Monday, January 17, 2011

A Happy Experiment

I was going to make a spicy, Asian inspired chicken and rice recipe for supper tonight. I got the chicken out to thaw this morning, which I rarely have the foresight to do, and was planning on it all day. But, sometimes pregnancy has unexpected consequences. Such as unplanned indigestion. Suffice it to say, spicy, Asian chicken wasn't sounding so great anymore. So, all the way home from work, I was brainstorming about what I could make with those chicken tenders. I finally decided to try to invent some sort of cream cheesey, alfredo-ey, chicken and noodles something or other. So that's what I did! And oooooh, was it ever good.

The chicken was impossibly tender, the sauce was mild yet flavorful, the noodles the perfect base for it all. Mmmmm. It's a new favorite in my recipe book for sure! It's pretty much going to be my new go-to chicken alfredo. Yum-o!

Creamy Garlic Chicken Alfredo

1/4 cup of butter
1/4 of a small onion, chopped
3 cloves of minced garlic
8 oz of cream cheese, cubed
3/4 cup of cream
1/4-1/2 cup of whole milk
1/2 cup grated fresh Parmesan cheese
Sea salt to taste
6 chicken tenders
Cooked noodles

Melt the butter in a deep skillet. Add onion and garlic and saute until translucent. Add cubed cream cheese, and stir until melted. Whisk in cream and as much milk as needed (1/4 to 1/2 a cup.) Whisk until creamy. Whisk in Parmesan cheese. Add salt to taste. When sauce is creamy and salted to perfection, add chicken tenders. Cover and simmer for 5-8 minutes. After 8 minutes (or when this side of the chicken has turned white and started to brown), turn chicken tenders and stir sauce. Simmer another 5-8 minutes, then check chicken for doneness. As soon as tenders are cooked through, slice into chunks and mix back into sauce. Serve over noodles.

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