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| FETTUCINI ALFREDO | |
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1/4 c. butter 1/4 c. flour 1 1/2 c. half & half 1 1/2 c. water 2 chicken flavor bouillon cubes 1/2 c. grated Parmesan cheese 1 lb. fettucini, cooked and drained Melt butter in 2 quart saucepan over medium heat; stir in flour until well blended. Gradually stir in half & half, water, and chicken bouillon cubes. Cook, stirring constantly, until sauce is slightly thickened. Stir in grated Parmesan cheese and heat just until melted. Serve over hot fettucini. | |
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recipe reviews #136476
Debra (Michigan) says:
This was the best Fettucini Alfredo I have ever had. The only change we made to the sauce was to add minced garlic. I wanted chicken Alfredo so we added our own recipe of cooked chicken by first slicing it into strips. We then added 1 or so tablespoons of minced garlic, a light sprinkle of cajun spice from Sams Club, and a light amount of olive oil in a pan; enough to coat the chicken before adding heat. We then cooked the chicken for about 10 to 12 minutes. It was the best Alfredo sauce I have ever had.
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