I've never been good at making my own sauces. Although I've seen people do it, the idea of making a roux is very abstract in my mind and I've never really had the confidence to try it. Anyway, yesterday (Sunday) we were making some breaded chicken strips for Chicken Alfredo to help use up a jar of leftover Alfredo sauce before it went bad. We got all the chicken started cooking and I looked in the jar and saw there was less than 1/2 cup left. Lame.
So, I went searching for a quick recipe that I felt I could make safely and found this one. I even had all the ingredients in the apartment! There were lots of reviews on Allrecipes so I figured it was work a try. And ... I loved it. Kindof a make-shift version, yet just as tasty. From the jar it's always been too thick and seems like you need more sauce when there's plenty on your plate. This flowed through the noodles nicely.
INGREDIENTS
1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.
1 comment:
I wouldn't trust freezing it, but try adding mushrooms, red peppers and shrimp, along with cajun seasoning and see if you like the different entre.
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