Remember when I told you that sometimes I have a problem with measuring. I am too impatient. Well, this is one of those recipes where I don't measure... I just do. But the good thing is, that this is hard to mess up, keeping in mind to add things conservatively to start. You can always add more, but you can't take away. :)
Some important notes before we get started:
-I usually cut up some chicken and cook it in the skillet, then remove the chicken. I make the sauce in the same skillet. The drippings from the pan just make the sauce taste better :)
-I microwave some broccoli on occasion to tender crisp to throw in with the noodles and chicken.
-Feel free to use any kind of pasta (preferably whole wheat or enriched.)
-You can use Parmesan cheese out of the shaker can, but it is going to be really salty. In this case, use unsalted butter. I prefer to use a block of Parmesan cheese and grate it in the food processor.
Alfredo Sauce:
Melt 2 sticks of butter in a pan over low-medium heat. while the butter is melting, you can throw in a clove or 2 of garlic or a sprinkle of garlic salt. (If you don't like garlic, skip this altogether.) When butter is melted add 2 cups of heavy whipping cream. Whisk it into the butter and bring to a low simmer. Add Parmesan cheese. I usually use a whole wedge piece, pictured below. I grate it in the food processor first. Whisk until cheese is melted and combined with sauce. Add more heavy whipping cream if the sauce is too thick or too cheesy. It is really about just getting it to your liking. Whisk over a simmer until sauce thickens. Remove from heat and let set for a few minutes. Serve over pasta and chicken and any veggies you like.
Here is the cheese I use. Approx 8 ounces.
Yum!! I love alfredo sauce. I have a problem with measuring too...I rarely measure when I am cooking (I do measure when baking though). :)
ReplyDelete