Easy Poblano Alfredo Sauce Recipes
EASY POBLANO ALFREDO SAUCE
Here's an idea that I came up with the other day. It would be good served with grilled chicken on the side.
Provided by Andtototoo
Categories Sauces
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 3
Steps:
- After you have roasted 2 green pablano/pasilla chilies under the broiler and let them cool in a plastic bag, remove the skin and seeds and wash them.
- Put the chilies in a food processor and puree as much as possible.
- Add a 16 oz. jar of alfredo sauce and puree again.
- Pour the sauce into a medium-size saucepan and heat over medium heat until just hot. Serve over pasta. I served it over some penne pasta. Serve parmesan cheese on the side, as desired.
- This would be even better if you made homemade alfredo sauce. You could also add pieces of grilled chicken to the sauce if desired, although I haven't tried it that way.
Nutrition Facts : Calories 18, Fat 0.1, Sodium 3.1, Carbohydrate 4.3, Fiber 0.7, Sugar 2.3, Protein 0.9
EASY ALFREDO SAUCE I
This is a quick and easy side dish, that my family loves with chicken!
Provided by Kathy Rose
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 3
Steps:
- In a medium saucepan combine whipping cream, butter or margarine, and grated Parmesan cheese. Cook over medium low heat until smooth. Remove from heat. Sauce will thicken upon standing.
Nutrition Facts : Calories 371.6 calories, Carbohydrate 2.3 g, Cholesterol 125.2 mg, Fat 37.8 g, Protein 7.1 g, SaturatedFat 23.6 g, Sodium 333.7 mg, Sugar 0.2 g
ALFREDO SAUCE
Provided by Ree Drummond : Food Network
Time 10m
Yield about 2 cups
Number Of Ingredients 5
Steps:
- In a saucepan or skillet, warm the butter and cream. Season with salt and pepper. Add the Parmesan and stir until melted.
- Toss to combine, thinning with pasta water if necessary.
QUICK AND EASY ALFREDO SAUCE
I experimented with this until I found a quick, cheap, and easy Alfredo sauce combination -- the secret is cream cheese!
Provided by DAWN CARTER
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.
Nutrition Facts : Calories 647.9 calories, Carbohydrate 10 g, Cholesterol 169.8 mg, Fat 57.1 g, Fiber 0.2 g, Protein 25.1 g, SaturatedFat 35.8 g, Sodium 1029.8 mg, Sugar 6.6 g
POBLANO CHILE SAUCE
Steps:
- Lay whole peppers (chiles or bell peppers) on their sides on racks of gas stove burners (preferably 1 to a burner) and turn flame on high. Roast peppers, turning them, until skins are blistered and have brown patches, 3 to 6 minutes. Do not overchar bell peppers; they will lose their bright color. (Alternatively, peppers may be roasted in same manner on rack of a broiler pan under a preheated broiler about 2 inches from heat.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers (wear rubber gloves when handling chiles). Cut off tops and discard seeds and ribs. Chop peppers. Peppers may be prepared 1 day ahead and chilled, covered.
- Chop garlic and chop enough onion to measure 1 cup. In a nonstick skillet cook garlic and onion in oil over moderately low heat, stirring, until softened. Skim fat from broth. Stir in broth and peppers and simmer 1 minute. In a blender puree mixture until completely smooth (use caution when blending hot liquids) and season with salt.
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- 1. Start by roasting the poblano pepper. Place the pepper on a small baking sheet and broil on high for 6 minutes on each side. Place in a plastic bag and let sit for 10 minutes, once the pepper has cooled, remove the waxy skin, stems and seeds, and place it in a blender. Pour in the milk, and blend until smooth.
- 2. To make the alfredo, heat up the butter, then add the poblano/milk mixture, heavy cream, salt, cheese, and black pepper in a saucepan over medium low heat just until the sauce comes to a simmer, stirring occasionally to make sure nothing sticks to the bottom of the pan. Let simmer for 3 minutes, then remove from heat.
- 3. While the sauce cooks, bring a small pot of water to a boil. Slice the chicken breasts in half, and season them with salt and pepper and grill for 4-5 minutes on each side. Add the fresh pasta to the boiling water and cook for 3 minutes.
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