Prepare alfredo sauce ahead of time in an amount for several meals. It's equal volumes of butter, cream, and shredded parmesan and/or romano cheese.
Melt the butter in a saucepan over medium-low heat and slowly stir in the cream. Then add cheese in pinches stirring continuously until it's all melted together evenly. This will keep in the fridge for about a week.
Boil pasta, drain, and add a scoop of alfredo sauce. Return to heat briefly to compensate for the cold sauce. Add whatever bits of chicken and quickly sauteed veggies.
5 years
