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Recipe: Alfredo Style Sauce With Fettuccine
Similar Categories: Alfredo, Style, Sauce, Fettuccine
1 medium-sized onion, finely chopped
2 small garlic cloves, minced
1/4 cup dry white wine or dry sherry
1 tablespoon butter or non-diet canola or safflower oil margarine
1-1/2 tablespoons cornstarch
2-3/4 cups 1 percent fat milk
1/4 cup grated Parmesan cheese preferably freshly grated (3 ounces)
1/2 cup grated nonfat Parmesan cheese topping (2 ounces)
1/2 cup nonfat sour cream
1/4 cup chopped chives or thin-sliced scallion tops plus more for
garnish
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon-style mustard
1/8 teaspoon white pepper
Salt, to taste (optional)
10 to 12 ounces non-egg fettuccine noodles cooked according to package
In a 12-inch nonstick skillet, combine onions, garlic, wine and
butter. Cook over medium heat, stirring frequently, 6 to 8 minutes or
until onions are tender. If liquid begins to evaporate, add a bit of
water.
In a cup, combine cornstarch with 1/4 cup milk; stir to mix well.
Stir remaining 2-1/2 cups milk into skillet. Bring liquid in pan to a
boil over medium-high heat. Stir in cornstarch mixture, stirring
until mixture thickens. Boil 1 minute, stirring. Reduce heat so that
sauce does not boil.
Stir in Parmesan cheeses. Stir in sour cream, mixing well and
whisking if necessary to smooth. Stir in 1/4 cup chives,
Worcestershire sauce, mustard and pepper, and stir well. Add salt, if
using. Cook over very low heat an additional 2 to 3 minutes until
flavors are well blended. Arrange fettuccine on a serving platter.
Top with sauce. Or serve individual portions of sauce over pasta.
Garnish with additional chives, if desired.
Yield: 4 servings.
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