Really Good Alfredo Sauce

I discovered this recipe when my husband and I were first married. He is super picky about his food. He has an amazingly refined palate. He can tell if something has a particle too much salt or is one second over or under baked....so I was really nervous to try this out on him. Well, he tasted it thought for a moment and said it was really good. It has been a keeper in our family ever since. What I love about this sauce is that is has a low fat variation that tastes every bit as good as the higher fat version. I also love that it is so easy to make. It came be whipped up really fast.  I served this with some cut up chicken that I sauteed in a little oil in a pan with some Montreal chicken seasoning. It was so good. Serve it up with the amazing bread stick recipe I have posted on this blog and a salad and you have a fantastic meal.

Alfredo Sauce
from Betty Crocker's Cooking Basics

*to reduce fat use 1/3 cup margarine or butter and sub evaporated milk for the whipping cream

1/2 cup butter or margarine
1/2 cup heavy whipping cream
3/4 cup grated Parmesan cheese
1/2 tsp. salt
dash of pepper
chopped fresh parsley to garnish (opt.)

Heat the butter and whipping cream (or evaporated milk) in the saucepan over low heat, stirring constantly until margarine is melted. Stir in the cheese, salt and pepper until the mixture is smooth. Pour sauce over cooked noodles. Enjoy