Categories: Chicken

Ingredients

• 1/2 cup real butter
• 1 pint (2 cups / 16 fl. oz.) heavy whipping cream
• 1 tsp. garlic powder
• salt and pepper - to taste
• 1 dash cayenne pepper
• 2/3 cup fresh grated Parmesan OR Romano cheese
• 1 lb. box fettuccine noodles - prepared as directed
• chopped fresh parsley - for garnish, optional

Directions

1. In a 2-quart saucepan over medium-low heat, melt butter; add cream, garlic powder, and salt and peppers; simmer for 20-30 minutes, stirring constantly, until thick.

2. -Remove sauce from heat and stir in cheese. Do not heat sauce after cheese has been added.

3. -Serve sauce over hot fettuccine noodles and sprinkle with parsley, if desired.

4. Notes: Though you can’t rush this sauce, if it seems to be taking too long to thicken, stir in up to 1/4 cup cream cheese. Make sure your Parmesan or Romano is grated and not shredded; it won’t melt properly if shredded. Do not use Kraft® Grated Parmesan in the canister; your Alfredo won’t taste right. Either grate your own or buy the stuff from the deli. This dish cannot be reheated or made ahead of time; the sauce will separate and appear greasy and curdled

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