I have always loved Alfredo sauce, but never really took the time to see how complex making this is. And the stuff in the bottle?! Please! Don't get me started! So trying this sauce, looking at a few recipes online, it really is an easy fix. And of course, my signature to any recipes is to take the recipe, contemplate on it and then twist it! With that in mind, I give you the recipe for Alfredo Arizona.
1/4 cup Olive Oil
1 Garlic Clove, crushed
1 pound Chicken Thighs, cut into bits or slices
1 teaspoon Marjoram
1 teaspoon Italian seasoning
10 twists of Black Pepper grinder
1 tablespoon Ranch Seasoning
In a dutch oven, heat oil. (Depending on the size of pan, use only enough olive oil to coat the bottom of the pan.) Add garlic and then chicken slices, followed by the seasoning. When cooked, use a spider, or slotted spoon, to remove the chicken from the pan, leaving as much of the juice/oil behind.
1.5 cups Chicken broth
2 tablespoons Ranch Seasoning
1 Garlic Clove, crushed
1 teaspoon Marjoram
1.5 cups Heavy Whipping Cream
10 ounces fresh Parmesan cheese
In the same dutch oven that you cooked the chicken in, add broth and garlic and bring to a boil, mixing with whisk. Turn heat to medium, add whipping cream and spices. Continually whisk until sauce boils. (Add Parmesan cheese and whisk until cheese is melted. If sauce is too thin, add more whipping cream. If sauce is too thick, add more broth.) Add chicken to sauce and mix. Let sit on low heat while cooking pasta.
Prepare your pasta of choice according to package instruction.
Prep to serve time: Approximately 30 minutes. Serves 7.
Best served with salad, bread sticks and broccoli.
