12 oz. fettucine pasta cooked & drained
Sauce:
1 t. corn starch
3 cloves garlic minced
vegetable spray
3/4 c. parmesan cheese
3/4 c. half & half
1/3 c. chicken broth
1/4 c. fresh chopped parsley
Salt & Pepper to taste
In 2 qt. sauce pan, over medium heat, spray oil, add garlic, and cook one min.
Stir in broth, half & half, cornstarch. Heat to a boil, stirring.
Reduce heat simmer one minute.
Remove from heat and whisk in cheese, parsley, salt and pepper.
Toss over hot cooked pasta. Pass more parmesan when serving.
Variations:
*Chicken Brocolli Fettucine Alfredo
Simply steam one lb. brocolli, and boil one lb. chicken breasts.
Add cubed cooked chicken and steamed brocolli to sauce during last minute of simmer.
*Chicken Mushroom Fettucine Alfredo
Simply saute 1 lb. sliced mushrooms in 2 T. margarine till done.
Add with cubed chicken to sauce last minute of simmering.
Baked Macaroni & Cheese
2 T. butter or margarine
2 T. flour
1 t. salt
1 t. dry mustard
2 1/2 c. milk
1 c. shredded Cheddar
1 c. Velvetta cubed
2 c. (8 oz) macaroni
1/4 c. buttered bread crumbs
Paprika
In saucepan, melt butter. Remove from heat; add flour, salt, and mustard.
Add milk, heat, stirring constantly, until sauce thickens a little and is smooth.
Add the velvetta, and 1/2 the cheddar, heating until melted, stirring occasionally.
Meanwhile, cook the macaroni as directed and drain. Combine with cheese
sauce in a 2 qt. casserole dish. Top with remaining cheese, bread crumbs,
and paprika. Bake at 375 for 20 to 25 min., or until nicely browned
and bubbly. 4 to 6 servings.
