So my experiment for this yay-I-have-a-kitchen session was to make an alfredo sauce. Rather than try a traditional recipe that used heavy whipping cream, I modified one that called for cream cheese:
- 1/2 cup butter
- 1 (8 ounce) package cream cheese
- 1 cup milk
- 3/4 – 1 cup grated Parmesan cheese
- 1 teaspoon dried basil
- garlic powder to taste
You literally just toss it all in a saucepan and heat it for about twenty minutes. I added broiled chicken and broccoli (and pasta, of course), along with breadsticks, and it came out pretty damn good. It’s a heart-attack in a bowl, though, so the faint of heart need not apply.