Alfredo sauce was originated by a man named Alfredo de Lelio, in his appropriately named restaurant, Alfredo, on the Via della Scrofa in Rome 1914. He created it more for his pregnant wife, than his restaurant, because she was having trouble keeping food down and he thought the extra butter was a solution to this problem. Alfredo di lelio sold his restaurant in 1943, the new owners decided to keep the restaurant's name, menu, traditional recipes, and photos on the wall, along with everything else. As of the year 2011 Alfredo's was still in business under the name Alfredo alla Scrofa. Thourghout the years Alfreo sauce has undergone many changes, for example like additon of chicken, cream, or parlsey.

Spinach Chicken Alfredo

Ingredients:

1 lbs chicken
1 lbs pasta
1 1/3 tbsp parsley
1 1/3 tbsp Italian seasoning
1 1/3 tbsp garlic power
1 1/3 tbsp paprika
1 1/3 tbsp onion powder
1 1/3 tbsp chili powder
8 oz cream cheese, softened
4 oz shredded cheddar cheese
1/2 cup finely chopped fresh spinach
1/4 cup heavy cream
1/4 cup milk
1/4 cup butter
Salt and pepper

Directions:

Ok, so this recipe could really be done in many ways and with different amounts of spices but I'll explain, as I go along, why I did it the way I did. In a 5 qt pot add 3 qts of water, 1 lbs chicken (frozen or thawed), 1 tbsp parsley, 1 tbsp Italian seasoning, 1 tbsp garlic powder, 1 tbsp paprika, 1 tbsp onion powder, 1 tbsp chili powder. Bring water to a rapid boil and cook chicken through (I do this because when the chicken is done I can boil my pasta in this water imparting lots of good flavor into the pasta; it also helps it you forgot to lay your chicken out to thaw). In a separate bowl mix together the cream cheese, the shredded cheese, chopped spinach, and the remainder of the spices and set aside. Once chicken is just about cooked through remove to a cutting board and chop into bite size pieces and return to boiling water adding pasta as well. Once pasta is cooked to your specifications drain chicken and pasta into strainer. Return chicken/pasta back into your 5 qt pot, on a medium to low flame add cream cheese mixture, and remaining ingredients mixing thoroughly until cream cheese is completely incorporated into heavy cream, milk, and butter. Plate and salt and pepper to taste and sprinkle a little parsley on the top, just for good measure. and Enjoy.