Making Jarred Food Taste Better

I keep a few prepared foods in my pantry for those days I just feel lazy or consider it to be a ‘Bad Day in Black Rock.’ Things like soups, chili, alfredo sauce, ramen noodles, refried beans, etc. Mostly we just eat the prepared foods as they come out of the can.

But we treat alfredo sauce differently. Ever since I learned making a real alfredo sauce is a snap, I rarely keep the jarred stuff on hand. But somehow a jar showed up, so I decided to use it.

Making Jarred Alfredo Sauce Better
1 jar alfredo sauce
1 red pepper, chopped
1 onion, chopped
½ lb small crimini mushrooms
1 clove garlic, chopped fine
1 skinless, boneless chicken breast cut into bite size pieces
Olive oil
½ cup milk
½ cup grated romano cheese

Heat a small amount of olive oil in a non-stick skillet over medium heat until it shimmers
Add the vegetables and chicken

DO NOT SALT salt will make the mushrooms lose their moisture and the contents of the pan will not brown

Allow the contents to brown, turning as each side becomes browned
When the contents are brown
Add the alfredo sauce

Add the ½ cup milk to the jar, put the lid in place and shake
Pour into the pan
Bring to a simmer for 15 minutes
Just before serving add the romano cheese

We like this served with crusty, rustic bread. We just dip the bread into the sauce, yummy!


Alfredo sauce
1 cup heavy cream
½ cup whole milk
1 tablespoon butter
1 clove garlic, minced
2 cups romano or parmesan cheese, grated

Mix the milk and cream and heat gently

Melt the butter in a sauce pan on medium low heat
Add the garlic and let it sweat

Add the cream/milk mixture
Do not allow the cream to boil, just heat it until hot
Add the cheese and stir to blend

4 servings