Biaggis Alfredo Sauce Recipes

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BIAGGI'S FARFALLE ALFREDO



Biaggi's Farfalle Alfredo image

A chef from Biaggi's Italian Restaurant in Salt Lake City demonstrated his method for making this entree on a cooking segment of the local television news. Biaggi's menu states: Grilled chicken, bowtie pasta, roasted peppers, crispy Italian cured ham, sautéed red onions and peas tossed in our Alfredo sauce with asiago cheese. I can't wait to try this yummy dish!

Provided by Debs Recipes

Categories     Chicken

Time 10m

Yield 1 serving(s)

Number Of Ingredients 10

1/8 cup prosciutto or 1/8 cup bacon, cut into 1/2-inch pieces
1/8 cup diced red onion
1/4 cup sliced grilled chicken or 1/4 cup sliced baked chicken
1/8 cup diced roasted red pepper
1/4 cup chicken stock
1/2 cup alfredo sauce
1/8 cup frozen peas
1 1/2 cups cooked farfalle pasta or 1 1/2 cups pasta, of your choice cooked al dente
2 tablespoons fresh-grated parmesan cheese (use a 50/50 blend of Parmesan & Romano cheese if possible)
2 tablespoons fresh-grated asiago cheese

Steps:

  • Fry Prosciutto or bacon in a large skillet for 1-2 minutes; add onions to skillet and continue cooking until Prosciutto is browned; drain any excess fat; add chicken and red peppers to skillet; add chicken stock and deglaze the skillet; add alfredo sauce and gently bring to a boil; add peas.
  • Meanwhile, refresh the pasta by placing it into boiling water for 30-60 seconds; drain pasta then add it to the skillet; increase heat to high and toss contents of skillet for 20-30 seconds; remove from heat and add cheeses; toss to distribute evenly; serve.

BIAGGI'S ALFREDO SAUCE



Biaggi's Alfredo Sauce image

From Biaggi's Italian Restaurant in Salt Lake City, this scrumptious alfredo sauce is meant to go with another recipe I submitted: Biaggi's Farfalle Alfredo.

Provided by Debs Recipes

Categories     Sauces

Time 15m

Yield 1 quarts, 8 serving(s)

Number Of Ingredients 12

1/8 cup butter
1/2 tablespoon garlic, puree
1/4 cup yellow onion, finely diced
2 1/2 cups milk
1 cup heavy cream
1 dash ground nutmeg
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 cup cornstarch
3 tablespoons water
3/8 cup fresh-grated parmesan cheese (use a 50/50 blend of Parmesan & Romano cheese if possible)
3 tablespoons cups fresh-grated asiago cheese

Steps:

  • Melt butter in a sauce pan over medium heat; add pureed garlic and diced onions; cook about five minutes until the onions are tender and translucent.
  • Whisk in milk, cream, nutmeg, salt, and pepper; slowly bring the mixture up to a boil stirring frequently to prevent sticking.
  • Dissolve cornstarch in water; mix well so that there are no lumps; slowly add cornstarch mixture just as the sauce comes to a boil and whisk well; allow mixture to come back to a boil.
  • Turn off heat and stir in the cheeses; blend well, even using a small hand blender if possible, for three or more minutes until sauce is very smooth.
  • NOTE: You may use a regular blender if desired, but please be careful with the hot sauce and only puree one to two cups of it at a time ~ Use of blender is not absolutely required.
  • Taste sauce and season as desired; keep warm for immediate use or cool and store in refrigerator until needed.

Nutrition Facts : Calories 207.8, Fat 18, SaturatedFat 11.2, Cholesterol 63.2, Sodium 359.3, Carbohydrate 7.1, Fiber 0.1, Sugar 0.3, Protein 5

BIAGGI'S FARFALE ALFREDO RECIPE



Biaggi's Farfale Alfredo Recipe image

Provided by lazerforce

Number Of Ingredients 12

10 oz grilled boneless chicken breast strips
2 Tbl salt
16 oz farfalle (bowtie) pasta
2 Tbl olive oil
1/4 cup prosciutto, thinly sliced & diced
1/4 cup red onion, diced
24 oz Alfredo sauce
1 cup chicken stock
1/2 cup frozen peas, thawed
1/4 cup roasted red peppers, diced
4 Tbl Asiago cheese, grated
4 Tbl Parmesan, grated

Steps:

  • Heat olive oil in a large sauté pan over high heat. Add the prosciutto and red onion and sauté over heat for 2 - 3 minutes. Stir in the Alfredo sauce, chicken breast, chicken stock, peas and roasted red peppers and bring to a boil. Remove from heat, cover and set aside. Prepare pasta according to directions on package, drain 90% of water; add sauce to pasta and toss while continuing to stir over high heat for 1 - 2 minutes. Remove from heat and toss with the Asiago cheese and half of the Parmesan cheese. Place in a serving dish and sprinkle with remaining Parmesan cheese and serve immediately.

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