Olive Garden Grilled Chicken And Alfredo Sauce Recipes

Steps:

• On medium heat, add butter, garlic, and flour until butter is melted. Do not brown garlic.
• Whisk in the heavy cream until hot.
• Slowly add the freshly grated cheeses into the hot cream mixture. Finally add the salt and pepper. Stir often to make sure no cheese settles at the bottom.
• Simmer until all the cheeses are melted and the sauce reaches the desired thickness. Do not let this sauce boil, or it will begin to separate and the cheeses will become grainy.
• Serve with pasta and garnish with freshly grated pecorino romano cheese (used by restaurant), if desired.

Steps:

• Preheat your grill to medium-high heat. Brush with oil and then season the chicken breasts with salt and pepper. Grill 5 to 7 minutes on the first side and then flip the chicken over and grill for another 3 to 4 minutes, or until cooked through.
• Cook pasta according to package directions.
• Prepare the Alfredo sauce by combining the cream and butter in a saucepan over medium-high heat. Do not let the mixture come to a boil, but heat until small bubbles begin to form. Add the Parmesan cheese and whisk quickly. Add the garlic powder and continue to whisk. The sauce will thicken after a minute or two.
• Cut the chicken breasts into strips. Serve by placing half the pasta on each plate, then topping it with sauce and a sliced chicken breast.

Steps:

• HEAT milk and cream in a heavy bottom saucepan until it begins to simmer.
• Turn off heat.
• Slowly whip in cheese, then remove from heat.
• PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture.
• Slowly add egg yolk mixture back into remaining cream mixture.
• Place back on very low heat and continually stir until simmering.
• Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).
• SEASON to taste with salt and black pepper.
• Serve over your favorite pasta.

Steps:

• There are several ways to grill peppers. OVEN - Preheat broiler. Lightly coat the red pepper with olive oil. Grill peppers under the broiler until the skin turns black and the pepper softens slightly. Place pepper into a paper bag to cool for approximately 20 minutes, and then peel off the blackened skin. GAS GRILL - Turn your flame on high, and with metal tongs, place the pepper on the gas burner. Flip over once one side is blackened, continue to do so until the entire pepper has been blackened. Place pepper into a paper bag to cool for approximately 20 minutes, and then peel off the blackened skin.
• Season chicken breast with salt and pepper, and place in a skillet over medium-low heat with 1 tablespoon of cooking oil. Cook chicken breast for about 4 minutes on one side, flip over, and cook chicken breast on the other side. Slice chicken breast into small slices.
• Preheat oven to 350°F Peel garlic clove, cut in half, and rub cut garlic clove over the flat bread. Place cooked sliced chicken breast onto flatbread, coat the bread with Alfredo sauce, top with half of the grilled red peppers, and sprinkle over mozzarella cheese on top of everything.
• Place into the oven and heat until the mozzarella cheese melts (6 to 8 minutes). Remove from oven and top with remaining grilled red peppers and chopped basil. Slice into smaller pieces.