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What's for Dinner?: Alfredo

Justin Ferguson • Dec 17, 2015 at 6:37 PM

There is one dish I have learned that I love to cook at home for my family, that special girl or just because I can. 

It is a simple Alfredo dish. I use chicken, but have been known to interchange shrimp, steak, sausage or whatever I have in the fridge. My one recommendation is to always make extra, and store a little in your fridge. You will want it the next day. 



1 pound of cooked fettuccine pasta

1 pound of cut broccoli

3 pounds of cooked meat, such as chicken, shrimp, sausage, steak, etc.

½ pound of mushrooms, sliced

2-ounce jar of diced jalapenos with half of the juice drained

2 pints of grape tomatoes

1 jar of Alfredo sauce (This dish is meant to be low budget.)

1 cup of milk


In a large pot, place broccoli, mushrooms, tomatoes and cooked chicken on medium heat.

Add the jalapenos and juice to keep the vegetables from burning. As the broccoli becomes soft, add the Alfredo sauce and milk, stirring to mix the vegetables.

Add pasta and heat until the pasta is warm. Enjoy. 

The pasta will absorb the sauce. If you need more liquid, add more milk.

Justin Ferguson is a Nashville native who now lives in Wilson County. A professionally trained chef specializing in farm-to-table cuisine and molecular gastronomy, he now provides restaurant consulting services and is operations manager for Vin Fine Wine & Spirits in Lebanon. Email him at wilsoncountycritic@gmail.com. For more than 1,500 other recipes, visit lebanondemocrat.com/recipecentral.

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