 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Be warned...this is not low calorie or healthy by any means, but it sure is good! Often when I make this, I slice up a leftover chicken breast and add it to the sauce just long enough to heat through before serving. Makes delicious Chicken Mushroom Alfredo! Ingredients:
2 cups half-and-half |
1/4 cup cooking sherry |
6 tablespoons butter |
1/2 large onion, peeled |
1 tablespoon flour |
1 cup parmesan-romano cheese mix |
1/8 teaspoon nutmeg, freshly grated |
1/4 teaspoon black pepper |
1 pinch salt |
1 (16 ounce) carton sliced mushrooms |
4 garlic cloves, peeled |
Directions:
1. Melt the butter over medium heat in a large skillet.
2. While the butter is melting, place the onion and garlic into a food processor (I use a mini chopper) and process until finely minced.
3. Add to the pan, along with the mushrooms.
4. Sauté until onion is clear and mushrooms are starting to get soft, then sprinkle the flour over the mixture.
5. Stir into a paste and cook for 1-2 minutes.
6. Slowly add the cream, stirring after each addition until smooth.
7. Stir in the sherry, salt, pepper and nutmeg.
8. Gradually fold in the cheese and stir until it is melted and incorporated into the sauce.
9. Serve immediately over hot pasta.
|
|