Chicken Alfredo Stew
Equipment
Ingredients
- 4 T. butter
- 4 T. flour
- 2 cups milk
- Or
- 1 jar 16 ounces Alfredo pasta sauce
- ¾ cup water
- 1 tsp. dried basil leaves if making homemade Alfredo or ½ tsp. if using store-bought
- ½ tsp. salt
- 2 T. oil
- 1¼ lbs. boneless skinless chicken thighs, chunked
- 4 cups potatoes peeled and diced
- 1 cup carrots peeled and diced
- ½ cup corn fresh or frozen
- ½ cup peas fresh or frozen
- Parmesan cheese for servin
Instructions
If making homemade Alfredo sauce:
- Melt butter in a medium saucepan; add flour while stirring constantly.
- Continuing to stir constantly, gradually add the milk and keep stirring until mixture begins to bubble and thicken.
- Add the water, basil leaves, and salt and stir to mix well.
- Taste and adjust seasonings; you might need a bit more salt and you can add some pepper if you desire.
To make stew:
- In a large pot, heat the oil; add the chicken pieces and brown lightly on all sides.
- Add the homemade Alfredo sauce, or, if you are using the store-bought sauce, add that to the pot along with water, basil, and salt.
- Stir to mix.
- Next, add the potatoes and carrots and bring to a slow simmer; cover the pot and cook the stew until the potatoes and carrots are tender and the chicken is cooked thoroughly, about 20-25 minutes.
- Add the corn and peas and cook for about 5-10 minutes longer or until done.
- Serve with Parmesan cheese to taste.
