"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Alfredo Recipe

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This recipe for Chicken Alfredo, by , is from The American Legion Auxiliary Fort Owen Unit 94 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doris Ragsdale
Added: Thursday, August 31, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Prep time: 15 Min. Serves 8, Bake 10 minutes.
8 skinless, boneless chicken breast halves (about 2-1/2 pounds total)
1/8 tsp salt
1/8 tsp black pepper
2 tbsp cooking oil
1 10 oz container refrigerated alfredo sauce
1 7-oz jar roasted red sweet peppers, drained and cut into strips
1/4 C shredded fresh basil
1/4 C finely shredded Parmesan cheese (1 oz).

Directions:
Directions:
1. Sprinkle chicken with salt and pepper. In a 12 inch skillet heat oil over medium-high heat. Add chicken; cook for 8 to 10 minutes or until chicken is tender and no longer pink (170 degree F), turning once. Transfer chicken to a 2-quart rectangular baking dish. 2. Spread alfredo sauce over chicken; top with roasted peppers. Bake in a 350 degree F oven for 10 to 15 minutes or until peppers and sauce are heated through. 3. To serve, sprinkle chicken with basil and Parmesan cheese.
Makes 8 servings.---Calories 347; total fat 20 gm; saturated fat 1 gm; cholesterol 113 mg; sodium 288 mg; carbohydrate 4 gm; fiber 0 gm; protein 38 gm.

 

 

 

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