This is the recipe that converted me to pasta. Prior to having this dish, I didn't like anything cream-based or containing pasta (which was probably a good thing for my waist line). Our good friends, Alan & Liz Ricker, made this for dinner one night, and we were hooked! The Ricker's are our "foodie friends," and we have enjoyed many wonderful meals together.
The measurements are a bit imprecise - but isn't that how all fantastic recipes are?
Fettuccine Alfredo
Recipe from Liz Ricker
Ingredients:
- 2/3-1 carton (pint) of heavy whipping cream
- 1/2-3/4 container of fresh parmesan cheese
- 3/4 stick of butter
- 2 cups cubed chicken
- 1/2 box fetuccini noodles
- 1 cup frozen broccoli florets
- salt and pepper to taste
- Get your noodles cooking.
- In a sauce pan on med heat, melt the butter; add the whipping cream. Let the sauce come to a boil, lower the heat and add the cheese. Stir it as it melts (I added the broccoli here and covered the pan to let the heat cook the broccoli).
- I usually add some salt and pepper, just a little bit, though.
- Eat up...told you it was easy! Enjoy
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