Varieties ALFREDO SAUCE

ALFREDO SAUCE

1/2 cup cream cheese
1 cup milk 0-2 %
3 tbsp freshly grated Parmesan cheese
1 clove of garlic
1 tbsp pepper
1/2 tsp salt
3 tbsp dry parsley/ 1/2 cup fresh

The best way to make this consistent is to use a blender, put cream cheese, milk, Parmesan, cheese, garlic, pepper and salt in blender. Blend until there are no clumps, poor into sauce pan on medium heat, cook for about 10 minutes, well cooking add parsley, is fresh chop finely and extra for garnish. Cook your favorite pasta, I recommend spaghetti, if you want you may want to add chicken bacon any one of your favorite meats, I find it goes great with clams.Pour desired amount over pasta, cook meat in sauce to absorb flavour into the meat, cook sea food in different pan and than add over pasta before pouring Alfredo Sauce. If you find the original sauce using heavy cream and butter to be too heavy, then this modified, lighter version may be a healthier choice for you.


LOW CARB ALFREDO SAUCE
3 1/2 cups heavy cream
3 tablespoons grated Parmesan cheese
2 cloves garlic, minced
2 T onion or shallot, minced
3 tablespoons butter, unsalted
1/2 teaspoon each salt and pepper -

Melt butter in a saucepan and saute onion or shallot over medium heat until translucent, reduce heat and add garlic, saute one minute. Add remaining ingredients, cover, and simmer over low heat for 20 to 30 minutes.Approximately 28 carbohydrates total; 4 servings, 7 carbohydrates each.


ALFREDO SAUCE
1/3 c. butter
1/4 c. flour
3 c. milk
1 c. heavy cream
1 c. Parmesan
1/4 tsp. pepper

Melt butter, then add flour, cook until bubbly, approximately 1 minute, gradually add milk while stirring. Add cream all at once, cook over medium heat stirring well until thickened. Remove from heat and add Parmesan until melted then add pepper. Serve over pasta.


ALFREDO SAUCE
1 pt. whipping cream
1/4 c. butter (pure)
1/4 tsp. garlic
1/4 tsp. salt
1/4 c. each mozzarella & Cheddar cheese
1 c. crabmeat

Mix cream, butter (melted), garlic, salt and melted cheese. Add crabmeat and heat in microwave for 3 minutes. Or until mixture is heated and smooth. Pour over noodles. Serve with salad or garlic bread. Serves 4.


CHICKEN BREAST ALFREDO
1 lg. onion, chopped
1 lg. green pepper, chopped
3/4 c. butter
2 cloves garlic, crushed or garlic powder
2 whole chicken breasts, split and boned
1/2 c. wine
1 (16 oz.) can Hunts Special Tomato Sauce
2 tbsp. basil
1/2 tsp. oregano
1 c. mushrooms
1/4 c. soy sauce
6 oz. Mozzarella cheese strips
Salt and pepper

Saute onions and pepper in 1/2 cup butter. Add garlic with slotted spoon. Remove vegetables and set aside. Brown chicken breasts in pan and then replace onion, pepper, garlic and add wine, tomato sauce, spices, salt and pepper. Cover and cook until tender about 30 to 45 minutes. While chicken is cooking, saute mushrooms in soy sauce and remaining butter until tender. When chicken is tender cover with cheese strips (just before serving). When cheese begins to melt top with mushrooms. Serve over butter parsley, spaghetti.