I think the best kept secret in Market Basket is the two meal potential of the $3.99 whole cooked chickens under the heat lamp. I buy at least one a week, and make one white meat recipe, and one dark meat recipe (usually a pot pie or a stew.) Below is a family recipe for the best and EASIEST Alfredo sauce you ever had.
Tip: After you buy one of these whole chickens, make the white meat recipe first, if for no other reason than ease of picking the meat off. The dark meat is greasier and comes off easier when it has been refrigerated for a day.
Alfredo:
2 packages Alouette, garlic and herb cheese spread (Philadelphia can be substituted)
1 pint half and half
½ pint heavy cream
½ stick of butter
Parmesan cheese to your likening (be somewhat generous for thickness)
Well, basically you throw it all in a pot on med low, cover and stir occasionally for 30 minutes, until mixture is smooth with no lumps. Be careful not to turn the heat up to speed the process. You don’t want to scorch the bottom. It will ruin the flavor. Add chicken about half way through.
Tip: If you would like to substitute or add a vegetable, please steam it separately and add on top. Otherwise it will become mush. Enjoy!!
