recipe help: Fettuccine Alfredo

[Bethanial]

Okay, I love Fettuccine Alfredo, especially Pasta Roni's version

I know the boxed stuff isn't good for me, and I can probly make an even tastier version myself. But - I need a good tried and true recipe. And maybe one that even holds up to canning (the sauce). The flavor is wonderful, but so is the convenience, so if could can the sauce in advance, and just have to boil noodles, that would be fabulous. Help?!?

edit - typo

 

[noobiechickenlady]

Alfredo sauce is pretty simple.
I use 2 tablespoons butter
1 cup cream
1-2 cloves garlic
1 cup parmesan cheese
Sprinkle of parsley or basil
ETA: Salt & pepper to taste, doesn't require much salt

Melt the butter over medium/low heat, saute the garlic until transluscent. Add the cream, salt & pepper & simmer for about 5 minutes. Add cheese & stir well. Taste & adjust seasonings. Remove from heat & serve with a sprinkle of parsley or basil.

Can't answer about canning it, but that's what I use. Very quick and tasty mmmm

 

[Bethanial]

thanks - I look forward to trying that

 

[miss_thenorth]

This is our family favourite.
Chicken Alfredo
2 tsp butter
.5 c minced onions
4 garlic cloves, minced
2 cups boneless skinless chicken, cooked and chopped or shredded
2 c Half-n-Half
1-2 tsp flour
.5 tsp salt
.25 tsp black pepper
.5 c grated Parmesan cheese
8 c hot Cooked fettuccine (about 1# uncooked)
1 pkg frozen chopped spinach (optional), cooked & drained well

Melt butter in a cast iron skillet over medium-low heat. Add onions & garlic, saut 1 minute or until tender. Add chicken, saut 3 minutes or until heated through. Remove to a plate & set aside. Reduce heat to medium-low.
Add cream and gently heat for about 1 minute, then add flour slowly & mix until smooth. Return chicken to cream & add salt, pepper and cook 1 minute or until thoroughly heated, stirring constantly (do not boil!). Gradually sprinkle 1/3 c cheese over chicken mixture (also spinach if youd like), stirring constantly for 1 -2 minutes . Remove from heat. Combine pasta and chicken mixture in a large bowl. Top each serving with 1-2 tsp cheese & garnish with parsley. Serves 4 easily.
I don't pout spinach in with it, but cook boccoli on the side, and have this served over brocolli for a low carb dinner. I alsouse cornstarch instead of flour to make it GF, and I use left over chicken, not frozen chicken breasts, since I raise my own birds.

 

[patandchickens]

I make this fairly regularly but not off any particular recipe, I just wing it with whatever's handy and happens to land in the pan.

IMHO the basics are: a considerable amount of good butter, a fair bit of decent Parmesan/Romano/etc type cheese, and enough light cream (or heavy cream cut with milk) to give the thickness of sauce you want. It thickens on standing, so err on the side of too thin.

It benefits from things like sauteed garlic or chopped onion, some black pepper, or even a small zot of hot sauce, but they are not essential and probably not to everyone's taste. Or pesto. Or herbs.

Other additions like spinach (or any other greens, like frozen chopped kale) or walnuts or toasted almonds or grilled chicken are also yummy.

Unfortunately I do not know anything whatsoever about canning it. I can tell you that freezing it messes with the texture a bit, although if you are just plain hungry it doesn't really matter all that much. The sauce is SO easy to make, though -- it takes less time to make a basic version of the sauce than to boil the water/pasta -- that I'm not sure how much real time saving you would be achieving.

Pat

 

[freemotion]

This really is one of those recipes that the homemade version is almost as fast as the pre-packaged version to make, so there is not really a need to can or freeze it. It is also one of those recipes that canning and freezing would seriously mess with the texture/flavor so it is well worth the ten minutes or so that it takes to make the sauce from scratch each time.

If you think about it, it takes that long to boil the water and cook the noodles....and if you want to use chicken, well, THAT you can pressure can in chunks in advance and just open a jar. Yum!

ETA: I just read Pat's reply more carefully and realized I said basically the same thing....in almost the same words!

 

[abifae]

Okay, I love Fettuccine Alfredo, especially Pasta Roni's version

I know the boxed stuff isn't good for me, and I can probly make an even tastier version myself. But - I need a good tried and true recipe. And maybe one that even holds up to canning (the sauce). The flavor is wonderful, but so is the convenience, so if could can the sauce in advance, and just have to boil noodles, that would be fabulous. Help?!?

edit - typo

I doubt it cans well...

but i melt a stick of butter... add cream cheese and heavy cream... lots of nutmeg... pepper... fresh basil....

and then serve on squash with fresh diced tomatoes.

 

[dragonlaurel]

I think y'all need a taste tester . I'm on the way !!!!!