Friday, December 30, 2011

Top 5 Recipes of 2011; Fettuccine Alfredo

It's  time for the number 5 recipe in my Top 5 Recipes of 2001, Fettuccine Alfredo! This recipe is a bit of a bucket list for me, as it was my first time at making a white sauce, and it came out very nice. I have done this one a couple of times, but it's not something that can be done very quickly, yet. I know I'll be working to perfect my technique on this recipe for a while to come, but the recipe does a great job of walking you through it. 

I've always enjoyed Fettuccine Alfredo when I've been out at restaurants, but never really liked anything store bought. I came across this recipe in my Cooking Light cookbook and it was incredibly quick, easy, and tasty making it great recipe for a week night meal. This recipe also let me do one of the things I have never done before, make a white sauce from scratch. I was impressed with how easy it was and I will be doing this one again, oh and did I mention it's Tot Approved?

2 quarts water
8 ounces uncooked fettuccine
1 tablespoon stick margarine or butter
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 1/3 cups fat-free milk
1 1/4 cups grated fresh Parmesan cheese, divided
2 tablespoons tub-style light cream cheese
2 teaspoons chopped fresh parsley
Freshly ground black pepper

1. Bring water to a rolling boil in a dutch oven. Add pasta;cook 10 minutes or until "al dente." Drain.
2. Melt margarine in a pan over medium heat. Add garlic; saute 1 minutes. Stir in flour. Gradually add milk, stirring with a whisk until blended; cook until thickened and bubbly (about 8 minutes), stirring constantly. Add 1 cup Parmesan cheese, stirring constantly until in melts.
3. Rinse pasta well with hot water. Set aside. Add cream cheese to pan; cook over low heat stirring until it melts. gradually add cheese sauce to melted cream cheese, stirring constantly.
4. Add cooked pasta to sauce mixture, tossing well. Spoon into a serving dish; top with 1/4 cup Parmesan cheese, parsley, and pepper. Yield 4 servings (serving size 1 cup).

I served it up with a boneless skinless chicken breast that I seasoned with some Italian seasoning and cooked in a covered skillet coated with Pam. It made a great addition to this dish.

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