Ingredients:
1 lb Italian sausage (I like mild sausage)
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1/4 cup bacon bits (optional)
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream
Directions:
- Chop or slice uncooked sausage into small pieces.
- Brown sausage in your soup pot.
- Add chicken broth and water to pot and stir.
- Place onions, potatoes, and garlic in a separate pot.
- Cook on medium heat until potatoes are done.
- Add sausage and bacon.
- Salt and pepper to taste.
- Simmer for another 10 minutes.
- Turn to low heat.
- Add kale and cream.
- Heat through and serve.
Fettuccine Alfredo With Bacon
Ingredients:
- 1 (9 ounce) package refrigerated fresh fettuccine
- 2 slices applewood-smoked bacon, chopped
- 1 teaspoon garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup 1% low-fat milk
- 2/3 cup parmigiano-reggiano cheese, grated
- 1/2 teaspoon salt
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon black pepper
Directions:
- Cook fettuccine following the package directions, minus salt and fat. Drain in a colander over a bowl. Reserve 1/4 cup of the cooking liquid.
- Meanwhile, cook bacon in a large skillet over medium-high until crispy (about 4 min), stirring occasionally. Remove bacon pieces from the pan, don't drain the drippings.
- Add garlic to the pan and sauté for 1 minute. stirring constantly.
- Sprinkle flour over the garlic and cook for about 30 seconds, stirring constantly.
- Gradually add milk, stirring constantly; cook for 2 minutes or until bubbly and slightly thick.
- Reduce heat to low.
- Add cheese, stir until it melts.
- Stir in salt and 1/4 cup of the reserved cooking liquid.
- Add the pasta to pan; toss well to combine. Sprinkle with bacon, parsley, and pepper.
Alfredo Fettuccine
Ingredients:
- 8 ounces cream cheese, cut in bits
- 3/4 cup parmesan cheese, grated
- 1/2 cup butter or 1/2 cup margarine
- 1/2 cup milk
- 8 ounces fettuccine, cooked, drained
Directions:
- In large saucepan combine cream cheese, parmesan, butter and milk, stirring constantly until smooth.
- Toss pasta lightly with sauce, coating well.
- Leftovers freeze well.
Chicken With Fettuccine Alfredo
Ingredients:
- 8 ounces fettuccine pasta
- 5 tablespoons butter, divided
- 4 boneless skinless chicken breast halves
- salt and pepper
- 1/4 cup flour
- 1 tablespoon minced onion
- 2 tablespoons minced garlic
- 1 1/2 cups light cream
- 1/4 cup parmesan cheese
- 1 teaspoon parsley
- 1/2 teaspoon red pepper flakes
Directions:
- Cook fettuccine according to package. Drain.
- While fettuccine is cooking, prepare chicken.
- Heat 12-inch skillet; add 2 TBSP butter.
- Flatten chicken slightly.
- Salt and pepper chicken.
- Roll in flour, add to skillet.
- Cook and brown until juices run clear, about 10 minutes.
- Remove from skillet.
- Add to skillet 2 TBS butter, onions, and garlic.
- Cook 1 minute.
- Add cream, cook for 3 minutes until reduced a bit.
- Add cheese, parsley, and red pepper flakes. Stir well.
- Add last 1 TBSP butter and stir well.
- Bring back chicken and coat with sauce.
- Place chicken on plates, put fettuccine in sauce and swirl around to coat well.
- Add to plate with chicken.
Olive Garden Fettuccine Alfredo
Ingredients
- 1/2 cup butter
- 2 tablespoons cream cheese
- 1 pint heavy cream
- 1 teaspoon garlic powder
- salt
- black pepper
- 2/3 cup grated parmesan cheese (preferably fresh)
- 1 lb fettuccine, prepared as directed
Directions:
1 In a medium saucepan, melt butter.
2 When butter is melted, add cream cheese.
3 When the cream cheese is softened, add heavy cream.
4 Season with garlic powder, salt, and pepper.
5 Simmer for 15-20 minutes over low heat, stirring constantly.
6 Remove from heat and stir in parmesan.
7 Serve over hot fettucine noodles.
