Main Dish
(Pasta
)
Fettuccini Alfredo
Contributor: Cyndi
1
medium
onion
finely chopped
2
small cloves
garlic
minced
1/4
cup
dry white wine
1
Tbsp
butter
1 1/2
Tbsp
cornstarch
2 2/3
cups
1% milk
divided
3/4
cup
Parmesan
freshly grated
1/2
cup
parmesan
grated
1/2
cup
sour cream
non-fat
1/4
cup
chives
chopped
1
tsp
Worcestershire sauce
1/2
tsp
Dijon Mustard
1/8
tsp
white pepper
ground
salt
to taste
1. In a 12 inch non-stick skillet, combine onions, garlic, wine and butter. Cook over medium heat, stirring, until
onions are tender. (Add small amount of water if liquid begins to evaporate.) 2. In a cup, combine cornstarch
with 1/4 c milk, mix well. (A whisk is helpful.) 3. Stir remaining 2 1/2 c milk into skillet. Bring liquid to a boil.
Stir in cornstarch mixture and stir until mixture thickens. Stir & bring to a boil. Reduce heat until sauce no
longer boils. 4. Stir in parmesan cheeses. Stir in sour cream and mix well. Stir in chives, Worcestershire
sauce, mustard, pepper and salt to taste. Cook over very low heat 2-3 minutes to blend flavors. 5. Serve
sauce over cooked fettuccini noodles. Garnish with additional chives if desired.
Cook 4 servings of fettuccini noodles according to directions on package.
Edition: 5