Alfredo Sauce

    When my boyfriend and I first got together, I learned that his favorite dinner was chicken fettuccine alfredo.  So, of course, I decided I must learn how to make this.  Now, his ultimate favorite would include sun dried tomatoes and artichoke hearts.  I can do the sun dried tomatoes, but not the artichoke hearts.  Yuck.  However, you could easily add them into this.  Just throw them into the sauce while cooking.

I got this sauce recipe from an old Betty Crocker book I have.   It was a simple, straightforward recipe that I tweaked a bit, and now my alfredo sauce is my boyfriend's favorite.  I think it's pretty dang good, too. 

It is awesome with regular fettuccine.  We've also used it with spinach fettuccine, and it turned out fantastic.  This last time we used colorful bow-tie pasta.  While still good, I think I'll stick to the fettuccine. 

I love this sauce, because it's easy to play with and make all kinds of different dishes. Throw in chicken, tuna, shrimp... whatever sounds good to you.  We've used it as a pizza sauce for a chicken and broccoli pizza, and I thought I had died and gone to heaven! 

I don't really measure anything anymore when I make this.  I just kind of play by sight and tastebuds!  I'll give you general measurements, but play with it to make it suit your tastes. 


Ingredients:

2 generous tablespoons butter
1 cup heavy cream
about 6oz bag of Italian Cheese Six Cheese Blend
Salt and pepper


Directions:

Melt butter in a large saucepan.  Add cream.  Bring to boil.  (This is where I'd add the sun dried tomatoes, if using)  Reduce heat to med-high and cook, stirring frequently, until mixture begins to thicken.  Add salt and pepper.
Remove from heat and stir in cheese.  Keep stirring until well blended.  This is where you use your tastebuds to decide if you need more cheese, salt or pepper. 
Pour over hot prepared pasta, spread on pizza dough, or if you are like me, eat it from the pan!