Alfredo Primavera Recipes

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
• Melt 1/4 cup butter in a large skillet over medium heat; cook and stir chicken and garlic in butter until chicken is browned. Add mushrooms, green bell pepper, and red bell pepper; cook and stir until vegetables are tender.
• Melt remaining 1/2 cup butter with half the heavy cream in a large saucepan over medium heat. Gradually add Parmesan cheese, alternating with pieces of cream cheese, stirring constantly. Stir in remaining heavy cream, simmering until sauce has thickened, about 5 minutes. Stir chicken and vegetable mixture into cream sauce.
• Transfer pasta to the saucepan and stir in egg. Cook and stir for 1 minute and serve immediately.

Steps:

• Cook spaghetti in large saucepan as directed on package, adding vegetables to the boiling water the last 3 min.
• Meanwhile, cook remaining ingredients in saucepan on medium-low heat until cream cheese is completely melted and mixture is well blended, stirring occasionally.
• Drain spaghetti mixture; return to pan. Add sauce; toss to coat.

Steps:

• In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and cook onion and carrot, stirring occasionally, 2 minutes. Add broccoli and red pepper and cook, stirring occasionally, 2 minutes. Stir in garlic, salt and pepper and cook 30 seconds. Stir in Sauce and water and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Serve over hot linguine and garnish, if desired, with chopped fresh basil. Preparation Time: 20 Minute(s) Cook Time: 10 Minute(s)

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat 4 to 5 minutes, stirring occasionally, until crisp. Stir in peas; cook 2 minutes, stirring occasionally. Add water; cover and cook 3 to 5 minutes or until peas are tender and water has evaporated. Add shrimp; cook 2 to 3 minutes, stirring occasionally, until shrimp are pink and firm.
• Stir in Alfredo sauce and pasta. Cook over medium-low heat, stirring occasionally, until thoroughly heated. Sprinkle with chives.

Steps:

• Cook and drain linguine as directed on package; cover to keep warm.
• Meanwhile, in 12-inch skillet, place asparagus, carrots, mushrooms, sugar snap peas and 1/2 cup water. Heat to boiling. Reduce heat to medium-low; cover and simmer 4 to 6 minutes or until vegetables are crisp-tender.
• Add shrimp; cook and stir 2 to 3 minutes or until shrimp are pink. Drain; return mixture to skillet.
• Stir in Alfredo sauce, chives and lemon peel. Simmer uncovered 2 to 4 minutes, stirring occasionally, until mixture is thoroughly heated. Serve over linguine. If desired, garnish with additional chives.

Steps:

• Cook cream cheese, parmesan cheese, butter and milk over medium-low heat, until melted and well blended, stirring occasionally.
• If you are using raw veggies cook in the microwave while sauce is cooking.
• Boil pasta while sauce is cooking.
• Drain pasta and vegetables.
• Toss pasta and vegetables lightly with the sauce.
• If using dried parsley toss with the pasta and sauce.
• If using fresh parsley sprinkle over the top after it is all tossed.

Steps:

• Cook pasta according to directions on package, drain and keep warm.
• Heat a large skillet or wok over high heat for 3 minutes. Add Olive oil and vegetables and stir fry for 3 - 4 minutes. Add garlic and stir-fry for 1 - 2 more minutes.
• Season, if needed, with salt and pepper. I use Natures Seasonings.
• Stir in Alfredo sauce and about 1/2 cup water. Stir mixture over high heat and bring to boil.
• Reduce heat to low and cook for 5 more minutes.
• Serve the Alfredo mixture over the hot pasta and top with fresh chopped basil.