Scratch Alfredo Sauce

I wanted to make a favorite dinner tonight that we use canned aldredo sauce for but we did not have any....so I tried making some of my own. Turned out great!! Here is the recipe from online here that I used as a starting point.

Alfredo 

This recipe is just fopr the pasta and sauce. If I want to add chicken, I usually just saute some chicken tenders in a little butter with lemon pepper seasoning or even just salt/pepper, and add that

Ingredients:

• 1lb fettucine
• 1/2 cup butter
• 1 1/3 heavy cream
• 1 cup chicken stock
• 1 egg yolk
• 1/2 cup parmesan cheese
• salt and pepper

Directions:

1. Boil salted water and cook fettucine until it is soft on the edges, but still hard in the center (slightly less than al-dente). Drain pasta.
2. Melt butter in a large pot and add chicken stock and cream.
3. Add semi-cooked pasta to the cream mixture and bring to a boil. Continue cooking until almost all of the liquid is absorbed.
4. Add the egg yolk and stir it in quickly. This should further thicken the sauce.
5. Stir in parmesan cheese
6. Salt and pepper to taste
7. Enjoy!   

I followed the recipe pretty close to the originally. However, I did not use the egg and I added minced garlic to the sauce. 

I then served it with chicken and peppers that had been cooked with onions, garlic, and adobo seasoning. 

Bow Tie Tuna Pesto Pasta

This recipe was inspired by this recipe here.

Ingredients:
Bow Tie Pasta
Pesto (from Costco)
Cream
2 Firm Tomatoes (garden is the best..so yummy!!!)
2 cans Mushrooms (or fresh if you have them)
Butter
2 cans Tuna

To make:
Cook the pasta as package states.
Put some butter, mushrooms, and tuna in a frying pan with a little of the pesto sauce. Saute a little.
Add pasta, cream, and more pesto sauce til get desired flavor and thickness. Cover until ready to serve.

We had with garlic bread.
Next time I want to try adding some fresh rosemary.