Hunters Chicken Alfredo
I made this on January 9th, 2006. Michelle says the Bertolli Alfredo sauce from a jar is very good. And she really liked all the mushrooms and vegetables.
I made this on January 9th, 2006. Michelle says the Bertolli Alfredo sauce from a jar is very good. And she really liked all the mushrooms and vegetables.
- Carbohydrate 428.71484587792 g
- Cholesterol 947.554851976 mg
- Fat 255.2923075996 g
- Fiber 15.455847178377 g
- Protein 211.33574477272 g
- Saturated Fat 87.97162931328 g
- Serving Size 1 1 Serving (1700g)
- Sodium 12306.88237264 mg
- Sugar 413.258998699543 g
- Trans Fat 14.698594263136 g
- Calories 4879 calories
Step-by-step
- Grill the chicken outside on the grill. Bring in and slice thinly.
- Melt butter in skillet. Saute peppers, mushrooms, broccoli until tender. Add chicken and alfredo sauce and stir until hot.
- Serve over linguine. Add salt and pepper to taste.
Controlling the moisture release of vegetables during the initial skillet sauté prevents the resulting cream sauce from breaking down into an oily slick. Mushrooms and bell peppers possess high internal water content, meaning direct contact with melted butter causes rapid cell wall rupture and water expulsion. Sautéing these vegetables until that expelled liquid completely evaporates ensures the subsequent addition of jarred Alfredo sauce and sliced grilled chicken binds smoothly without dilution. Grilling the chicken outdoors first creates Maillard reaction compounds on the protein surface, adding savory depth that cuts through the heavy dairy fats of the sauce. Slicing that grilled chicken thinly before it goes into the skillet increases its surface area contact with the sauce, allowing the warm dairy lipids to coat the meat evenly. When cooking the linguine, maintain a rolling boil using at least four quarts of water per pound of pasta to gelatinize starches properly without causing the strands to stick together. Retaining a quarter cup of starchy pasta water before draining allows precise viscosity adjustment if the Alfredo sauce thickens too quickly under direct heat. Butter melts best at approximately ninety degrees Fahrenheit, providing an even fat base for the vegetables without burning the milk solids prematurely. Combining the tender broccoli florets with the peppers and mushrooms at the same time guarantees uniform softening, provided the broccoli is cut into bite-sized florets of roughly one inch. Stirring the mixture continuously once the sauce is introduced distributes thermal energy evenly, preventing the heavy cream solids from scorching against the bottom of the pan.
