4 November, 2015
Tomato and Chicken Alfredo Sauce
I recently had some pasta on hand and needed a sauce. Standard alfredo sauce wasn’t exactly what I wanted, but tomato sauce was going to be too acidic for what I wanted. So, I compromised. I also had a rotisserie chicken in the refrigerator (sometimes, like many others, I just don’t feel like cooking). I decided to add some of it as well. So what I ended up with wasn’t exactly a traditional alfredo sauce, but tasty nonetheless.
Servings: About 4
Cook time: About 45 minutes
- 8 Tbsp Butter (I prefer salted)
- 8 oz Chicken Broth
- 1 Chicken Bouillon Cube
- 2 Cloves Garlic (if you like garlic a lot, feel free to add more, I normally do)
- 1-2 Chicken Breasts, cooked and cubed
- 14 or 14.5 oz Can Diced tomatoes
- Splash white wine
- ½ tspn Cayenne powder (optional)
- 2 Tbsp Flour
- 1 Tbsp Minced Basil (fresh and feel free to set some aside as a garnish)
- ½ C. Shredded or grated Parmesan Cheese
- Whatever already cooked pasta you’re going to use. I used some refrigerator case spinach and 3 cheese ravioli that claimed nine servings (I beg to differ on that estimate. It was more like 4.)
- Use 2 tablespoons of butter to sauté the minced garlic. While the garlic sautés, mix the flour with some water, stirring until the lumps are mostly blended and set aside.
- 2. In a medium sauce pan combine white white wine, diced tomatoes, and chicken broth, chicken bouillon, heavy cream, melted butter and garlic, cayenne, and 6 tbsp butter, . Bring to simmer over medium heat and let simmer for about 15 minutes.
- Stir flour mixture again. Add flour mixture and chicken to the saucepan. Simmer another five minutes.
- Add the basil, parmesan, and cooked pasta (or if the pan is too small, add the sauce to whatever pot you boilded the now drained pasta in). Simmer another five minutes. Serve hot in bowls (though you might let it cool enough that people don’t blister their mouths)