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FETTUCCINE ALFREDO Recipe

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This recipe for FETTUCCINE ALFREDO, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Jo Creevy
Added: Wednesday, November 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Serves 6

8-9 oz. uncooked fettuccine
1 T. margarine
2 cloves minced garlic
1 c. evaporated skim milk
1 tsp. chicken base of chicken bouillon
3 T. grated Parmesan cheese
1 tsp. dried basil leaves
1/8 tsp. nutmeg
1/4 c. chopped fresh parsley

Directions:
Directions:
Cook fettuccine to desired doneness as directed on package. Drain, return to pan. Add margarine and garlic, toss to coat. Stir in milk, chicken base, cheese, basil and nutmeg; blend well. Cook over medium-high heat just until thickened, about 5 minutes, stirring constantly. Sprinkle with parsley. Serve immediately.


 

 

 

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