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Alfredo without tuna artichokes

Found 10 recipes

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Alfredo Chicken Supper

16 frozen cheese ravioli (can use more or less if you like saucy, the original recipe called for 12) 2 boneless chicken breast halves (I cut into 4 small[...]

Source: food.com
Alfredo Prosciutto Pizza

1 (391 g) package pizza dough 6 slices smoked prosciutto , crisped in the oven and crumbled 4 green onions , sliced 3/4 cup jarred alfredo sauce or 3/4 cup[...]

Source: food.com

Alfredo and pesto chicken pasta

A very tasty dish for a good price. Ingredients used where, pesto, salt, pepper, garlic, shallots, onions, green onions, cilantro, rosemary, parsley, chicken...

Alfredo Shrimp Shells

1/2 cup chopped fresh mushrooms 1 teaspoon butter or 1 teaspoon margarine 1 green onion , sliced in 1/4 inch pieces 1 (5 ounce) package frozen cooked baby[...]

Source: food.com
Alfredo Pasta Sauce

1 1/2 teaspoons grapeseed oil 1/4 cup chopped green onion 1 tablespoon all-purpose flour 3/4-1 teaspoon garlic , liquid spice 1 (12 ounce) can evaporated skim[...]

Source: food.com
Alfredo Potpourri

2 (16 ounce) jars commercial alfredo sauce (or your own recipe) 1 cup smoked ham , cut to bite size pieces 1 cup smoked sausage , cut to bite size pieces 2[...]

Source: food.com
Alfredo Chicken Supper

16 frozen cheese ravioli (can use more or less if you like saucy, the original recipe called for 12) 2 boneless chicken breast halves (I cut into 4 small[...]

Source: food.com
Alfredo Prosciutto Pizza

1 (391 g) package pizza dough 6 slices smoked prosciutto , crisped in the oven and crumbled 4 green onions , sliced 3/4 cup jarred alfredo sauce or 3/4 cup[...]

Source: food.com
Alfredo Pasta Sauce

1 1/2 teaspoons grapeseed oil 1/4 cup chopped green onion 1 tablespoon all-purpose flour 3/4-1 teaspoon garlic , liquid spice 1 (12 ounce) can evaporated skim[...]

Source: food.com
Alfredo Shrimp Shells

1/2 cup chopped fresh mushrooms 1 teaspoon butter or 1 teaspoon margarine 1 green onion , sliced in 1/4 inch pieces 1 (5 ounce) package frozen cooked baby[...]

Source: food.com

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