January 20, 2011


Just so you all know, pasta is my least favorite type of food (except homemade Mac & Cheese - Love it!).  I'll eat it, but it's not my first choice, however sometimes I try to switch things up a bit for dinner.  Ya know, try something different.  So, I found this recipe in the November/December 2010 issue of Paula's magazine.  I can't even tell you the last time I had chicken alfredo pasta?  So, I'm probably not the best judge of this dish, because I don't really have anything to compare it to?  With that said, I actually thought it was pretty good.  It was rich and creamy.  It didn't have tonz of flavor, but just enough?  I grilled a few chicken tenders and added them to the sauce and served over some fettucini noodles.
Garlic Alfredo Sauce:
adapted from: Paula Deen

2 Tbl. butter
2 Tbl. minced onion
2 tsp. minced garlic
2 Tbl. all-purpose flour
3 cups half-and-half
1/2 tsp. ground nutmeg (I only added a tiny pinch)
1/2 tsp. salt
1/2 tsp. ground black pepper
white pepper, to taste, optional
1 1/2 cups shredded Parmesan cheese

In a large saucepan, melt butter over medium-high heat.  Add onion and garlic and cook for 4 minutes, stirring frequently, or until onion is tender.  Reduce heat to medium-low.  Add flour and cook, whisking constantly, for 2 minutes.  Gradually add half-and-half, whisking constantly.  Cook, whisking constantly, for 8-10 minutes or just until mixture comes to a boil.  Remove from heat and stir in nutmeg, salt, pepper and white pepper (if adding).  Add cheese, stirring until melted and smooth.  Serve over pasta with chicken or vegetables.  Makes about 3 cups.  (I served over Fettucini with Italian seasoned grilled chicken strips).    

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