Alfredo Sauce Recipe Ingredients:
1/4 lb. Butter
1/4 cup AP Flour
1 Tbsp. minced garlic
1 Tsp. seasoned salt
1/2 cup Parmesan Cheese
1/2 cup Shredded Mozzarella or Provolone
2 pint. Heavy Cream
2 pints. Whole Milk
1 16 oz box of penne pasta.
4 each Boneless Chicken Breast
1 Red Bell Pepper Julienne
3 spears of cooked asparagus
Liberally coat chicken breasts with Cajun seasoning. Heat a large skillet over medium and add 2-3 T. Olive Oil. In a sautéed pan add chicken and cook on each side 6-8 minutes, or until just cooked through. Let rest.
`Fill large stock pot with salted water and heat to boiling. Add pasta and cook according to package directions. Drain, drizzle with olive oil and set to the side.
Melt the butter in medium sauce pan over medium heat. Add the garlic and cook until fragrant. Stir in the flour, creating a roux, for one minute.
Combine cream and milk. Slowly whisk in to flour mixture until thoroughly combined.
Reduce heat and continue stirring until thickened. Add the cheese and stir until melted and smooth. Add salt to taste.
In a sauce pan, sauteed 1 tsp of melted butter with bell pepper and asparagus until slightly cooked but still firm. Add cooked penne noodles and Alfredo sauce. Transfer to a large bowl or plate. Cut Cajun chicken diagonally to 1 1/2-inch thick slices and place on top Noodles. Garnish with a little more parmesan cheese and parsley.