Okay, technically this is linguini. But if you close your eyes, it all tastes the same anyway.
This is one of Big J’s favorites. It ranks in his top 5 meals (maybe even higher), and is the only non-Asian based meal on the list. It is easy enough to put together that when I’m looking to score some “Good Mom Points”, I will even make it for him for lunch. He definitely counts this as one of the homeschool perks: hot home-cooked lunches instead of soggy PB&J.
I didn’t get any prep pictures of the the Alfredo Sauce, but it is basically a wonderfully rich blend of chicken broth, cream, cream cheese and Parmesan cheese. There is no need for added thickeners (flour, cornstarch, etc). The cheeses make it plenty thick all on their own! It can easily be put together while your pasta is cooking.
You can serve it on its own, but I usually have several “toppings” on hand as well: chopped grilled chicken, cooked & crumbled bacon, steamed or roasted broccoli, barely-cooked baby peas (these are my favorite!).
This is an easy to work with dough (very similar to the Cinnamon Twist dough, just without the egg and sugar).
Divide dough in half and roll out into rectangles. Use a sharp knife to cut dough into strips (a pizza cutter works great).
Melt butter in a jellyroll pan (here I have half of a batch of dough in a 9×13” pan). Place strips in pan, and turn each strip over to coat both sides with butter. Cover pan and let rise 30-60 minutes.
Sprinkle with garlic powder and cheese and bake for 10-12 mins.
Serve with your favorite pasta or soup dish.
1/4 cup butter
1 clove garlic, minced
4 oz cream cheese, cut into cubes
½ cup heavy cream
1 cup chicken broth
1-2 Tbs white wine, optional
½ tsp freshly ground pepper
¾ cup fresh grated Parmesan cheese
Fettuccine (or other pasta)
Grilled chicken, cut into bite sized pieces
Bacon, cooked and crumbled
Roasted or steamed broccoli
Baby peas, cooked until just tender
In a saucepan over low heat, melt butter slowly. Add garlic and cream cheese and stir until melted. Add cream, chicken broth, white wine and pepper. Stir in Parmesan. Stir with a whisk as it heats to get a smooth sauce. Cook until sauce is smooth and heated through.
Prepare fettuccine as directed on package. Serve fettuccine with alfredo sauce and desired toppings.
Makes 6-8 servings
1 ½ cups warm water
1 Tbs. sugar
1 Tbs. yeast
1 tsp. salt
3 ½ – 4 cups flour
½ cup melted butter
Parmesan cheese, optional
Mix water, sugar, yeast, salt and flour. Add more flour, if needed, to make a soft dough. Knead.
Melt butter in a jellyroll pan. Set aside.
Divide dough in half. Roll dough into 2 rectangles. Cut into 1-inch wide strips. Place dough strips ½ inch apart in pan, turning over to coat both sides with butter. Let rise 30-60 minutes (until doubled). Sprinkle with garlic powder and Parmesan, if desired. Bake at 400F for 10-12 minutes.
Makes about 18 breadsticks.