Paula Deen’s Garlic Alfredo Sauce

While pasta may not always be my top pick, I occasionally switch things up for dinner, and this recipe from the November/December 2010 issue of Paula Deen’s magazine was a pleasant surprise. Even though I’m not the biggest fan of chicken Alfredo, I found this sauce to be rich, creamy, and just flavorful enough to make the dish enjoyable. I served it with grilled chicken tenders and fettucini noodles, and the combination was perfect.

Ingredients:

• 2 tablespoons butter
• 2 tablespoons minced onion
• 2 teaspoons minced garlic
• 2 tablespoons all-purpose flour
• 3 cups half-and-half
• 1/2 teaspoon ground nutmeg (or a tiny pinch)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• White pepper (optional, to taste)
• 1 1/2 cups shredded Parmesan cheese

Instructions:

1. In a large saucepan, melt the butter over medium-high heat. Add the minced onion and garlic, cooking for 4 minutes, stirring frequently until the onion is tender.
2. Reduce the heat to medium-low and add the flour, whisking constantly for about 2 minutes.
3. Gradually add the half-and-half, continuing to whisk constantly. Cook for 8-10 minutes until the mixture begins to boil.
4. Remove from heat and stir in the nutmeg, salt, pepper, and white pepper (if using). Add the Parmesan cheese and stir until it melts into a smooth, creamy sauce.
5. Serve the sauce over pasta, topped with grilled chicken or vegetables.

This recipe yields about 3 cups of sauce, perfect for serving over fettucini or your favorite pasta with Italian-seasoned grilled chicken strips. Enjoy a creamy, comforting meal that might just become your new favorite!