Fancy Fettuccine Alfredo (fancier than my other recipe...)

Credit: Kevinandamanda.com
(adapted slightly from their variation)

Ingredients:

• 1 lb cavatappi noodles
• 1 tbsp salt
• 1 scant cup chicken broth
• 1 cup heavy whipping cream
• 1 cup half and half
• 1 cup grated parmesan cheese, plus a tad more (usually less than 1 1/4 cups total)
• 2-3 cloves minced garlic
• 2 tbsp cornstarch
• 1/2 tsp salt
• 1/4 tsp pepper (just eyeball the pepper)
• 8 basil leaves, chiffonaded
• 1 tbsp fresh parsley, chopped

Directions:

1. Add 1 tbsp of salt to a large pot of water and bring to boil. Boil noodles according to package.
2. Then, in a medium saucepan, heat chicken broth over medium high heat, bringing to a boil. Reduce heat to medium.
3. Stir in heavy cream, cornstarch, and garlic. Bring to a soft boil and stir for one minute. Reduce heat to low.
4. Add Parmesan cheese, salt and pepper. Let simmer for about 10 mins to melt cheese, let thicken, and incorporate flavors.
5. Just before serving, chop fresh herbs and stir into Alfredo sauce. Serve sauce over pasta and add chicken if desired! {We usually grill chicken for one meal and then use the extra grilled chicken for this meal... so good!}

Note: This meal is great for entertaining. It makes A LOT. We love serving it with chicken and fresh chopped tomatoes on top and then serving up some toasted, buttered artisan bread (rosemary or garlic bread are my faves).

Fettuccini Alfredo

Credit: Jan Wilson (Frost Family Recipes)

Ingredients:

• 1 Tbsp margarine

• 2 cloves minced garlic

• 1 Tbsp flour

• 1 ¼ cups milk

• ¼ cup cream cheese

• 1 cup grated parmesan cheese, plus ½ cup

• 1 box fettuccini noodles, cooked and drained

Directions:

Melt margarine over med or med-low heat. Add garlic. Stir in flour. Gradually add milk while stirring with a whisk. Cook 8 minutes or until thick and bubbly. Stir in cream cheese. Add 1 cup parmesan cheese. Stir until cheeses melt. Toss with cooked fettuccini noodles and top with ½ cup grated parmesan cheese, fresh parsley, and pepper.