Today’s recipe comes from Stephanie Beach at the Record-Eagle. She adapted it from a recipe at allrecipes.com. It’s quick, easy and has great flavor, she said. When she wants to make it more of an entree, she adds diced cooked chicken.
What attracted her to the recipe is that it doesn’t use a lot of heavy cream or half and half. The cream cheese provides the creamy texture, and a little goes a long way. She enjoys it most over angel hair pasta.
Quick and Easy Alfredo Sauce
1/2 c. butter
1 8-oz. package cream cheese
1-2 t. minced garlic from a jar (to taste)
2 c. milk
6 oz. grated Parmesan cheese
1/8 t. ground black pepper
1 lb. pasta, cooked al dente
Melt butter in a medium, nonstick saucepan over medium heat. Crush garlic into melted butter. Add cream cheese, stirring with wire whisk until smooth. Add milk a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly. Thin with milk if cooked too long. Toss with hot pasta and serve. Optional: Sprinkle a little more cheese on top before serving.
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