PAULA DEEN'S GARLIC ALFREDO SAUCE

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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