I have a hot-n-spicy chicken breast leftover and some leftover buttered noodles. I want to cut the chicken breast up and mix it with the noodles and want a creamy sauce, like alfredo or stroganoff consistency, but without adding any cheese or other spices. I'm worried if I try to thicken some milk with flour it will be too "pasty"???
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Need a sauce with alfredo-like consistency
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Re: Need a sauce with alfredo-like consistency
I Make A Sauce Sometimes By Sweating Some Onions In Butter, Then Add Flour To Make A Roux, Then Add Milk Cook Until Desired Thickness. S&p, Garlic To Taste. Dh Likes Things Plain. Sometimes I'll Add Parm, Or Cheddar Cheese To It Also."Nobody can make you feel inferior without your consent." ~Eleanor Roosevelt
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Re: Need a sauce with alfredo-like consistency
Olive Garden Fettuccini Alfredo by Paula Deen:
8 ounces Cream cheese -- cut in bits
3/4 cup Parmesan cheese -- grated
1/2 cup Butter or margarine
1/2 cup Milk
8 ounces Fettuccine -- cook -- drain
In large saucepan combine cream cheese, Parmesan, butter and
milk, stirring constantly until smooth. Toss pasta lightly with
sauce, coating well. Leftovers freeze well.
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