Fettuccine Alfredo

So I have never been a white sauce kinda girl so Fettuccine Alfredo was not on my food list!  I was catering a rehearsal dinner once and they wanted Fettuccine Alfredo!  I called my sister Julie because I knew she makes it alot and her family raves about hers!  I made some at home (a trial run) and told myself I would not eat any but would ask someone to try it.  I love garlic so much that the smell was making me want to try it.  To my surprise I liked it!  It has a buttery garlicky taste to it!  I'll admit that I probalby add more butter than it ask for. .  I still don't eat Alfredo anywhere else...still don't like creamy things... but I do love this recipe!

Oh, and on the parmesan cheese it works better with the more powdery kind ... the freshly grated cheese melts and makes a mess and the other seems to help thicken it... but do top it with freshly grated parmeasan cheese!

I also us Lawry’s Garlic Salt in place of regular salt…. I use that stuff for sooooo many things!

Oh and I also sometime use Rotisserie Chicken, just the white meat part. 

1 1lb fettuccine

2 T butter

2 garlic cloves minced

2 cups whipping cream

½ cup grated parmesan cheese 

Salt & pepper to taste

2 T parsley

Cooked chicken sliced or chopped  ( I grill or saute' in a pan)

Melt butter in sauce pan add garlic cloves when sautéed add cream,

Parmesan cheese and parsley stir and simmered about 15 minutes.

add salt & pepper to taste.

Add cooked chicken then drain noodles and place both chicken And fettuccine in pan and toss well till all is coated. 

Add butter and garlic to a heated pan

                                         Then add heavy whipping cream and Parmesan Cheese

                                                                       Stir till

It will start to thicken, the recipe says 15 minutes but I found it’s a little bit less time like 10 minutes or so just wait for it to thicken, stirring so that it doesn’t