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Monday, January 23, 2012

Chicken Alfredo Potato Bowl

We love Alfredo Sauce on noodles, however, right now I've got a bunch of potatoes stored that need to be used.  I figured we could do our usual alfredo sauce and some chicken tenders and settle that over some real mashed potatoes for a nice potato bowl.  It turned out terrific!

You could use a bottled alfredo sauce, but it's really pretty easy to make your own if you have the ingredients on hand.

Easy Alfredo Sauce
2 C. half & half or a mix of heavy cream and milk OR 2 C. of evaporated milk
1 C. milk
2 T. butter
3 T. flour
1 clove of garlic, minced
1/2 C. Parmesan cheese, grated
salt and pepper to taste

Saute the garlic in the 2 T. of butter until it softens.  Mix in flour and make a roux.  Add milk and cream slowly, stirring constantly over medium heat until all milk is added and sauce starts to thicken.  Add Parmesan cheese and stir until it's melted and blended in.  Salt and pepper to taste.  The sauce thickens as it cools.  If it's thicker than you'd like, add a bit of milk or cream until it's the consistency you desire.

To make the rest of this Chicken Alfredo potatoes:

Pan-fry chicken tenders or strips of boneless skinless chicken breast.  Season with salt and pepper.   (If you want to dirty fewer dishes, remove the chicken at this point and make the alfredo sauce in this pan)  Pour alfredo sauce over chicken.   Scoop mashed potatoes into single serving bowls, add a couple of strips of chicken and ladle sauce over all.  Sprinkle with paprika.  Enjoy!

Joy's Notes:   We MUCH prefer fresh mashed potatoes to instant... you could use instant, but there's just so much more texture and body in fresh mashed. 


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