Monday, December 10, 2007

Fettuccine Alfredo

-Debbie Palmer/Kraft Foods Magazine

8 oz fettuccine
1 Tbsp. butter
4 tsp flour
1 1/4 c. chicken broth
1/3 c. cream cheese
3 Tbsp Parmesan cheese, divided
1/4 tsp. ground nutmeg
1/8 tsp. pepper
2 Tbsp chopped fresh parsley (optional)
Broccoli, steamed (optional)
Chicken, cooked and cubed (optional)

Cook pasta. Meanwhile, in medium saucepan, melt butter and whisk in flour. While continuing to whisk, slowly add chicken broth. Whisk until smooth. Stir in cream cheese, 2 Tbsp of the Parmesan cheese, the nutmeg and pepper; cook 2 min, stirring constantly with wire wisk until mixture boils and thickens. Drain pasta, toss with sauce. Add broccoli and/or chicken, if using. Sprinkle with remaining Parmesan cheese and parsley.

1 comment:

Meghan said...

I add 2 tablespoons butter when making the sauce. Add broccoli or asparagus to pasta water 2-3 minutes before it's done.