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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Alfredo Recipe

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This recipe for Chicken Alfredo is from Carroll's Group Home Fall Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 pounds fettuccine or spaghetti, uncooked
12 cups fresh broccoli florets
1-1/2 cups KRAFT Zesty Italian Dressing
6 pounds boneless skinless chicken breasts, cut into bite-sized pieces

10 cups milk
1-1/2 pounds PHILADELPHIA Cream Cheese, cubed
1-1/2 cups KRAFT Grated Parmesan Cheese
1 tablespoon dried basil leaves
Directions:
Directions:
Cook pasta as directed on package, adding broccoli to the boiling water for the last 2 min. of the pasta cooking time. Drain pasta mixture.

Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until chicken is cooked through, stirring occasionally. Stir in milk, cream cheese, Parmesan cheese and basil. Bring to boil, stirring constantly. Cook 1 to 2 min. or until sauce is well blended and heated through.

Add chicken mixture to pasta mixture; mix lightly.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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