You can serve fettuccine Alfredo as a side dish to chicken (we love them with theselemon butter chicken breasts) or your favorite protein. This recipe is also great for customizing with additional ingredients to turn it into a main dish. Stir in whatever cooked meat and veggies you like afte...
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The restaurant, and Fettuccine Alfredo, continued to thrive, but by 1943 Alfredo was tired of dealing with food shortages and general hardship of the war years, and decided he should retire. He sold the restaurant to his head waiter, whose family today still owns and runs Alfredo alla Scrofa...
This chicken fettuccine Alfredo recipe is an easy, deliciously rich, creamy pasta, without added flour like other recipes. It is unique and versatile.
Full of veggies and almost dairy-free, this 'fettuccine' recipe features zucchini zoodles, a cauliflower 'Alfredo' sauce, peas, and spinach.
Made With: Ingredients 1(4.7-ounce) package PASTA RONI® Fettuccine Alfredo 1(10-ounce) package frozen peas, thawed 1-1/4cups water 1/2cup milk 3tablespoons margarine, butter or spread with no trans fat 1(6-1/2-ounce) can tuna, drained, flaked ...
Return the pasta and peas to the pot and season with salt. Pour the asparagus-cream mixture over the pasta and toss to coat thoroughly. Add the reserved pasta cooking water as needed to loosen the sauce. Tear some of the basil leaves into pieces and add along with lemon juice to taste ...
minced garlic, salt, pepper and nutmeg. Bring to a simmer over medium heat, stirring constantly, until the mixture is very thick like a traditional Alfredo sauce. Remove from the heat and stir in the parmesan cheese and the corn. When the pasta is done, drain and toss with the sauce. ...
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