Monday, April 25, 2016

Nana's Alfredo Sauce


Meal Plan Monday #13

Nana's  Alfredo Sauce

For years, this has been a family favorite! With a few revisions,
we also served this at LuVici's...a favorite of many customers...
one lady told me she could just drink a bowl of sauce! haha
There are so many variations that can be used in this combo.
Saute chicken pieces or breast strips...blanched broccoli florets...
use leftovers of chicken & broccoli...Sauteed Chicken Strips & Sundried
Tomatoes or Sauteed Chicken Strips & Sauteed Mushrooms. My children love this
Alfredo Sauce and I have used the same recipe for years!
OH, several years ago I was on Sara's Secrets with Sara Moulton's
live phone call. We were discussing leftovers and this is the recipe
that I was talking about. They aired my picture as Sara was talking
with me. I also told her that my family has always called leftovers,
"re-runs" and many times they were incorporated to a totally
different realm, whether entree, side dish or soup!




Nana's Alfredo Sauce
Paula George Smith
1 stick butter 1/2 cup
1/2 cup flour
1 tsp. salt
1 tsp. fresh ground pepper
1 tbsp. fresh oregano leaves chopped or 1 tsp. dried
2 tbsp. parsley chopped or 2 tsp. dried
1 Tbsp. basil leaves, julienned or 1 tsp. dried
1 tsp. garlic, minced or 1 tsp. garlic powder
1/3 cup finely chopped shallots or 1 tsp. onion powder
2 cups heavy cream
3 cups milk
1 cup shredded Provolone
1 cup shredded Parmesan
Optional: Sauté 2 cups sliced mushrooms in the butter.
(2 Tbsp. McCormick's Mediterranean Spiced Sea Salt can be used in lieu of the herbs & spices)

Melt butter in saucepan. Add flour and whisk until smooth.
Do not brown. Add seasonings, heavy cream & milk.
Heat over med heat until hot, reduce heat to low and whisk in
cheeses until melted. Adding 1/2 of each at a time makes it easier
to melt.
Sauteed Chicken Breast strips and blanched broccoli can be
added to sauce or plated on fettucine pouring the sauce over last.
Garnish with a sprinkling of Shredded Parmesan and Parsley or julienned basil. 

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