Alfredo Sauce

My favorite homemade sauce to make has to be Alfredo sauce. I had found a quick recipe for homemade Chicken Fettuccine Alfredo with Veggies in with the Sunday coupons back from 2011. It wasn't homemade enough for me so I had to tweak it and 'google' a recipe for Alfredo sauce. Most of the recipes I found had cream but I didn't have cream, I hardly ever have cream on hand. I hit it lucky when I found a recipe that used cream cheese instead. So easy and I always have stuff on hand to make a quadruple batch, one batch isn't quite enough for a full pot of fettuccine, but one and a third is perfect. So my quadruple batch is really enough for 3 meals. It's so easy to make a huge batch and freeze the rest for later, might as well since your making a mess anyways.


Alfredo Sauce (quadruple batch)

• 4 tbsp Butter
• 8 tbsp minced Garlic
• 4 tbsp Flour
• 4 cups Milk (or if you don't want to use up 4 whole cups of milk, use part chicken broth)
• 1 cup Cream Cheese (1 full block)
• 1 cup Parmesan Cheese
• Salt and Pepper to taste

Saute butter and garlic for 30 seconds. Whisk in flour until it bubbles and soaks up butter. Whisk in milk (and broth).  I like to use half chicken broth and half milk. Cook continually until slightly thick, about 2 minutes. Stir in cream cheese and Parmesan until smooth, about 2 minutes. Add salt and pepper to taste. Divide into thirds, use one for dinner tonight and freeze the other.

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If you want to try the recipe out for just one dinner, here are the amounts for a single batch.

Alfredo Sauce

• 1 tbsp Butter
• 2 tbsp minced Garlic
• 1 tbsp Flour
• 1 cup Milk (or half milk and half broth)
• 1/4 cup Cream Cheese
• 1/2 cup Parmesan Cheese
• Salt and Pepper

 Saute butter and garlic for 30 seconds. Whisk in flour until it bubbles and soaks up butter. Whisk in milk (and broth).  I like to use half chicken broth and half milk. Cook continually until slightly thick, about 2 minutes. Stir in cream cheese and Parmesan until smooth, about 2 minutes. Add salt and pepper to taste. Divide into thirds, use one for dinner tonight and freeze the other.

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Now on to my tweak of the found recipe for Chicken Fettuccine Alfredo with Veggies.

Chicken Fettuccine Alfredo with Veggies

• 1 box Fettuccine
• 1 bag frozen Veggies- about 3 cups (I use a combination of broccoli florets and carrots with about a cup of mixed vegetables of corn, carrots, peas and green beans)
• 1 batch Alfredo Sauce (which is 1 1/3 of the quadruple batch
• 1 1/2 cups cooked chicken

Start by boiling water in a big pot for pasta and cook as directed by the package.While pasta is cooking, in a  separate pan heat up Alfredo sauce and chicken.  Midway through cooking the pasta (stop your timer) toss in the frozen vegges into the boiling pasta water, bring back up to boil and restart your pasta timer. Check pasta and vegetables for tenderness. Drain pasta and veggies, reserving 1 cup pasta water. Add Alfredo chicken mixture to the pasta and 1 cup reserved pasta water and toss until coated.