Sunday, September 4, 2011

CREAM CHEESE FETTUCCINI ALFREDO

1 brick (8-oz)cream cheese
3/4 cup Parmesan cheese
1/2 cup butter
1/2 cup milk
8-oz fettuccini, cooked and drained
fresh parsley sprigs for garnish, optional

In a large saucepan stir the cream cheese, Parmesan cheese, butter,and milk together over low heat until smooth with cheeses melted. Add the cooked noodles and toss to coat. Garnish with the parsley sprigs, if desired.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.