Angie’s two cheese alfredo (with chicken and asparagus)

“If you want something to taste good, you have to use quality ingredients.” – (Grandma) Millie Cherryholmes (and virtually every chef/foodie/decent cook in the world)

This is never more true than when it comes to sauces… specifically an Alfredo sauce.  Personally, I’m not really a big fan of the cheese sauce + pasta combination — I much prefer a bolognese or simple Italian gravy — but as it’s Keith’s favorite… on occasion I cave.  In this instance, I’m glad I did.

I realize this is technically  probably not an Alfredo sauce… but let’s just be kind and say it is.  Normally with cheese sauces I stay very french and stick with Swiss and add a few spices.  Last night I needed something different (with allergies if the flavor doesn’t slap me in the face, I taste nothing… so clearly Swiss just wouldn’t cut it).

My new friend at the Amish Market on the corner (who we’ll call Angie) had a good 2 minute conversation with me in the cheese aisle about sauces – which is saying something of a total stranger in Manhattan – and agreed with me that if I was going to mix two flavors of soft cheese in a sauce, Swiss and Smoked Gouda would probably be a safe bet.  So here we go.

Ingredients: (serves 3-4)

  • 1 cup Swiss cheese (grated)
  • 1 cup Smoked Gouda (grated)
  • 2 chicken breasts
  • 1 lb Asparagus (chopped)
  • 3 tablespoons olive oil
  • 1/4 teaspoon rosemary
  • Garlic powder (to taste)
  • Sea Salt (to taste)
  • Black pepper (to taste)

What you’ll need to clean up:

  • 1 baking sheet
  • 1 cutting board
  • 1 cutting knife
  • 1 basting brush
  • 1 soup/stock pot
  • 1 sauce pan

Step One: Pre-heat oven to 350 degrees

Step Two: Fill a 3 quart (or more) soup or stock pot half full of water and bring to a boil, add salt and a dash of olive oil. Bring to a boil.

Step Three: While waiting for water to boil, brush both sides of chicken breasts with two (of the three) tablespoons of olive oil and sprinkle with rosemary, salt, pepper, and garlic powder.  Place on lightly greased baking sheet.  Toss chopped asparagus in remaining olive oil and place on same baking sheet.

Step Four: Roast chicken and asparagus in 350 degree oven for 20-22 minutes (until no pink is left in chicken).

Step Five: While chicken and asparagus are roasting, put pasta into boiling water until at desired consistency (8 minutes) and remove, drain and cover.

Step Six: While pasta is cooking, place sauce pot over medium heat and melt 2 tablespoons of butter.  Once butter is melted, add 1 tablespoon of flour and whisk until butter and flour clump together.  Add 1 cup of milk and bring to a simmer, stirring continuously until smooth.  Remove from heat and add both swiss and smoked gouda and sir with which until sauce is smooth (you can bring back over heat if cheese isn’t melting).

Step Seven: Pour 3/4 of sauce into prepared pasta and stir until fully mixed.

Step Eight: Remove baking sheet from oven and cut chicken breast (on cutting board) into strips.

Step Nine: Equally distribute pasta into bowls and top with chicken, roasted asparagus and a 1/4 of remaining sauce (if desired) for each portion.

-Eat Hearty!

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4 Responses to “Angie’s two cheese alfredo (with chicken and asparagus)”

  1. Tweets that mention Angie’s two cheese alfredo (with chicken and asparagus) « Grandma Millie – homemade in the big city -- Topsy.com Says:

    […] This post was mentioned on Twitter by Barbara , Kyle Wright. Kyle Wright said: Two cheese alfredo leftovers tonight!! http://wp.me/pRnr6-2c #dinner recipes #pasta […]

  2. Laurie Says:

    Thank you Kyle, I love me some good cheese. But I’m on the train late night and for the record, never used the word gravy when it came to sauce. I’m Sicilian and really wonder if that could be the dif…but it doesn’t matter because I’ll be right anyway 🙂 it’s sauce. Mmmmmmmmmm let’s cook and blog!

  3. Kristen Says:

    What a great looking sauce!

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