Tuesday, May 12, 2009

Fettuccine Alfredo Sauce

1½ tbs margarine melted
3 TBS minced garlic
1½ tbs flour
2 cup milk
3 tbs cream cheese
½ cup parmesan grated
2 tbs parsley chopped fresh

In a large saucepan, melt butter over low heat. Add garlic; cook and stir 30 seconds. Blend in flour; cook and stir minute. Gradually whisk in milk. Cook and stir until mixture comes to a boil and thickens. Remove from heat; stir in cheeses and parsley until cheeses melt. Toss with fettuccine.

Serve with cooked chicken breasts too!

To Freeze: Allow to cool and ladle (sauce only) into 1 gallon Ziploc bag. Lay flat to freeze.

Serve with fettuccine noodles

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