need ideas for an appetizer or dessert? Check out these tasty zucchini crisps, or try my blueberry crumble. Yum!

Check out this lovely lady

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Post a Comment

Your comments warm my heart!! Leave one for me and I PROMISE to email you back (unless you're a no-reply blogger in which case please fix that)!!

Friday, August 22, 2014

Maria's Creamy Pasta Alfredo

It's Friday! Yippee!!! I'm probably at the beach or climbing a mountain right now but never fear! I have Maria from Maria Simply Smiling taking over for me today and sharing an absolutely delicious recipe with all of us! This Pasta Alfredo looks delish and you can bet I'll be making this sometime in the near future!!


I'm so excited to be here guest posting on Elizabeth Loves today! Thanks for having me, Elizabeth!

One of my favorite comfort foods is pasta Alfredo. Creamy and rich, it always takes me right back to my childhood and makes me feel at home, no matter where I am. The sauce is simple enough to make and can come together in under 30 minutes, which makes this one of my go to recipes on busy nights!

Pasta Alfredo Header

The secret here is using heavy cream. It makes all the difference and makes it just so good. Yes, sure, you could substitute the cream for something a little more heart healthy...but why would you want to? Sometimes deliciousness is 100% worth the extra calories.

Friends, this is one of those times.

 To help balance the meal out a little, I love to add chicken and peas. This particular time I made it, I also added onions and Canadian bacon. Think of it as a cross between a carbonara and a traditional Alfredo. A delicious, flavorful, beautiful amalgamation of amazingness. Yes, it is that good!

 Okay, let's get to it already!

What You Need:
1 lb fettuccine
1-2 tablespoons olive oil
1 chicken breast, sliced into strips
1 tablespoon garlic
1/2 onion, diced
3 slices Canadian bacon, diced
1 1/2 cups heavy cream
1/2 cup milk (I used 2%)
2 to 2 1/2 cups Parmesan cheese
1/2 bag frozen peas, about
1 cup black pepper

 You'll probably want some garlic bread too. Just sayin'.


The How To: 

1. Begin by cooking the pasta according to the directions on the package. But please, leave the pasta slightly al dente. It's just better that way! If you start to boil your water at the same time you start preparing the sauce, everything should be finished about the same time.

2. In a medium sized pot or saucepan, heat the olive oil and begin to cook the chicken. Cook for about 3-4 minutes over medium high heat.

3. Add the garlic and onions. Stir to combine, and cook until the onions begin to look slightly translucent, about 2 minutes.

4. Toss in the Canadian bacon, and cook for another minute. At this point, your chicken should be cooked all the way through and the onions should be almost completely translucent.

5. Pour the heavy cream and milk into the pan and stir to combine. Make sure to stir continuously so you don't scald the milk. Bring almost to a boil.

6. Sprinkle in the cheese and mix well, making sure you are stirring continuously so that it is completely melted.

7. Generously add black pepper. I used probably about a tablespoon...but I like things really peppery. Also, I'm guessing how much I added because I rarely measure things. I usually cook until "it looks like this, or smells like that." So...add however much your heart desires!

8. Just before the sauce comes back up to a boil, turn off the heat and add the peas.

9. By now your pasta should be about ready. Quickly drain it so that it is still wet and a slight bit of the water is reserved (this helps the sauce stick to the pasta better!)

10. Toss the pasta with the sauce, plate it, and enjoy!

Pasta Alfredo
Pasta Alfredo 2

Notes:

- I didn't feel like washing multiple pots and pans which is why I pretty much made everything in one pan, except for the pasta itself. You can brown the garlic in a separate pan and cook off the Canadian bacon separately as well to get it nice and crispy, if you prefer that instead. Either way would work fine.

- If you want to use less cheese, you can use 1 1/2 cups instead and then mix in about 2 tablespoons of cornstarch to help it thicken up the rest of the way. It is an easy way to help cut some calories (and cost!) but still have a yummy, creamy sauce.

- If you use a blend of Parmesan and Romano cheeses, this is especially delicious! I hope you all enjoy this recipe!

If you recreate it, tag me on social media so I can see!

 Oh also, normally I would have lovely photos for each step of the recipe, but as I was cooking the baby was crying and I was just trying to get dinner on the table. Hopefully some of you know how that is! If you have any questions or need more clarification, feel free to ask!

Bio Footer
Blog//Facebook//Instagram//Twitter
 Need ideas for an appetizer or dessert? Check out these tasty zucchini crisps, or try my blueberry crumble. Yum!

Check out this lovely lady

No comments:

Post a Comment

Your comments warm my heart!! Leave one for me and I PROMISE to email you back (unless you're a no-reply blogger in which case please fix that)!!