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FETTUCCINE ALFREDO

Recipe Introduction


HERE IS ANOTHER VERSION OF FETTUCCINE ALFREDO USING THE FRESH FETTUCCINE IN THE REFRIGERATED SECTION OF THE SUPERMARKET. DO NOT LET THE EVAPORATED MILK SCARE YOU. IT IS DELICIOUS AND VERY TASTY.





List of Ingredients



• 1 ( 9 OZ.) PACKAGE OF REFRIGERATED FETTUCCINE PASTA, COOKED AND DRAINED
  
• 3 TABLESPOONS BUTTER
  
• 2 TABLESLPOONS FLOUR
  
• 1 CUP CARNATION EVAPORATED MILK
  
• 1/2 CUP CHICKEN BROTH
  
• 1/2 CUP F RESHLY GRATED PARMESAN CHEESE
  
• 1/2 CUP GRATED PROVOLONE CHEESE
  
• 1/8 TEASPOON CAYENNE PEPPER ( PINCH)
  
• FRESHLY GROUND BLACK PEPPERTO TASTE
  






Instructions



1. MELT BUTTER IN MEDIUM SAUCEPAN OVER MEDIUM HEAT, STIR IN FLOUR. GRADUALLY ADD EVAPORATED MILK AND CHICKEN BROTH. COOK, STIRRING CONSTANTLY, UNTIL MIXTURE COMES TO A BOIL AND THICKENS. STIR IN PARMESAN CHEESE, PROVOLONE CHEESE, CAYENNE AND BLACK PEPPER UNTIL CHEESE IS MELTED. TOSS WITH FETTUCCINE AND SERVE.
   
   






Final Comments


YOU CAN BE VERY CREATIVE WITH THIS DISH BY ADDING MEAT OR VEGETABLE OR A COMBINATION OF BOTH. ( COOKED CHICKEN, SHRIMP, CRUMBLED BACON, PROSCUITTO,CRAB MEAT, PEAS, BROCCOLI FLOWERETS, FINELY CHOPPED RED AND GREEN BELL PEPPER ETC).

ENJOY!