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Chicken Alfredo Recipe
Have you ever tried Stouffer’s frozen chicken alfredo? Its delicious, but even in the family size package, you’re paying a lot for some pasta, some sauce, and a small amount of chicken – pretty inexpensive ingredients. There’s a lot of packaging waste, and it takes 45 minutes in your oven to heat it! This recipe is quite similar, but better, its a fresh one pot meal, and you can get a lot more food in half the time for a fraction of the cost!
This recipe will feed 2 – 3 (assuming a teenage boy’s appetite isn’t involved). If you’re feeding more, you can double this recipe (including water) and there’s plenty of room in the pressure cooker. Leftovers can be reheated over low heat in a skillet.
8 ounces (225 grams) dried pasta, egg noodles or fettuccine
1 – 15 ounce (425 grams) jar of Alfredo sauce
1 cup (fresh or frozen) precooked chicken (dice into ¼” squares, then measure)
2 teaspoons chicken base
1 tablespoon roasted garlic
½ tsp. coarsely ground pepper
Parmesan cheese for garnish (optional)
Electric Pressure Cooker
12″ Silicone Tipped Tongs
Colander or strainer
PRESSURE COOKING TIP: The amount of water / steam released during pressure cooking can vary from pressure cooker to pressure cooker. If you have a jiggle top machine, it will likely release more liquid during the cooking process, and you may want to add an additional ½ cup to 1 cup of water.
- Dice cooked chicken into approximately ¼” size pieces. Measure 1 cup for use, return rest to refrigerator.
- If using spaghetti or fettuccine noodles, break noodles into thirds. Add pasta, 2 teaspoons chicken base and 2 cups water to pressure cooker bowl.
- If using frozen chunks of chicken in this recipe, add chicken to pressure cooker pot as well. (If using fresh chicken, don’t add until after pressure cooking.) Pressure cook at HIGH PRESSURE (10 PSI) for 2 minutes using QUICK PRESSURE RELEASE. Once pressure has been released, turn off the machine.
- Mix 1 tablespoon of roasted garlic into the jar of alfredo sauce.
- Once pressure has been released, unlock and remove the lid, holding it at an angle to release residual heat and steam towards the back. Stir the pasta and cooking water briefly. If needed, remove the pot and drain excess cooking water.
- Add the alfredo sauce/roasted garlic mixture, chicken (if it wasn’t already added prior to pressure cooking), and coarse ground pepper to the pasta. Mix well. Garnish with a small amount of grated parmesan cheese, if desired. Serve immediately.
- 8 ounces (225 grams) dried pasta, egg noodles or fettuccine
- 1 – 15 ounce (425 grams) jar of Alfredo sauce
- 1 cup (fresh or frozen) precooked chicken (dice into ¼" squares, then measure)
- 2 teaspoons chicken base
- 1 tablespoon roasted garlic
- ½ tsp. coarsely ground pepper
- Parmesan cheese for garnish (optional)
- Dice pre-cooked chicken into ¼" size chunks, measure out 1 cup to use for this recipe, return leftover chicken to your refrigerator.
- If you're using fettuccine or spaghetti, break the dry pasta into halves or thirds. Place pasta, 2 teaspoons chicken base, and 2 cups cold water into the bowl of the pressure cooker. (You might want to add more water if you have a jiggle top pressure cooker.)
- If you're using frozen diced chicken, add it to the pressure cooker. If you're using fresh chicken, don't add it until after the noodles have been cooked. Cook at HIGH PRESSURE (10 PSI) for 2 minutes using QUICK RELEASE. When timer beeps, use tongs to move pressure valve to "pressure release". Turn off the "keep warm" setting.
- Stir 1 tablespoon of roasted garlic into the jar of alfredo sauce.
- Once pressure has been released, remove pressure cooker lid, tilting it to direct any remaining heat and steam away from your face. Stir pasta briefly in its cooking water. Remove pressure cooker bowl and drain cooking water as needed.
- Return pasta to bowl. Add chicken (if not already added), alfredo pasta sauce and coarsely ground pepper. Stir, garnish with shredded parmesan cheese, if desired. Serve immediately.
Chicken Alfredo with Peas and Prosciutto. Peas and prosciutto are a classic pairing with pasta. Add frozen peas before pressure cooking; add fresh ones after. Dice prosciutto into small pieces or shreds and add after water has been drained. A delicate onion, such as lightly sautéed onions or shallots, or perhaps even pearl onions, would also work well with this variation.
Alfredo with Sun Dried Tomatoes and Red Pepper. (This would probably work even better if you used the Classico Sun-Dried Tomato Alfredo Sauce or Classico Roasted Red Pepper Alfredo Sauce.) Add chopped sun dried tomatoes and diced and sautéed red bell peppers to the cooked pasta (if using sun dried tomatoes stored in oil, you may want to dab some of the oil off the tomatoes with a paper towel before adding to the noodles).