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Friday, March 25, 2016

Chicken Alfredo Recipe


    8 ounces (225 grams) dried pasta, egg noodles or fettuccine
    1 – 15 ounce (425 grams) jar of Alfredo sauce
    1 cup (fresh or frozen) precooked chicken (dice into ¼" squares, then measure)
    2 teaspoons chicken base
    1 tablespoon roasted garlic
    ½ tsp. coarsely ground pepper
    Parmesan cheese for garnish (optional)


    Dice pre-cooked chicken into ¼" size chunks, measure out 1 cup to use for this recipe, return leftover chicken to your refrigerator.
    If you're using fettuccine or spaghetti, break the dry pasta into halves or thirds. Place pasta, 2 teaspoons chicken base, and 2 cups cold water into the bowl of the pressure cooker. (You might want to add more water if you have a jiggle top pressure cooker.)
    If you're using frozen diced chicken or uncooked chicken, add it to the pressure cooker. If you're using pre-cooked chicken, don't add it until after the noodles have been cooked. Cook at HIGH PRESSURE (10 PSI) for 2 minutes using QUICK RELEASE (if you're using raw chicken, increase the time under pressure to 3 minutes). When timer beeps, use tongs to move pressure valve to "pressure release". Turn off the "keep warm" setting.
    Stir 1 tablespoon of roasted garlic into the jar of alfredo sauce.
    Once pressure has been released, remove pressure cooker lid, tilting it to direct any remaining heat and steam away from your face. Stir pasta briefly in its cooking water. Remove pressure cooker bowl and drain cooking water as needed.
    Return pasta to bowl. Add chicken (if not already added), alfredo pasta sauce and coarsely ground pepper. Stir, garnish with shredded parmesan cheese, if desired. Serve immediately.
    NOTE: If you are feeding more than 2 or 3, or you want leftovers, this recipe can be doubled and cooked in one batch in the pressure cooker.

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