Alfredo Sauce Quick-Mix Recipes

ALFREDO WITH TRI-COLORED CHEESE TORTELLINI

• 1 pkg. (18-20 oz.) frozen tortellini pasta
• 2 cups water
• 1 pkg. Alfredo Sauce Quick Mix

Blend Alfredo Sauce Quick Mix and water with the Handi-Stir. Cook tortellini pasta as directed and drain. Toss with Alfredo Sauce and serve. Add cooked chicken, shrimp or other meats if desired. Toss with fresh tomatoes or spinach.

GARLIC CHICKEN ALFREDO PIZZA

• 1 lb. chicken breasts (grilled or cooked as desired) diced with Stubby Butcher Knife
• 2 pizza crusts (made from scratch or mix)
• 2 cups mushrooms sliced with Peeling Paring Knife
• 3 cups shredded mozzarella cheese
• 2 cups water
• 1 pkg. Alfredo Sauce Quick Mix

Preheat oven to 425 degrees F.
Roll out pizza onto Baking Stone. Blend Alfredo Sauce Quick Mix and water with the Handi-Stir and spread evenly over pizza dough. Distribute the chicken and mushrooms evenly over the Alfredo sauce and cover with mozzarella cheese. Place in oven on middle rack and bake for 13-15 minutes or until edges of crust turn golden brown.

GRILLED CHICKEN BREASTS WITH ALFREDO AND PICO DE GALLO

• 4-6 boneless skinless chicken breasts (approx. 4 oz. each)
• 4 roma tomatoes
• 1 small yellow onion
• 1 green bell pepper
• 2 Tbsp. chopped cilantro
• 2 Tbsp. lime juice
• 1 Tbsp. red wine vinegar
• 2 cups water
• 1 pkg. Alfredo Sauce Quick Mix

Cut roma tomatoes in half with the Tomato Slicer and remove seeds and dice. Dice the yellow onion and green bell pepper with the French Chef Knife the same size as the tomatoes. Mix chopped cilantro, lime juice and vinegar and diced ingredients to make Pico de Gallo. Prepare Alfredo Sauce as directed and set aside. Grill or broil chicken breasts until done. Arrange chicken on a serving platter and top with the Pico de Gallo and Roasted Garlic Alfredo Sauce. Serve with fresh grilled asparagus.

GRILLED MARINATED SALMON WITH BLACK BEAN ALFREDO SAUCE

• 4-6 salmon fillets or steaks
• 1 cup vegetable oil
• 2 limes
• 1 tsp. salt
• 1/2 tsp. pepper
• 1-15 oz can black beans, drained and rinsed
• 2 cups water
• 1 pkg. Alfredo Sauce Quick Mix

Cut two limes with the Heavy Duty Paring Knife and juice them.  About half an hour before serving, prepare the marinade by combining the oil, lime juice, salt and pepper. Stir vigorously with the Handi-Stir to combine. Pour marinade over the salmon and place in refrigerator. Add the drained black beans to the Alfredo Sauce and prepare as directed. Grill the salmon over medium heat, being sure not to overcook. Place salmon on platter and top with the black bean sauce. Serve with steamed broccoli and roasted baby red potatoes.