The Best Alfredo Sauce… Ever… Seriously… The Best Ever!! – Marcella The Cheesemonger International Guilde des Fromagers
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The Best Alfredo Sauce… Ever… Seriously… The Best Ever!!

We apologize that “play-by-play” pictures aren’t available… The lady and I review cheese and don’t consider ourselves Chefs… and when cooking… The Lady and I have one primary goal: to eat!!

From the post at our sister blog, you know that The Lady and I have fallen back in love with the Dutch cheese, Parrano, an aged Gouda that thinks it’s Parmesan. It’s quite a terrific cheese!! The Lady made Chicken Primavera Alfredo using Parrano instead of the traditional Parmigiano-Reggiano.

Parrano added a depth and complexity to the sauce that has led me to crown Parrano Alfredo Sauce, “The Best Alfredo Sauce… Ever… Seriously… The Best Ever!!”

And here’s how she made it:

Ingredients:

Preheat oven to 275°.

Pasta: Use what you have in the pantry: we used Farfalla. Cook according to directions. When you drain it, do NOT rinse. The sauce sticks better to unrinsed pasta.

4 Boneless and Skinless Chicken Thighs (we use ONLY Foster Farms, home of those great Imposter Commercials) Cut into small chucks and/or strips.

Fresh Veggies: Use what you have in the fridge: we used mushrooms, zucchini, asparagus

Murray River Flake Sea Salt and Fresh Ground Tellicherry Pepper to lightly season the chicken thighs

EVOO (for sautéing the chicken thighs and veggies)

1 Cup Heavy Cream (This is the cream that The Lady treats me to every morning: she buys it just for me; I was happy to share for making The Best Alfredo Sauce… Ever… Seriously… The Best Ever!!)

½ Stick Butter (1/4 Cup)

1 Cup Shredded Parrano (Divided)

Fresh Ground Tellicherry Pepper

Preparation:

Heat a deep sauté pan.

Add the EVOO.

Season the chicken with salt and pepper to taste.

Sauté the chicken thighs until almost cooked through.

Add the veggies and toss all to cover with the EVOO and juice of chicken. Sauté all for a couple of minutes. Remove from heat and cover. Place in oven to finish cooking and remain warm.

In another sauté pan, heat the heavy cream. Add the butter and whisk to melt. Add ¾ cup of the Parrano and continue whisking. Grind fresh pepper on top.

Remove chicken and veggies from oven. Remove top. There will be extra liquid. Put over high heat and evaporate liquid without burning or further cooking.

Add cooked and drained pasta.

Top with sauce.

Toss and serve immediately. Use remaining Parrano to top individual dishes.

Enough for 2 with just enough left over for The Lady to take to work for her lunch.

And this how you make “The Best Alfredo Sauce… Ever… Seriously… The Best Ever!!”

 

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