Chicken alfredo recipe, as seen on 'Your Morning Saturday' - News, Weather, Sports, Toledo, OH

Chicken alfredo recipe, as seen on 'Your Morning Saturday'

TOLEDO, OH (WTOL) - Chef Jim Rhegness explains how to make a chicken alfredo recipe, great for cold winter nights.

 CHICKEN ALFREDO (over fettuccini with alfredo sauce and mushrooms)

Serves: 4


Chicken breast - 5 ounce, trimmed

Mushrooms – ½ pound, sliced

Asparagus – 1 pound, peeled and trimmed

French bread – ¼ loaf, thinly sliced

Butter (as needed) – thinly sliced

Vegetable Oil (as needed)

Flour (as needed)

Salt & Pepper (to taste)

Fettuccini – 12 ounces, precooked

Alfredo Sauce – 6 ounces


  1. Lightly dredge chicken breast with flour, season to taste
  2. In a hot pan with a small amount of oil. Sear chicken breast – presentation side down
  3. Turn chicken breast and allow to finish cooking in oven
  4. Rest chicken and hold warm for service
  5. Sauté mushrooms in butter and oil – seasoning to taste; drain; reserve
  6. Blanche asparagus in salted water until bright green and al dente; reserve
  7. Brush French bread slices with butter, season to taste, if desired
  8. Toast French bread slices in sauté pan until golden brown; reserve
  9. To plate: toss Alfredo sauce with noodles, mushrooms, and asparagus season to taste; serve on a hot plate

   10.  Slice chicken and arrange per your design on the tossed pasta

   11.  Serve with crostini on the side

 Note: After peeling and trimming asparagus, less than one pound of edible portion of asparagus will remain.

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