Wednesday, May 9, 2012

Alfredo Sauce

I tried to add the parsley like
a little smiley face....
Okay folks, over the past few days we've made Pan Seared Chicken Breast and we've roasted some Brussels Sprouts, so today, let's make Alfredo sauce and tie it all together in one great dish...sure hope you held on to the chicken and sprouts...

Alfredo sauce always seemed so...formal to me.  This recipe is so quick and easy that it's almost ridiculous.  And it tastes SO much better than the jarred kind, which is also full of chemicals and stuff.  This sauce is a P10 or any low-carbers dream dish. 

In the past, I used to serve this over pasta, and you still could, if you'd like to (Stages 2/3 only please) but since I'm not eating pasta anymore, I served this over chicken breast and roasted veggies.  I know a restaurant that puts the chicken and veggies on a giant baked potato and then puts the sauce over all of that...maybe try that on your husbands or giant eating machine teenage boys to round out their meal.

Print the recipe:  Alfredo Sauce

Alfredo Sauce

Total Time: 15 mins
makes 4 servings

1/4 cup butter (1/2 stick)

1/2 teaspoon minced garlic

1 cup heavy cream or half and half

1/4 teaspoon black pepper

1/4 teaspoon white pepper

3/4 cup parmesan cheese, grated


(don’t forget to start cooking the other items so they’re ready when the sauce is done)

Heat butter over sauce pan on low heat until completely melted.

Slowly add in garlic and stir into butter along with the heavy cream.

Add in the black and white pepper and turn your stove up to medium.

Slowly let the sauce thicken while gradually starting to mix in the parmesan.

After the sauce has fully thickened and been stirred well, add a touch of parsley for flavor.

To serve, you can either mix the sauce with the chicken/veggies or drizzle the sauce over them. 

Roasted Brussels sprouts, sliced chicken and Alfredo sauce

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