Anne's Three-Cheese Chicken Alfredo
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
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3 pounds boneless skinless chicken breast
2 cups chicken stock
1 stick butter
2 tablespoons garlic -- minced
8 ounces cream cheese -- See note
8 ounces shredded parmesan cheese
8 ounces asiago cheese -- shredded
2 cups heavy whipping cream
Place chicken breasts and chicken stock in stock pot and simmer until
chicken is very tender, about an hour. Remove chicken from stock (you can
save stock for another use) and shred the chicken in long shreds with two
In a large, heavy-bottomed pot, melt the butter until bubbly, Add garlic
and fry for 1 minute.
Reduce heat to medium low and add chicken, cream cheese, parmesan and asiago
cheese to the pot. Stir to mix thoroughly, then cover the pan and leave on
medium low for 20 minutes. Stir again, making sure all cheese is smoothly
Add whipping cream a little at a time or to desired thinness. If you want a
more saucy batch, add all the cream and thicken if desired with ThickenThin
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Per Serving (excluding unknown items): 1095 Calories; 82g Fat (67.7%
calories from fat); 81g Protein; 6g Carbohydrate; trace Dietary Fiber; 384mg
Cholesterol; 2264mg Sodium. Exchanges: 11 Lean Meat; 0 Vegetable; 0 Non-Fat
Milk; 13 1/2 Fat.
Serving Ideas : I like to serve this over matchstick cut zucchini sauteed
briefly in garlic butter.
This dish is also excellent with spinach added to the alfredo. I add two
10-ounce packages of frozen chopped spinach, thawed and thoroughly
drained -- press out as much liquid as possible.
NOTES : I substitute a package of garlic herb boursin for the cream cheese.