Friday, September 5, 2008

Alfredo Fettucini

From the bag:
1/4 c. onion
1 can mushrooms or fresh mushrooms
1 c. heavy cream
1/4 teaspoon salt
1/2 cup parmesan cheese
2 cloves garlic, minced or dehyrdrated garlic
Fettucini noodles
1 can artichoke hearts, optional
1 can chicken, optional

From the kitchen:
cooked spinach leaves, optional
2 T. butter

1.) Saute onion in butter. When onion is almost tender, add garlic and mushrooms. Saute until all are tender.
2.) Add one can chicken, or use fresh chicken, cooked and cubed.
3.) Over low to medium heat, stir in heavy cream, salt and parmesan cheese. Stir until cheese is melted. Usually, the more cheese you add, the thicker it gets.
4.) Serve over noodles.

If desired, tear spinach leaves and cook in small amount of butter until wilted. Add to sauce before serving. May also add artichoke hearts with mushrooms and garlic.

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