Chicken Alfredo Pizza

chicken_alfredo_pizza

Look at me blogging two days in a row! This will be short and sweet, as I’ve got just a little time before I have to leave to head to the yoga studio. I subbed a level 2 Vinyasa class Tuesday before my normal class, and am subbing another level 2 tonight. I love the faced paced nature of an advanced class. It’s definitely a change of pace from my normal candlelight or meditative flow class!

It’s nights like these where I just need a quick and easy (yet still all-natural!) dinner. Last Friday night the fiancé and I were staying in and I made this Chicken Alfredo Pizza using what we had in the house. It turned out unbeliveably delicious!

I added fresh Rosemary to the sauce and OH MY GOSH was it good! I was dipping my spoon in to taste again, and again, and again. I might as well have been eating it as a soup. :)

If you don’t have/like/want asparagus, you could always use fresh spinach. Or add in some chopped red onion. Lots of possibilities here! We used Udi’s gluten-free crust (it’s what I had in the freezer!), but feel free to use your favorite store-bought (and all-natural!) or homemade crust. Or try this Cauliflower Pizza Crust for a grain-free version!

Chicken Alfredo Pizza

Ingredients:

Your favorite store-bought or homemade pizza crust

1 cup shredded chicken (we used rotisserie chicken)

1/2 cup heavy cream

1/4 cup whole milk

2 TBSP butter

3 cloves garlic, minced

1 sprig rosemary, chopped finely

1 cup parmesan cheese, shredded

1 bunch asparagus, ends trimmed

olive oil, for drizzling

salt and pepper, to taste

1 TBSP flour (optional), for roux

Directions:

1) Prepare pizza crust according to directions. We used  Udi’s frozen crust, and pre-baked it until it was lightly brown and crisp.

2) Meanwhile, place asparagus on baking sheet. Drizzle with oil and season with salt and pepper. Bake until fork tender and starting to brown. Slice into thirds. Set aside.

2) While crust is pre-baking (if advised), prepare sauce. Melt butter in saucepan and sauté garlic until fragrant, about 30 seconds.

3) Add in 1 TBSP flour to create a roux. Stir constantly until roux becomes golden brown color. This will help thicken sauce. If you are gluten-free, omit this step.

4) Add in cream and milk. Bring to a simmer.

5) Add in rosemary. Salt and pepper to taste.

6) Let thicken until desired consistency.

7) Once pizza crust is ready, spread thin layer of sauce over crust. Sprinkle over chicken, asparagus, and top with remainder of parmesan cheese. Bake until cheese is melted and ingredients are heated through.

8) Enjoy!

chicken_alfredo_pizza Hello, pizza. 

Chicken Alfredo Pizza
Recipe type: Entree
Cuisine: Italian
 
Chicken Alfredo Pizza with Asparagus. Creamy and delicious!
Ingredients
  • Store-bought or homemade pizza (we used Udi's gluten-free crusts)
  • 1 cup shredded chicken (we used rotisserie chicken)
  • ½ cup heavy cream
  • ¼ cup whole milk
  • 2 TBSP butter
  • 3 cloves garlic, minced
  • 1 sprig rosemary, chopped finely
  • 1 cup parmesan cheese, shredded
  • 1 bunch asparagus, ends trimmed
  • olive oil, for drizzling
  • salt and pepper, to taste
  • 1 TBSP flour (optional), for roux
Instructions
  1. Prepare pizza crust according to directions. We used Udi's frozen crust, and pre-baked it until it was lightly brown and crisp.
  2. Place asparagus on baking sheet. Drizzle with oil and season with salt and pepper. Bake until fork tender and starting to brown. Slice into thirds. Set aside.
  3. While crust is pre-baking (if advised), prepare sauce. Melt butter in saucepan and sauté garlic until fragrant, about 30 seconds.
  4. Add in 1 TBSP flour to create a roux. Stir constantly until roux becomes golden brown color. This will help thicken sauce. If you are gluten-free, omit this step.
  5. Add in cream and milk. Bring to a simmer.
  6. Add in rosemary. Salt and pepper to taste.
  7. Let thicken until desired consistency.
  8. Once pizza crust is ready, spread thin layer of sauce over crust. Sprinkle over chicken, asparagus, and top with remainder of parmesan cheese. Bake until cheese is melted and ingredients are heated through.
  9. Enjoy!

Real Recipe: Mushroom and Asparagus Risotto

Mushroom and Asparagus Risotto

Something happened to me the other day that has never happened before. The bf not only agreed to, but suggested, that we make a meal for dinner that didn’t, wait for it…wait for it…include meat! Yes, you read that right. The meat-eating man that I love suggested a vegetarian meal for dinner. Just not too long ago I couldn’t convince him to partake in Meatless Monday (mind you, I was eating “meatless” every day before we lived together). Don’t get me wrong though, I wouldn’t change the mediocre vegetarian life I was living for the deliciousness I am now enjoying. However, I do think you can have both. Delicious and meat-free.

Mushroom and Asparagus Risotto is both those things. I pretty much love all types of risotto, so this was right up my alley. We had never ventured into making our own risotto before (or at least I hadn’t, not from scratch anyway), and honestly, it was easier than expected. We didn’t burn anything. :)

Mushroom and Asparagus Risotto

(adapted from Alton Brown’s Wild Mushroom and Asparagus Risotto)

Ingredients:

2 cups Arborio rice

6 cups chicken broth

1 cup dry white wine

2 tablespoons unsalted butter

1 cup finely chopped onion

Salt and freshly ground black pepper (to taste)

1 cup wild mushrooms (sautéed until soft and coarsely chopped)

1 bunch asparagus, roasted and cut into 1-inch pieces (about 2 cups)

1/2 cup grated Parmesan cheese

1/2 cup grated Gruyere cheese

1 teaspoon grated lemon zest

1/2 teaspoon freshly grated nutmeg

Directions:

1) In an medium saucepan, combine chicken broth and white wine. Put a lid and bring to a low simmer.

2) Melt butter in large (approx. 3 to 4-quart) saucepan over medium heat.

3) Add the onions and a pinch of salt and sweat until soft (about 5 minutes).

4) Add the rice and stir. Cook for 3 to 5 minutes or until the grains grains become clear around the edges. Careful not to let the grains or onions brown!

5) Once grains start turning clear around edges, reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir often, until the liquid is almost completely absorbed into rice. Again, careful to not let the risotto burn!

6) Once absorbed, continue to add liquid in small amounts (cover the rice and continue stirring as before) until all liquid is absorbed.

7) After all the last of the liquid is absorbed, add the sautéed mushrooms and roasted asparagus and stir to combine.

8) Remove from heat and stir in the cheeses, lemon zest, and nutmeg. Season with salt and pepper to taste.

9) Enjoy!

 

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Real Recipe: Mushroom and Asparagus Risotto
Recipe type: Entree
Serves: 4-6
 
A delicious vegetarian risotto.
Ingredients
  • 2 cups Arborio rice
  • 6 cups chicken broth
  • 1 cup dry white wine
  • 2 tablespoons unsalted butter
  • 1 cup finely chopped onion
  • Salt and freshly ground black pepper (to taste)
  • 1 cup wild mushrooms (sautéed until soft and coarsely chopped)
  • 1 bunch asparagus, roasted and cut into 1-inch pieces (about 2 cups)
  • ½ cup grated Parmesan cheese
  • ½ cup grated Gruyere cheese
  • 1 teaspoon grated lemon zest
  • ½ teaspoon freshly grated nutmeg
Instructions
  1. In an medium saucepan, combine chicken broth and white wine. Put a lid and bring to a low simmer.
  2. Melt butter in large (approx. 3 to 4-quart) saucepan over medium heat.
  3. Add the onions and a pinch of salt and sweat until soft (about 5 minutes).
  4. Add the rice and stir. Cook for 3 to 5 minutes or until the grains grains become clear around the edges. Careful not to let the grains or onions to brown!
  5. Once grains start turning clear around edges, reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir often, until the liquid is almost completely absorbed into rice. Again, careful to not let the risotto burn!
  6. Once absorbed, continue to add liquid in small amounts (cover the rice and continue stirring as before) until all liquid is absorbed.
  7. After all the last of the liquid is absorbed, add the sautéed mushrooms and roasted asparagus and stir to combine.
  8. Remove from heat and stir in the cheeses, lemon zest, and nutmeg. Season with salt and pepper to taste.
  9. Enjoy!