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Chicken Alfredo

Reviewed: Nov. 16, 2012
This recipe is better than traditional Alfredo sauce. The cream cheese makes it tangy rather than pasty. Everyone in my family loved it. I doubled the sauce recipe; fried my chicken in olive oil, fresh garlic, and fresh basil (from a tube); added fresh spinach and chopped roasted canned red bell peppers to the sauce; then chopped my chicken and placed it over the fettuccine, finally pouring the sauce over the chicken and serving. The cream cheese and butter will appear curdly until you add the milk and whisk it well on medium heat. Be careful not to turn the heat up too high as it will burn the mixture. I also added a half of a cup of peccorino romano cheese into the cream cheese and let it melt before I added the butter, as well as onion powder, garlic powder, and salt. The adults added fresh ground pepper before eating, too, for a little spice. Doubling the recipe feeds about 4-5 adults and 2 children.
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