1 package (9Oz/256g) refrigerated Fettuccini, cooked and drained
3 tablespoon butter
2 tablespoon flour
1 cup evaporated milk
1/2 cup chicken broth
1/2 cup freshly grated Parmesan cheese
1/2 cup grated provolone cheese
1/8 teaspoon cayenne and fresh ground black pepper to taste
Melt butter in medium saucepan over medium heat; stir in flour.
Gradually add evaporated milk and chicken broth. Cook, stirring
constantly, until mixture comes to a boil and thickens. Stir in
Parmessan cheese, provolone cheese, cayenne and black pepper
until cheese is melted. Toss with fettuccine; serve immediately.
Makes 4 serving
Contributor: Rick
