Easy Chicken Alfredo

Serves 10

224

Easy Chicken Alfredo

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Ingredients

• 1 lb good quality fettucini pasta
• 1/4 c. (1/2 cube) butter
• 4 generous teaspoons minced garlic (bottled with water and phosphoric acid)
• 2 c. chicken broth
• 1 c. water
• 1 1/2 lb. cooked chicken pieces
• 2 c. milk
• 3/4 c. Ultra Gel
• 1 8 oz package cream cheese, room temperature, cut into cubes
• 1 c. shredded fresh Parmesan cheese (in refrigerated section)
• 1 c. heavy whipping cream

Instructions

• Cook pasta according to package directions, salting the water liberally. Be careful not to overcook--if the pasta absorbs too much water, the pan will be too full! And the pasta will be soggy.
• While the pasta is cooking:
• Melt the butter--add the garlic and saute until fragrant.
• Add the chicken broth and water
• Add the chicken and allow to simmer for ten minutes. Remove chicken and reserve
• Add milk to broth, then stir in Ultra Gel gradually with a wire whisk.
• Add cream cheese and cook slowly until melted.
• Add Parmesan cheese and stir until melted, then stir in cream.
• Season to taste with salt and pepper if desired. Be careful about adding more salt, as the pasta will be salted.
• Layer ingredients in 9 x 13" glass casserole dish or commercial foil pan, starting with a little sauce, then 1/2 pasta, then 1/2 chicken, then 1/2 of remaining sauce, remaining pasta, remaining chicken and finishing with sauce
• Cover with foil if using a 9x13" pan or foil lid if you're using a foil pan and seal tightly.
• If serving immediately, bake at 325 for 1 hour. If cooking later, refrigerate, then cook slowly at 300-325 degrees for about 2 hours. Be careful about using a higher heat as the sauce can easily scorch.
• NOTE: If you use a foil pan you might want to bake on a cookie sheet for easier handling.