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| Homemade Alfredo sauce with broccoli florets poured over grilled chicken and fettuccini noodles | |||||
| Ingredients: | |||||
| 4 tbsp. | butter | ||||
| 4 tbsp. | flour | ||||
| 1 cup | 2 % milk | ||||
| 1 cup | chicken broth | ||||
| 1/2 cup | shredded Ramano cheese | ||||
| 1/2 cup | shredded Parmesean cheese | ||||
| 1 1/2 cup | Parmesano Reggiano cheese | ||||
| 3 tbsp. | fresh parsley | ||||
| 2 tbsp. | minced garlic | ||||
| 2 tbsp. | Riesling wine | ||||
| salt & pepper | |||||
| Directions: | |||||
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Melt butter and add flour.
Cook for 2-3 minutes, stirring constantly to cook flour. Add cream and broth all at once and blend well. Add the remaining ingredients and stir until cheese has melted and sauce is smooth. *Pour over chicken, shrimp or pasta. **Additional cheese can be added to the topping, if desired. Bake in oven until cheese is melted. |
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