Chicken Alfredo

I made this again tonight for dinner and added sliced carrots to it. I boiled the carrots in a pan for 10-15 minutes and then added the dry noodles to them to cook. It was even better. YUM!
I decided to make an Alfredo sauce from scratch. I didn't have the little pocket of mix and didn't want to go to the store. I made my OWN! From SCRATCH!
I was even missing the heavy cream that all the recipes called for, so I looked up a substitute for that. Beware: This is NOT a diet recipe. Chicken Alfredo just sounded so yummy to me:

Here's what I did:
Alfredo Sauce
Ingredients:
-1/4 cup Butter
-1 cup Heavy Cream
(substitute-melt 1/3 cup butter in microwave, add 3/4 cup milk, 1 Tablespoon Flour to thicken.)
-1 clove Garlic (I actually used about 1/2 teaspoon of Garlic Powder)
-1/2 cups Freshly Grated Parmesan Cheese (I actually used the powdered Kraft kind)
-1/4 cup Chopped Fresh Parsley (I actually used about 2 Tablespoons of dry parsley)
Instructions:
Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.

I cut up two chicken breasts and browned them in a frying pan with 1/4 teaspoon garlic and 1 Tablespoon Parsley and then combined the sauce with the chicken. I boiled Vermicelli noodles (Size between spaghetti and angel hair) and put the sauce on the noodles on the plates.

Elizabeth practically licked her plate and had two helpings. Andy had two helpings (Elizabeth's were smaller) and Olivia liked it a lot too. Elizabeth said it was the best ever and said it over and over. I guess it was a hit! Vincent had some all cut up too and he ate it, but spilled most of it. Elizabeth said I should make it all the time, so I asked her if she wanted it for lunch tomorrow. She said she does. Then, I asked her if she wanted it for breakfast too. She says she does, (but she won't get it.) I think I'll be making this one again. I love being able to search online for recipes and substitutions. It makes everything so much easier!

Vegetable Alfredo Salad Recipe

I decided to add in a recipe I just made up tonight. I've been trying to think of a way to use up some salad noodles. Here's the recipe and what I did.
Vegetable Alfredo Salad
Ingredients:
3 cups Water
1/4 teaspoon Salt
2 cups Salad Noodles-little cylinder ones that are 1/4 size of macaroni
2 cups Sliced Baby Carrots
2 Tablespoons Vegetable Oil
1/4 teaspoon Lemon or Lime Juice
2 cups Cut up Cucumbers (2 small cucumbers)
1 small can Sliced Olives
4 small Cut up Tomatoes
1 Packet Alfredo Sauce-prepare as directed on packet
1/4 cup Grated Parmesan Cheese, a little more for sprinkling on top

Instructions:
In large saucepan, boil water with salt. Add noodles when boiling. While boiling, prepare vegetables for salad. Place each in small bowls. When noodles are tender, add carrots and boil for three more minutes. Drain noodles and carrots and put into a large mixing bowl. Toss with vegetable oil and lemon or lime juice. Prepare Alfredo sauce in small saucepan. Pour over noodles and carrots. Stir. Add in cucumbers, olives, tomatoes, and Parmesan cheese. Stir. Sprinkle more Parmesan cheese on top and refrigerate. It tastes really good warm too.