"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fettuccine Alfredo Recipe

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This recipe for Fettuccine Alfredo, by , is from Sonlight Children's Ministries Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Nyhoff Family
Added: Friday, November 21, 2008


1 lb. noodles (I like penne.)
1 cube butter
1 crushed garlic clove (1 tsp. minced)
3 boneless, skinless chicken breasts, chopped up
1 pt. whipping cream
1 bag shredded Parmesan cheese
16 oz. sour cream (1 1/2 c.)
pinch of nutmeg (opt.)
1 tsp. regular or seasoning salt
1 tsp. pepper
1 1/2 c. sliced mushrooms (opt.)
1 sliced red pepper (opt.)
1 +/- sweet or white onion chopped (opt.)

Cook per pasta's instructions. In a LARGE frying pan or wok on med-hi, melt the butter with the garlic, pepper and seasoning salt.
Stir in the veggies until cooked.
Add the chicken and fry until cooked (the already-cooked strips from Costco work great). Stir in the cooked pasta, sour cream and whipping cream. (opt. cream cheese too)
Cover and let cook until thickened (10-15 min.)
Last, stir in parmesan cheese or serve it on top (or both)
Serve warm with garlic bread and salad.

Personal Notes:
Personal Notes:
If you like it extra thick and rich, you can add 1 box softened cream cheese also when adding the other creams (what's a little more fat at this point right? :)




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