This is the BEST (and easiest) alfredo sauce I've ever made! Oh, and I added fresh basil from our garden and some chicken when cooking it initially. When I was ready to make it for dinner, I defrosted it in the microwave, added fresh broccoli to it, popped it in the crock pot and cooked on low all afternoon. I poured it over penne later that night and it was a complete "hit" in our house! I also add it to pizza crust (with cheese, of course) for a homemade chicken alfredo pizza! Mmm! It freezes wonderfully, so I always make double! It was SOOOOO good & easy. It even reheated well in the microwave on leftover night! Enjoy!
~ Lisa
1 package cream cheese -- 8 oz
3/4 cup parmesan cheese
1/2 cup butter
1 cup milk
Basil to taste
finely chopped garlic or garlic powder to taste
Dash or two of nutmeg
Mix cream cheese, parmesan cheese, and margarine, heating slowly, stirring frequently until smooth. Add all spices and milk to thin until desired consistency for your pasta. Will freeze for months in a sealed freezer bag!
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Aug. 8, 2007 - Untitled Comment