Creamy Alfredo Four Ways
Cook Time:
20
Minutes
Difficulty:
Easy
Serves Up To:
12
Servings
Nutrition Information
| Total Fat | 7g |
|---|---|
| Cholesterol | 15mg |
| Sodium | 260mg |
| Potassium | 39mg |
| Total Carbohydrates | 3g |
|---|---|
| Dietary Fiber | 0g |
| Sugars | 0g |
| Protein | 4g |
Ingredients
3 tablespoons butter or buttery spread
4 tablespoons almond flour divided
1 3/4 cups Almond Breeze Unsweetened Original Almondmilk or Extra Creamy Almondmilk
3/4 cup chicken broth
1 1/4 cups shredded Parmesan cheese (dairy or non-dairy)
2 oz. 1/3-less fat (Neufchatel) or regular cream cheese (dairy or non-dairy)
1/2 teaspoon garlic salt or to taste
Freshly ground pepper to taste
Directions
- 1
Melt butter in a medium saucepan over medium heat. Add 3 tablespoons flour; cook and stir for 1 minute more. Slowly whisk in almondmilk and broth. Cook, whisking constantly, until mixture is thickened and bubbly.
- 2
Reduce heat to low and stir in cream cheese. Toss the cheese with the remaining tablespoon of flour. Add a small handful at a time to the sauce, whisking until smooth and melted before adding more. Season garlic salt and pepper.
Notes
**Option 1: Tacos
Ingredients: 1 cup Creamy Breeze Alfredo Sauce 1/2 cup shredded Mexican blend cheese (dairy or non-dairy) 1/2 teaspoon Mexican seasoning blend 2 to 3 tablespoons canned diced green chiles (optional)
Directions: Place sauce in a small saucepan and cook over low heat until sauce is hot. Stir in cheese, chiles and seasoning blend and cook until cheese is melted, stirring occasionally.
Total time: about 7 minutes
**Option 2: Loaded Baked Potato
Yield: 4 servings Ingredients: 2 large russet potatoes (about 1 1/2 lbs.) 3/4 cup Creamy Breeze Alfredo Sauce 1/2 cup shredded sharp Cheddar cheese (dairy or non-dairy) 2 tablespoons light, regular or fat-free sour cream (dairy or non-dairy) 1/2 cup tiny steamed broccoli florets 2 tablespoons real bacon bits (optional) Sliced green onion tops (optional)
Directions: Pierce potatoes with a fork and place on a microwave-safe plate. Microwave on HIGH for 10 to 12 minutes or until potatoes are soft when gently squeezed.
While potatoes are cooking, place sauce in a small saucepan and cook over low heat until sauce is hot. Stir in cheese and sour cream and cook until cheese is melted, stirring frequently. Stir in broccoli.
Carefully cut potatoes in half and fluff the insides. Stir half the sauce into each potato. Place potatoes on 4 plates and top with remaining sauce. Sprinkle with bacon bits and green onions, if desired.
Total time: 25 minutes
**Option 3: Alfredo Pizza
Yield: 4 servings Ingredients: 1 premade thin pizza crust 1/2 cup Creamy Breeze Alfredo Sauce 1 cup shredded mozzarella or smoked mozzarella cheese (dairy or non-dairy) Optional Toppings: Thinly sliced red onion, sliced olives, sliced bell peppers or cooked, crumbled Italian turkey sausage or diced ham
Directions: Preheat oven to 425°F and line a large baking sheet with foil. Spread sauce onto pizza and sprinkle evenly with cheese.
Finish with any desired toppings and place on baking sheet. Bake for 15 minutes or until pizza is lightly browned around the edges.
Total time: 30 minutes
**Option 4: Spinach and Tomato Alfredo Chicken
Yield: 4 servings Ingredients: 1 tablespoon butter, buttery spread or olive oil 4 small boneless, skinless chicken breasts 1 cup Creamy Breeze Alfredo Sauce 1 1/2 cups coarsely chopped baby spinach 12 small cherry tomatoes, quartered 1/2 teaspoon dried basil
Melt butter in a large skillet over medium heat. Add chicken and cook for 5 minutes on each side or until lightly browned and cooked through.
Remove chicken from skillet. Add sauce and basil to skillet. Cook for 2 to 3 minutes or until sauce is hot. Add spinach and tomatoes and cook until spinach is wilted. Add chicken back to skillet and turn to coat with sauce. Makes 4 servings.
Total time: 25 minutes
Made with these products:
Notes
**Option 1: Tacos
Ingredients: 1 cup Creamy Breeze Alfredo Sauce 1/2 cup shredded Mexican blend cheese (dairy or non-dairy) 1/2 teaspoon Mexican seasoning blend 2 to 3 tablespoons canned diced green chiles (optional)
Directions: Place sauce in a small saucepan and cook over low heat until sauce is hot. Stir in cheese, chiles and seasoning blend and cook until cheese is melted, stirring occasionally.
Total time: about 7 minutes
**Option 2: Loaded Baked Potato
Yield: 4 servings Ingredients: 2 large russet potatoes (about 1 1/2 lbs.) 3/4 cup Creamy Breeze Alfredo Sauce 1/2 cup shredded sharp Cheddar cheese (dairy or non-dairy) 2 tablespoons light, regular or fat-free sour cream (dairy or non-dairy) 1/2 cup tiny steamed broccoli florets 2 tablespoons real bacon bits (optional) Sliced green onion tops (optional)
Directions: Pierce potatoes with a fork and place on a microwave-safe plate. Microwave on HIGH for 10 to 12 minutes or until potatoes are soft when gently squeezed.
While potatoes are cooking, place sauce in a small saucepan and cook over low heat until sauce is hot. Stir in cheese and sour cream and cook until cheese is melted, stirring frequently. Stir in broccoli.
Carefully cut potatoes in half and fluff the insides. Stir half the sauce into each potato. Place potatoes on 4 plates and top with remaining sauce. Sprinkle with bacon bits and green onions, if desired.
Total time: 25 minutes
**Option 3: Alfredo Pizza
Yield: 4 servings Ingredients: 1 premade thin pizza crust 1/2 cup Creamy Breeze Alfredo Sauce 1 cup shredded mozzarella or smoked mozzarella cheese (dairy or non-dairy) Optional Toppings: Thinly sliced red onion, sliced olives, sliced bell peppers or cooked, crumbled Italian turkey sausage or diced ham
Directions: Preheat oven to 425°F and line a large baking sheet with foil. Spread sauce onto pizza and sprinkle evenly with cheese.
Finish with any desired toppings and place on baking sheet. Bake for 15 minutes or until pizza is lightly browned around the edges.
Total time: 30 minutes
**Option 4: Spinach and Tomato Alfredo Chicken
Yield: 4 servings Ingredients: 1 tablespoon butter, buttery spread or olive oil 4 small boneless, skinless chicken breasts 1 cup Creamy Breeze Alfredo Sauce 1 1/2 cups coarsely chopped baby spinach 12 small cherry tomatoes, quartered 1/2 teaspoon dried basil
Melt butter in a large skillet over medium heat. Add chicken and cook for 5 minutes on each side or until lightly browned and cooked through.
Remove chicken from skillet. Add sauce and basil to skillet. Cook for 2 to 3 minutes or until sauce is hot. Add spinach and tomatoes and cook until spinach is wilted. Add chicken back to skillet and turn to coat with sauce. Makes 4 servings.
Total time: 25 minutes
Courtesy of: Almond Breeze
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