Saturday, April 3, 2010

Fettuccini Alfredo

This is a less rich version of the classic fettuccini alfredo that uses chicken stock instead of cream by Lacey Johnston.
Serves 4.
Print Recipe
  • 8 oz. Fettuccini
  • 1 1/4 cups Chicken Stock
  • 2 tbsp All-Purpose Flour
  • 2 tbsp Unsalted Butter
  • 1/3 cup Cream Cheese, softened
  • 3 tbsp Parmesan Cheese, grated and divided
  • 1/4 tsp Ground Nutmeg
  • 1/8 tsp Black Pepper
  • 2 tbsp Fresh Parsley, chopped
  1. Cook pasta as directed on package, drain and set aside.
  2. In same pot pasta was cooked, melt butter.
  3. Add flour and stir till combined into a paste.
  4. Add chicken stock, cream cheese, 2 tbsp parmesan cheese, nutmeg and pepper; cook 2 minutes over medium heat stirring constantly until mixture starts to boil and thicken.
  5. Return pasta to pot, add parsley and toss well to coat.
  6. Sprinkle with remaining parmesan cheese.

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