Classic Fettuccine Alfredo
|Chicken stock||1 1⁄2 Cup (24 tbs)|
|Green onions/Shallots||2 , chopped (White Part Only)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|Evaporated skim milk||1⁄4 Cup (4 tbs)|
|Parmesan cheese||2 Tablespoon|
|Carrot||1 Medium, sliced|
|Chopped broccoli||1 1⁄2 Cup (24 tbs)|
|Chopped cauliflower||1 1⁄2 Cup (24 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Pepper red||1⁄2 Medium, thinly sliced|
|Green peas||1⁄4 Cup (4 tbs) (Fresh/Frozen)|
|Fettuccine/Preferably whole wheat||1⁄2 Pound|
Boil until reduced to half, approx 3 minutes.
Set aside to cool.
In a medium saucepan add ingredients and bring to a boil until reduced to half, approx 2 minutes.
Strain and save liquid in small bowl.
Mix together and add cooled chicken stock.
Add to wine mixture and bring to a boil over a low heat.
Cook for approx 3-5 minutes.
Remove from heat and add cheese.
Set sauce aside.
In boiling water cook just until nearly done, approx 3 minutes.
Drain and set aside.