Baked Ravioli in Alfredo Sauce

Ingredients: (Baked Ravioli in Alfredo Sauce)

1 package Four Cheese Ravioli (9 oz.), cooked, drained and kept warm
1 container Alfredo Sauce (10 oz.)
1 teaspoon olive oil
1 large onion, thinly sliced
1 tablespoon Freshly Shredded Parmesan Cheese (5 oz.)
1 tablespoon bread crumbs

Directions: (Baked Ravioli in Alfredo Sauce)

Preheat oven to 400º F. Grease an 8-inch-square baking dish.
Heat oil in large, nonstick skillet over medium heat. Add onion; cook, stirring occasionally, for 3 to 4 minutes or until golden. Add sauce; cook, stirring occasionally, for 1 minute. Stir in pasta. Pour into prepared baking dish. Sprinkle cheese and bread crumbs over pasta mixture; cover.
Bake for 20 minutes. Uncover; bake for additional 5 minutes or until golden brown.

Pastry-Wrapped Salmon Alfredo

 

Ingredients: (Pastry-Wrapped Salmon Alfredo)

1 container Alfredo Sauce (10 oz.), divided
1 (half of 17.3-ounce package) frozen puff pastry sheet, thawed
4 (4 ounces each) skinless salmon fillets
Ground black pepper to taste
2 teaspoons fresh thyme leaves, divided
1 large egg, beaten
1/4 cup Freshly Shredded Parmesan Cheese (5 oz.),divided
Fresh thyme sprigs for garnish

 

Directions: (Pastry-Wrapped Salmon Alfredo)

PREHEAT oven to 400° F.
RESERVE 1/2 cup sauce; set aside. Cover and refrigerate remaining sauce.
ROLL out pastry sheet on floured surface into 12-inch square. Cut into 4 equal squares. Place one salmon fillet on each pastry square. Sprinkle with pepper. Top each fillet with 2 tablespoons reserved sauce and 1/2 teaspoon thyme leaves.
BRUSH edges of pastry with beaten egg. Bring opposite corners of pastry together over top of salmon and pinch to seal edges. Bring remaining two corners to center and pinch to seal. Carefully pinch edges together to seal forming square pocket. Place on ungreased baking sheet. Brush with egg; sprinkle with 1 tablespoon cheese. Repeat with remaining squares.
BAKE for 25 minutes. Heat remaining sauce in microwave-safe bowl on MEDIUM-LOW (30%) power for 1 minute; stir. Divide sauce between 4 plates, spreading to create a pool. Place salmon pocket off center in Alfredo sauce pool. Garnish with thyme sprigs.
Quick Tip: Salmon pocket may be prepared and refrigerated up to 2 hours prior to baking.

Torta of Potatoes Alfredo

 

Ingredients:(Torta of Potatoes Alfredo)

4 medium russet potatoes, peeled and sliced 1/4-inch thick
1 container Alfredo Sauce (10 oz.), divided
1/4 cup chopped Italian parsley
2 tablespoons extra virgin olive oil
1 tablespoon finely chopped garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup Freshly Shredded Parmesan Cheese (5 oz.),divided

 

Directions:(Torta of Potatoes Alfredo)

Preheat oven to 350° F. Grease 2 1/2-quart baking dish.
Combine potatoes, 2/3 cup sauce, parsley, oil, garlic, salt and pepper in large bowl.
Arrange a single layer of potatoes in prepared baking dish and sprinkle with 1 tablespoon cheese. Continue layering until all potatoes are used. Top with remaining sauce and remaining cheese; cover tightly with foil.
Bake for 1 hour. Uncover; increase oven temperature to 425° F. Bake for an additional 15 to 20 minutes or until golden brown. Cool for 10 minutes before serving.
Tip: Perfect for entertaining, this delicious dish can be prepared in advance, refrigerated and reheated.

Poached Salmon with Alfredo Sauce

 

Ingredients: (Poached Salmon with Alfredo Sauce)

1/2 cup water
1/4 cup dry white wine or chicken broth
2 (6 ounces each) salmon fillets or steaks
1 package (9 ounces) Linguine (9 oz.)
2 tablespoons finely grated carrot (optional)
1 tablespoon chopped fresh parsley (optional)
1 container (10 ounces) Alfredo Sauce (10 oz.)
Fresh dill sprigs (optional)

Directions: (Poached Salmon with Alfredo Sauce)

Boil water and wine in large skillet; add salmon. Reduce heat to low; cover. Cook for 8 to 10 minutes or until thickest part of salmon flakes easily when tested with a fork.
Prepare pasta according to package directions. Toss pasta with carrot and parsley; divide among plates. Top with salmon. Warm sauce; spoon over each serving. Garnish with dill. Season with salt and ground black pepper.

Sensible Linguine Alfredo

Ingredients: (Sensible Linguine Alfredo)

1 3/4 cups water
1/4 cup all-purpose flour
2 cloves garlic, finely chopped
1 teaspoon MAGGI Instant Chicken Flavor Bouillon
1/4 teaspoon ground black pepper
Dash ground nutmeg
6 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
1/3 cup plain lowfat yogurt
1 package BUITONI Refrigerated Linguine (9 oz.)
1 tablespoon chopped fresh parsley

Directions: (Sensible Linguine Alfredo)

COMBINE water, flour, garlic, bouillon, pepper and nutmeg in large, nonstick skillet; stir until smooth. Cook over medium heat, stirring constantly, for 8 to 10 minutes or until mixture boils and thickens. Remove from heat; stir in cheese and yogurt.

PREPARE pasta according to package directions. Add pasta to skillet; toss to coat. Sprinkle with parsley. Serve immediately.

SPRINGTIME NOODLES ALFREDO

Ingredients: (SPRINGTIME NOODLES ALFREDO)

2 Tbsp. I Can’t Believe It’s Not Butter Spread
2 medium carrots, sliced
1 medium zucchini, sliced
1 clove garlic
1 1/3 cups water
1 cup milk
1 package Pasta Sides – Alfredo
2 Tbsp. snipped fresh dill* (optional)
1/2 cup frozen green peas, thawed (optional)
Ground black pepper to taste

Directions: (SPRINGTIME NOODLES ALFREDO)

Melt Spread in 12-inch skillet over medium-high heat and cook carrots, zucchini and garlic, stirring occasionally, 3 minutes or until vegetables are tender; remove and set aside.
Stir water and milk into same skillet and bring to the boiling point. Stir in Italian Sides – Alfredo and dill and continue boiling over medium heat, stirring occasionally, 7 minutes or until pasta is tender. Stir in vegetables, peas and pepper; heat through. Sprinkle, if desired, with grated Parmesan cheese. Garnish, if desired, with additional carrot and dill.

CHICKEN ARTICHOKE ALFREDO AU GRATIN

Ingredients: (CHICKEN ARTICHOKE ALFREDO AU GRATIN)

2 Tbsp. I Can’t Believe It’s Not Butter Spread
1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium red bell pepper, thinly sliced
1 small onion, finely chopped
1 clove garlic
1 1/2 cups water
1/2 cup 2% milk
1 package Pasta Sides – Alfredo
1 box (10 oz.) frozen artichoke hearts, thawed and drained
2 Tbsp. plain dry bread crumbs
2 Tbsp. grated Parmesan cheese

Directions: (CHICKEN ARTICHOKE ALFREDO AU GRATIN)

Heat 1 tablespoon Spread in large nonstick skillet over medium-high heat and brown chicken. Remove chicken from skillet and keep warm.
Heat remaining 1 tablespoon Spread in same skillet over medium heat and cook red pepper and onion, stirring occasionally, until crisp-tender, about 4 minutes. Stir in garlic and cook 30 seconds. Add water and milk. Bring to a boil.
Stir in Alfredo Pasta Sides. Reduce heat and simmer, stirring occasionally, about 8 minutes. Stir in artichokes and chicken and cook until chicken is thoroughly cooked, about 2 minutes. Turn into greased 2-quart casserole. Sprinkle with bread crumbs and cheese; broil until golden, about 2 minutes.
See nutrition information for sodium content.

ALFREDO PRIMAVERA

 

Ingredients: (ALFREDO PRIMAVERA)

3/4 cup water
1 cup milk
1 Tbsp. I Can’t Believe It’s Not Butter Spread
1 package Pasta Sides – Alfredo
2 medium carrot, sliced
1 medium zucchini, sliced
1/2 cup frozen green peas
1 medium garlic
1 Tbsp. snipped fresh dill * (optional)
Pepper to taste

Instructions: (ALFREDO PRIMAVERA)

Bring water, milk and Spread to the boiling point in large saucepan. Stir in Italian Sides – Alfredo, carrots, zucchini, peas, garlic and dill.
Continue boiling over medium heat, stirring occasionally, until pasta and vegetables are tender, about 8 minutes .
Stir in pepper. Sprinkle, if desired, with grated Parmesan cheese.

Garlic Basil Chicken With Red Roasted Pepper Alfredo Spaghetti

Ingredients: (Garlic Basil Chicken With Red Roasted Pepper Alfredo Spaghetti)

3 -4 chicken breasts, thawed
1/2 cup melted smart balance butter
2 garlic cloves, finely chopped
6 -8 fresh basil leaves, chopped
15 ounces gar classico red roasted pepper alfredo sauce
0.5 (13 1/4 ounce) package of multigrain spaghetti noodles

Directions: (Garlic Basil Chicken With Red Roasted Pepper Alfredo Spaghetti)

Pre-heat oven 350.
Mix half of chopped fresh basil, melted butter and garlic together in baking casserole dish.
Place chicken breasts on top of mixture and top with remaining fresh chopped basil. Bake covered for 45 minutes.
Bake uncovered for 15 minutes.
Prepare spaghetti noodles boil for 7-10 minutes to preferred taste.
Over low heat warm alfredo sauce, stir often. Be careful not to scorch.
Serve pepper to taste.