Classic Fettuccine Alfredo Recipe
Ingredients
| Chicken stock | 1 1/2 Cup (16 tbs) | |
| 2 shallots or green onions, chopped (white part only) | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
| White wine | 1/2 Cup (16 tbs) | |
| 1/4 cup evaporated skim milk | ||
| 1 tbsp. Hour | ||
| Parmesan cheese | 2 Tablespoon | |
| 1 medium carrot, sliced thin | ||
| Broccoli | 1 1/2 Cup (16 tbs), chopped | |
| Cauliflower | 1 1/2 Cup (16 tbs), chopped | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Pepper red | 1/2 Medium, thinly sliced | |
| Frozen green peas | 1/4 Cup (16 tbs) | |
| Whole wheat | 1/2 Pound | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Boil until reduced to half, approx 3 minutes.
Set aside to cool.
In a medium saucepan add ingredients and bring to a boil until reduced to half, approx 2 minutes.
Strain and save liquid in small bowl.
Mix together and add cooled chicken stock.
Add to wine mixture and bring to a boil over a low heat.
Cook for approx 3-5 minutes.
Remove from heat and add cheese.
Set sauce aside.
In boiling water cook just until nearly done, approx 3 minutes.
Drain and set aside.
Set aside to cool.
In a medium saucepan add ingredients and bring to a boil until reduced to half, approx 2 minutes.
Strain and save liquid in small bowl.
Mix together and add cooled chicken stock.
Add to wine mixture and bring to a boil over a low heat.
Cook for approx 3-5 minutes.
Remove from heat and add cheese.
Set sauce aside.
In boiling water cook just until nearly done, approx 3 minutes.
Drain and set aside.
Chef
