Chicken and Mushroom Fettuccine Alfredo

The jars of Alfredo sauce you can buy nowadays, have some weird ingredients (like rennet which are enzymes from other mammals’ stomachs or maybe that’s in jarred pesto) I would rather not put in my body on a regular basis, and as good and as often as you’ll want to eat this, you won’t want that jar stuff at all!

This is homemade, from scratch Alfredo sauce! It’s perfectly creamy and smooth, goes wonderfully with the tender mushrooms and chicken out of the Crock-Pot, and is sure to be a kid-favorite (maybe not your three-year-old…just hide the mushrooms)!

I  used half and half in place of whole milk here. We always have soy milk which I probably would have used except that I had some half and half leftover from another recipe. Oftentimes, I’m in a whirlwind of ingredients in the kitchen finding substitutes for recipes that I forget even the proportions, whether or not I cut the recipe in half, if I substitute dried herbs for fresh ones, or what I used when I make a sauce from scratch instead of one prepared/store-bought; but that’s the whole point of this blog!

You don’t have to have every single ingredient ever created in your kitchen to make a healthy meal. Keep your basics stocked, build you spice and herb collection, and have fun creating. Food made “with love” is always mindful of the family and what the family enjoys eating, and we all make mistakes here and there, but then you’ll know what ingredients are essential for the flavor you intend. Just remember to take notes!

Fettuccine Alfredo is actually pretty basic. Baked chicken, salt and pepper. Cream-based sauce with your favorite Italian cheeses, a little seasoning. Trial and error will get you to your personal favorite. Just make sure to always season your chicken and veggies. The butter and cream cheese make this recipe especially creamy and kid drool-worthy!

I may have split this recipe in half the first time I made it to try it so if it didn’t work out, I wasn’t wasting so much. I’ve tried many a times to make a low-fat Alfredo sauce, and it’s difficult. You really have to use whole milk or fatter or else the sauce will curdle and you’ll have to start over. There’s a lot of milk fat in this sauce, but it’s oh so scrumptious!

1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch strips

2 packages (8 oz each) cremini mushrooms, cut into thirds

½ teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

2 packages (8 oz each) cream cheese, cut into cubes

1 ½ cups grated Parmesan Cheese, plus additional for garnish

1 ½ cups whole milk

1 cup (2 sticks) butter, cut into cubes

1 package (1 pound)  uncooked fettuccine

Chopped fresh basil (optional) I used dried basil since it was in the winter.
1. Coat inside of Crock-Pot with cooking spray. Arrange chicken in a single layer in bottom of the pot. Top with mushrooms. Sprinkle salt, pepper and garlic powder over mushrooms.

2. Cook and stir cream cheese, Parmesan cheese, milk and butter in medium saucepan over medium heat until smooth and heated through. Pour over mushrooms and chicken mixture, pushing down any that float to surface. Cover; cook on LOW 4 to 5 hours or on HIGH 2 to 2 ½ hours.

3. Cook fettuccine according to package directions. Drain. Add fettuccine to Alfredo sauce and toss gently to combine. Garnish with basil.

Chicken and Mushroom Fettuccine Alfredo, Crock-Pot Slow Cooker Recipes (binder), p. 206, Publications International, Ltd., Lincolnwood, 2013.



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