As with every one of my recipes this one can be modified. Pretty much everything I make is a variation of something else.
1 1/2 Chicken. I use boneless, skinless thigh meat. It just tastes better and it is easier to cook with.
2 packets of Knorr Alfredo
1/2 lb sliced mushrooms.
1/4 cup crushed or chopped garlic.
1/3 lb cream cheese.
1/2 stick butter.
A few shakes of black pepper
A couple shakes of dill
Brown rice or angel hair pasta.
Milk. Again just pull out the gallon.
The Alfredo is the same as the one from the Whoretellini recipe only once you have whipped the cream cheese and butter then add in your chopped up chicken and slow cook on medium low heat for 20-30 minutes stirring occasionally.
Add your spices, mushrooms and Alfredo mix. Add 2-3 cups of milk and raise your heat to high to boil. Do not stop stirring. As it thickens coming to a moil add milk until you have the amount of sauce you want while maintaining thickness. Then reduce heat to low and stir frequently.
One variation to this sauce is to find a good sweet and sour marinade and add 1/4 cup when you throw in the chicken. Mix well.
If you do the angel hair pasta break the noodles up to 2 inch lengths. This way you don't have to cut it up for the 3 year old or other small children. Half cook the pasta and rice. Add a cup of water to the sauce and then throw in your strained noodles or rice. Now it will absorb some of your sauce into the rice or pasta giving you a full flavor meal. Once you add the rice or pasta make you sure you have turned down the heat and stir every 5 minutes until done. The get out your spoon and serve with the vegetable of your choice.