Just so you all know, pasta is my least favorite type of food (except homemade Mac & Cheese - Love it!). I'll eat it, but it's not my first choice, however sometimes I try to switch things up a bit for dinner. Ya know, try something different. So, I found this recipe in the November/December 2010 issue of Paula's magazine. I can't even tell you the last time I had chicken alfredo pasta? So, I'm probably not the best judge of this dish, because I don't really have anything to compare it to? With that said, I actually thought it was pretty good. It was rich and creamy. It didn't have tonz of flavor, but just enough? I grilled a few chicken tenders and added them to the sauce and served over some fettucini noodles.
Garlic Alfredo Sauce:
adapted from: Paula Deen
2 Tbl. butter
2 Tbl. minced onion
2 tsp. minced garlic
2 Tbl. all-purpose flour
3 cups half-and-half
1/2 tsp. ground nutmeg (I only added a tiny pinch)
1/2 tsp. salt
1/2 tsp. ground black pepper
white pepper, to taste, optional
1 1/2 cups shredded Parmesan cheese
In a large saucepan, melt butter over medium-high heat. Add onion and garlic and cook for 4 minutes, stirring frequently, or until onion is tender. Reduce heat to medium-low. Add flour and cook, whisking constantly, for 2 minutes. Gradually add half-and-half, whisking constantly. Cook, whisking constantly, for 8-10 minutes or just until mixture comes to a boil. Remove from heat and stir in nutmeg, salt, pepper and white pepper (if adding). Add cheese, stirring until melted and smooth. Serve over pasta with chicken or vegetables. Makes about 3 cups. (I served over Fettucini with Italian seasoned grilled chicken strips).