Two Sauces: Alfredo and Pesto

 

Chicken Alfredo and Pesto

1 can or 1 c cooked chicken

1 ½ c alfredo or pesto sauce

3 c cooked fettuccini or angel hair pasta

Alfredo Sauce:

1 pt heavy whipping cream

1 stick butter

2 T cream cheese

¾ c grated parmesan cheese

1 tsp garlic powder

Place butter, cream and cream cheese in a pan. Cook on low and simmer until hot but not boiling. Add parmesan cheese and garlic. Continue simmering on low for 15 min. Do not boil!

Pesto Sauce:

2 c fresh basil or oregano leaves (you may substitute 1 c Italian parsley for one of the herbs)

¾ to 1 c grated parmesan cheese

2-3 cloves garlic (grated)

¾ tsp salt

1 c olive oil

Place all in blender or food processor. Blend well. Can be frozen up to 6 months.