As your tummies start to grumble about the approaching ring of the dinner bell and you admit that your pledge to start this week off being healthy got thrown out the window with your panini and potato chips for lunch, look no further for the perfect prince of comfort food, Mr. Alfredo.
The benefits of this dish outweigh the risks. Yes, it is rich and yea it might be pushing the limits of your “daily value” allowance, but it provides satisfaction on a level unattainable by most pasta toppers. The salty yet sweet yet tangy and simply heavenly sauce that is known as Alfredo combines all things comforting in just 20 minutes. One bowl is it all it takes to serve you or maybe your guests too a dinner to remember.
Put on your culinary blindfold that you have set aside for dishes that destroy any diet, and start boiling your pasta water.
No Fail Alfredo Sauce
Makes enough for two Big Bowls of Chicken Rotini Alfredo
1/3 cup Salted Butter + 1 tablespoon
2 teaspoons Flour
½ Cup Half and Half
1/3 cup grated pecorino Romano
1/3 cup Parmesan Cheese
Salt (or Garlic Salt), Pepper to Taste
Chopped Parsley or Basil for Garnish
To Make Chicken Rotini Alfredo
You will Need:
½ pound Rotini
2 Grilled Chicken Breasts (Cut into Strips)
Boil Water and Cook the Rotini prior to starting your alfredo sauce. The Grilled Chicken should be made ahead – I suggest marinating it in a lot of lemon and herbs to compliment the cheesy sauce.
For the Sauce:
Warm up a large Sauté Pan for about a minute and then place 1/3 cup butter. Once it all melts, create a Roux, by mixing in the 2 teaspoons Flour.
Slowly Pour in the Half and Half, stirring as it combines with the Roux. A dash of Salt or Garlic Salt and sprinkling of Freshly Cracked pepper should also be mixed in.
Bring the sauce together by melting in the cheese – using as much or as little as you want (or even More) from the portions I provided.
Finish off the dish by tossing in the pasta. The extra Tablespoon of butter comes into the mix at this point in order to help combine all of the noodles with the sauce. Finally, Introduce the Chicken to the sauce.
Serve the dish with a parsley or basil garnish and a piece of crusty bread!