Posts Tagged ‘alfredo’
Sometimes my pizza toppings are composed of a random array of things found while digging through the junkyard that is my refrigerator. Those pizzas don’t regularly manage to find their way onto this screen, but once in awhile I create something worth repeating beyond the realm of simply using up leftovers. With the amount of pizza eaten in my kitchen, one is bound to squeak out every once in awhile.
This is another one of my pasta-dish-gone-pizza recipes. The first was the Cajun Chicken Alfredo Pizza, inspired by none other than my Guiltless Cajun Chicken Alfredo. But instead of cajun seasoning and broccoli, you have spinach and pesto with your chicken alfredo pizza. Isn’t coming up with new pizzas fun? I remember when choosing between pepperoni or just cheese seemed like a difficult choice. Now the topping options are endless and I must try them all!!
One year ago: Cake batter Fruit Dip
CHICKEN & SPINACH ALFREDO PIZZA
1 recipe thin-crust pizza dough
2 Tbsp basil pesto
1/2 cup Alfredo sauce
1/2 cup cooked shredded chicken
1 cup fresh spinach
1/2 cup Mozzarella, shredded
1/4 cup Parmesan, shredded
- Preheat oven to 400 degrees with a pizza stone placed on the center rack for 15 minutes.
- On a cornmeal dusted pizza peel, roll out the pizza dough. Spread the pesto and Alfredo sauce over the dough within 1/2 inch of the edge. Top with chicken pieces, spinach and sprinkle cheeses over top.
- Shimmy off the pizza peel onto the preheated pizza stone and bake for 12-15 minutes or until crust is golden and cheese is bubbly.
Source: The Spiffy Cookie original
I love gnocchi dishes and after reading about how this one in particular made sea-food eaters at dinner jealous, I knew I had to try it (being a fellow non-seafood fan). I have had sun-dried tomato alfredo sauces many times, but I think this was my first experience adding roasted red peppers. And let me just tell you that every last drop of this sauce was devoured, I made sure of it. There was no way I was allowing any of that deliciousness go to waste. And even though I went ahead and used a homemade lighter alfredo sauce recipe instead of jarred, it was still quick to throw together. Next time I might even add some chicken.
Stay turned because tomorrow I am guest posting on Lemon Sugar – the very place this recipe originated!
One year ago: Nutella Mousse
GNOCCHI WITH ROASTED RED PEPPER CREAM SAUCE
1 package fresh gnocchi
2 cups Alfredo sauce (jarred or homemade)
1-14 oz. can petite diced tomatoes
1/3 cup chopped roasted red pepper
1/4 cup heavy cream
1/4 cup white wine
Pinch of salt
2 Tbsp fresh chopped basil, plus more for garnish
1/2 cup grated Parmagiano-reggiano cheese, plus more for garnish
- In a medium, heavy-bottomed saucepan, combine alfredo sauce, salt and wine. Stir until combined, and barely simmering.
- Add heavy cream, tomatoes and roasted red pepper and stir to combine. Bring to a light simmer and remove from heat.
- Stir in grated cheese and fresh basil. Set aside and prepare gnocchi according to package directions. Drain gnocchi and stir into prepared sauce.
- Garnish with more grated cheese and fresh basil. Serve.
Source: Lemon Sugar
When you think of an Alfredo sauce, “light” is not the first word that normally pops into your head to describe it. So when I was given a sample of Classico’s new light Alfredo pasta sauce, I’d be lying if I said I weren’t skeptical. 50% less fat at 45% fewer calories (60 cal/serving)? But aren’t fat and calories the reason why Alfredo sauce is so good to begin with? Why rob it’s characteristics?
This skeptic was proven wrong – this sauce was great. I couldn’t tell it was a lighter version at all. Granted I did not eat it by itself, but who sits down with a bowl of Alfredo for dinner? I won’t judge you if you do, because pasta is just a vehicle for sauce to get into my mouth anyway. However, this dish has no pasta at all. Instead there are buttery biscuits on top, MmMmm!! Definitely making this again, and will be looking for this light Alfredo sauce on the shelf the next time pasta sauce is on my grocery list.
CHICKEN ALFREDO BISCUIT CASSEROLE
2 Tbsp butter, divided
2 cups sliced fresh mushrooms
1/2 cup chopped onion
1 clove garlic, minced
1 jar (15 oz) Classico light creamy Alfredo pasta sauce
1/4 cup milk
2 cups chopped cooked chicken
2 cups frozen broccoli florets, thawed
1/4 cup + 1 Tbsp grated Parmesan cheese, divided
1/4 tsp dried basil leaves
Salt and pepper
1 can (10 biscuits) refrigerated buttermilk biscuits
- Heat oven to 375 degrees. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- In 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook mushrooms, onion and garlic in butter, stirring occasionally, about 5 minutes or until tender. Stir in Alfredo sauce, milk, chicken, broccoli, 1/4 cup Parmesan and basil. Season with salt and pepper to taste. Cook until mixture is thoroughly heated and bubbly, stirring constantly. Spoon into baking dish.
- Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Drizzle biscuits with remaining 1 tablespoon melted butter; sprinkle with 1 tablespoon Parmesan cheese.
- Bake 15 to 20 minutes or until biscuits are golden brown.
Source: Adapted slightly from Pillsbury
Disclosure: This post is part of a Foodbuzz Tastemaker program with Classico Light Creamy Alfredo Pasta Sauce and I received a free sample of Classico® Light Creamy Alfredo Pasta Sauce.
Recipe also featured on All Free Casserole Recipes.