Mushroom-Alfredo Sauce
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A italian take on mushroom-alfredo sauce, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 1/4 margarine
- 1/4 c. flour
- 1 1/2 c. half and half
- 1 1/2 c. water
- 2 chicken bouillon cubes
- 1 (4 oz.) can sliced mushrooms, drained
- 1/2 c. grated Parmesan cheese
Method
Melt margarine in medium saucepan over medium heat.
Stir in flour until well blended.
Gradually stir in half and half, water and chicken bouillon cubes.
Cook, stirring constantly until sauce is slightly thickened.
Add sliced mushrooms (drained).
Stir in cheese and heat just until melted. Serve over fettuccine noodles or tortellini.
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