Title: Creamy Fettuccini Toss
Categories: Entree Pasta
Yield: 8 Servings
| MAGGIE MARTIN (UYFV11A |
| 1/4 | c | Butter |
| 1 | tb | Flour |
| 2 | ts | Instant chicken bouillon |
| 3/4 | ts | Basil |
| 1/4 | ts | Garlic powder |
| 1/8 | ts | Pepper |
| 1 | c | Half-and-half |
| 1 | c | Milk |
| 1/2 | lb | Fettuccini |
| 1/4 | c | Parmesan cheese |
In medium saucepan, melt butter; stir in flour, bouillon, basil, garlic
powder and pepper. Gradually add half-and-half and milk, stirring
constantly; cook until sauce thickens slightly, about 15 minutes.
Meanwhile, cook fettuccini as package directs; drain. Remove sauce from
heat; add cheese. In large bowl, pour sauce over HOT fettuccini; stir to
coat. Serve immediately.