Chicken Alfredo

I have always loved chicken alfredo. Always wanted to try making it myself too but I was always a little scared. lol It just seemed to be one of the more complicated foods. Well I was feeling adventures last week and we had some Parmesan cheese in the fridge (usually it disappears very quickly) so I thought I would finally give alfredo a shot. I looked all over the internet for a recipe but they all had some ingredient I did not have. I finally chose one (though I still had to tweak it a bit to fit my pantry) and got started. It turned out so good!!! And it wasn't really that difficult. Just enough to make it fun. :-) Let's see if I can remember it all...


Ingredients:


2 lbs chicken
1/2 cup butter
6 oz shredded cheese (I used a sun-dried tomato mozzarella blend)
1 1/2 cup milk
1 tsp garlic powder
6 oz Parmesan cheese
1/8 tsp pepper


Directions:


Melt butter in a saucepan over med heat. Add shredded cheese and keep stirring to it won't stick until it's melted down with the butter. Gradually add milk, stirring to keep out lumps. Add garlic powder and pepper. Stir in Parmesan cheese. Turn heat down and allow to simmer for 15 minutes or so, stirring continually to keep from sticking. 
At the same time, dice uncooked chicken and place in a skillet with 1 Tbsp oil over med-high heat. Season to your liking (I used salt, pepper, and garlic powder). Cook until done, "stirring" frequently to keep from burning. 
When the chicken is done put it in the sauce and let sit for 10 minutes or so, until noodles are done and you are ready to mix together and serve. 


I made 2 pounds of angel hair noodles and there wasn't quite enough sauce. The flavor was fine bit I like it a little more wet so next time I'll probably do 1 1/2 of the recipe. If you like yours very wet I would advise this recipe per pound of noodles...if that makes sense. lol