Fettuccine Alfredo

[Apple]

Crap! I lost the poster info so I could credit this to the right person. I will go looking... ETA: Ok, I've searched and searched and can't find the original post. Apologies to whoever's recipe this is (if you want, PM me and I'll fix it! I'm not familiar enough to know who signs their posts "Theresa" but maybe I'll find it on the bottom of another recipe)

Fettuccine Alfredo

When the Philly cream cheese goes on sale for $1, I stock up. It has an unbelievably looong shelf life.
Anyways, to feed 6, I use two pkges of Philly (generic is nothing but oil), and 2lbs. fettuccine (get them on a bogo sale). About a cup of grated parmesan cheese, 2-3 cloves garlic, and a good couple of heavy handed sprinkles of dried parsley. You also need a little milk or half & half.
Cube the Philly, and bring to room temp or zap it for about 20 seconds.
In a little olive oil, saute the (minced) garlic till soft but not brown. Add the cream cheese, stirring it constantly till it melts down. S&P to taste. Slowly add some milk or half & half till it's the thickness that you want. Remove from heat, add parsley and grated cheese. Let stand to thicken. Of course, you would have your pasta ready at this point. Serve with a salad and home made garlic bread. YUM!
Theresa

[Apple]

Anne_in_VA
Message #48
06/08/10 01:45 PM

Easy Chicken Alfredo

6 oz fettuccine (spaghetti noodles)
1 cup broccoli flowerets (fresh or frozen)
2 T butter
1 chicken breast – cubed
1 can cream of mushroom soup
1/2 cup milk
1/2 cup Parmesan cheese – grated
1/4 t freshly ground pepper
Prepare fettuccine according to package directions. Add broccoli to fettuccine for last 4-6 min minutes of cooking time. Drain.
In skillet over medium high heat, heat butter. Add chicken and cook until browned, stirring often. Add soup, milk, cheese, pepper and fettuccine mixture and cook through, stirring often.

[xia]

Jan 3, 2011 5:39:14 GMT -5 Apple said:

Crap! I lost the poster info so I could credit this to the right person. I will go looking... ETA: Ok, I've searched and searched and can't find the original post. Apologies to whoever's recipe this is (if you want, PM me and I'll fix it! I'm not familiar enough to know who signs their posts "Theresa" but maybe I'll find it on the bottom of another recipe)

Fettuccine Alfredo

When the Philly cream cheese goes on sale for $1, I stock up. It has an unbelievably looong shelf life.
Anyways, to feed 6, I use two pkges of Philly (generic is nothing but oil), and 2lbs. fettuccine (get them on a bogo sale). About a cup of grated parmesan cheese, 2-3 cloves garlic, and a good couple of heavy handed sprinkles of dried parsley. You also need a little milk or half & half.
Cube the Philly, and bring to room temp or zap it for about 20 seconds.
In a little olive oil, saute the (minced) garlic till soft but not brown. Add the cream cheese, stirring it constantly till it melts down. S&P to taste. Slowly add some milk or half & half till it's the thickness that you want. Remove from heat, add parsley and grated cheese. Let stand to thicken. Of course, you would have your pasta ready at this point. Serve with a salad and home made garlic bread. YUM!
Theresa

I tried the recipe last night and it came out great, everyone loved it ;D thank you so much for sharing apple.

[michelyn8]

Jan 3, 2011 6:11:44 GMT -5 Apple said:

Anne_in_VA
Message #48
06/08/10 01:45 PM

Easy Chicken Alfredo

6 oz fettuccine (spaghetti noodles)
1 cup broccoli flowerets (fresh or frozen)
2 T butter
1 chicken breast – cubed
1 can cream of mushroom soup
1/2 cup milk
1/2 cup Parmesan cheese – grated
1/4 t freshly ground pepper
Prepare fettuccine according to package directions. Add broccoli to fettuccine for last 4-6 min minutes of cooking time. Drain.
In skillet over medium high heat, heat butter. Add chicken and cook until browned, stirring often. Add soup, milk, cheese, pepper and fettuccine mixture and cook through, stirring often.

Going to have to try this one. We usually use Ragu Alfredo Sauce but anything I can quickly make semi-homemade is preferred. Thanks for posting it.

[DebMD (banned)]

Ingredients

* 1 pound dried fettucine
* 6 tablespoons unsalted butter
* 1 shallot, minced
* 1 cup heavy cream
* 1 cup finely grated Parmigiano-Reggiano
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* Fresh parsley, for garnish, optional

Directions

Cook the fettucine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.

While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.

Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.

[femmefatale]

lOVE IT, BUT MAKES ME GAIN WEIGHT...LOL

[Deleted]

Here is the fettucine sauce i made tonight and it was yummy:!

1 stick butter ( i always use salted)
1 cup half and half
diced fresh garlic - on bulb
salt and white pepper
1 cup shredded parmesan cheese or asiago cheese stirred into sauce after it is heated.

Yummy!