My
Collection of Keeper Recipes
Fettuccine Alfredo
Categories:
main dish, pasta/rice, sauces
16 ounces fettuccine pasta; (12 to 16 oz)
1 1/4 cup milk
2 tablespoons all-purpose flour
1/4 cup butter; softened (opt)
6 oz cottage cheese; small curd
4 oz cream cheese; softened
1/2 cup grated parmesan cheese; (1/2 to 3/4 cups)
1/2 teaspoon garlic powder
3 teaspoons dried onion; minced
salt & pepper to taste
2 cups chicken breast; diced cooked (opt)
DG - next time try with 1 tablespoon of corn starch instead of flour.
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 9 to 11 minutes, or until al dente; drain, and set aside.
In a food processor or blender, place the milk, flour, cottage cheese, cream cheese, optional butter, garlic powder, minced dry onion, salt and pepper, and Parmesan cheese. Blend until smooth.
Transfer the blended mixture to a saucepan over medium heat. Mix in the chicken, and cook until heated through. Serve hot over pasta. Sprinkle with additional parmesan cheese as desired.
(Note: If too thick, thin with additional milk. May want to add the parmesan after the sauce and chicken are heated through - it tends to stick to pot bottom. To cook chicken breast - nuke covered on hi for 10 minutes)
(Subst: shrimp, crab, scallops, or turkey for the chicken.)
(Opt: add some sauteed bell pepper, zucchini, cauliflower or broccoli)
Contributor: W. David Griggs (Alcolu, SC)
Yield: 6 servings
Preparation Time: 00:20