Tuesday, March 9, 2010

outstanding easy fettucine alfredo

my neighborhood did a little cook book and i was quite taken with the contents. i wouldn't say my area thrives on cooking, most of my neighbor friends hate cooking. so i was quite pleased with some gem recipes i have gotten from it. i did switch things up a bit, but i fell head over heels for this recipe. the flavor must be so awesome because of the constant cooking you do to the cheese, anyway. i combined a recipe from my bestie brooke, and that is where the italian dressing addition comes in. i serve this with addie's non bakers bread (superb) and call it a night. i have also found you can double this, store what you don't use of the sauce in a container in the fridge or freezer for a good 10 days. i make this in large batches and love having it on hand.

fettuccine alfredo

1 pt. heavy cream
1 stick butter
2 TBSP cream cheese
3/4 c. kraft parmesan cheese ( i tried to save .20 one time and bought an off brand, not worth it, tasted like plastic, must use kraft!)
1 tsp. garlic powder
2 TBSP prepared italian salad dressing or 1 tsp. dry italian dressing mix, i used good seasons.

1 pkg fettuccine noodles

cook fettuccine in a large pot of boiling water. if you add a tsp of olive oil it will prevent sticking and boiling over.

in a sauce pan combine butter, heavy cream, and cream cheese. simmer until all is melted and mixed well. add the parmesan cheese and garlic powder. Simmer for 10 -15 minutes stirring constantly.

you can also make this with chicken, cooking the chicken in italian dressing makes for a delicious dinner.

spoon sauce over noodles or put into containers to store in fridge or freezer. to reheat i just warmed over the stove on medium heat.