Fabulous fettuccine alfredo for a family of four!
$6 Meals from the DMK Kitchen are meal ideas with semi-homemade recipes designed for any budget-minded family seeking delicious, low cost meals. Each meal has three options with the first option always $6 or less! So dig in!
Ingredients:
Budget Meal
$6 or less Fettuccine Alfredo
.82 - Great Value® Fettuccine Pasta, 16 ounce box
$1.67 - 3 oz. of Finely Grated Parmesan Cheese, 6 oz. bag
$.37 -1/2 Stick of butter
$.50 - 1/3 ( 5.3 oz.) of a 16 oz. Half & Half carton (use the rest of the carton for morning coffee)
.59 - Lemon (or 1/4 cup of lemon juice)
$.50 - 1 tsp onion powder, 2 tsp garlic powder, 2 tsp pepper (white pepper, if available), 1 tsp salt or salt substitute, 2 tbsp of olive oil
Budget Meal w/Options
$10 Fettuccine Alfredo w/side of Cheese Garlic Bread
$6 above ingredients
.37 - 1/2 stick of butter
.13 - 3 tbsp. of olive oil
$1.00 - French Loaf
$2.22 - Finely Shredded Mozzarella or Italian Cheese Blend
$.25 - Garlic Powder
Budget Meal w/Serious Possibilities
$12 Chicken or Mushroom Fettuccine Alfredo w/side of Cheese Garlic Bread ($3.00 per person)
$10 above ingredients
$1.98 - 1 chicken breast (cooked and cut up), 6 oz. carton of portabella mushrooms or 12 oz. can of Chunk Chicken Breast or 1 carton of white,
Directions:
If preparing cheese garlic bread, melt butter in a microwave safe bowl, cut bread into 10 slices about 3/4 inch thick. Stir butter and olive oil together. Lay bread onto a foil lined cookie sheet. Brush one side of each slice then lightly sprinkle garlic powder and optional cheese. Set aside. DO NOT COOK YET.
Cut and squeeze lemon to get approximately 1/4 cup of juice. Pour 2 tbsp of olive oil and 2 tbsp of water in a large skillet. If adding chicken or mushrooms, drain can and poor chicken contents, cut up chicken breast or mushrooms into the skillet. Set over medium heat and stir until chicken or mushrooms are coated in oil. Add garlic powder and onion powder to chicken and/or mushrooms and lightly brown. Turn heat to very low.
Add 1/3 the container (8 oz.) of the half & half and lemon juice, salt, pepper and garlic powder and onion powder (if not already added to chicken and/or mushrooms). Turn heat to medium/low and slowly add 1/2 bag of parmesan cheese (set the remaining 1/4 bag aside for serving), continue to stir until the entire contents of bag is melted in the sauce. If too thick (stringy), poor a 1/8 cup of milk or half & half into the sauce, then a tablespoon of lemon juice. Usually, the thicker the sauce, the better. Turn heat back down to very low.
Cook fettuccine pasta according to the instructions on the box. Remember to add 1/2 tsp. of salt to your boiling water before adding the pasta. When done, the pasta must be dense on the outside, soft in the middle, but not mushy. Fettuccine cooks a little different than spaghetti and is prone to get mushy faster, which will ruin the dish just as much as when the noodles are not done. So use caution.
Watch your sauce and remove from heat if too hot (bubbles pop up in the sauce). Just keep it lukewarm until noodles are done.
Once pasta is done, pour contents into a colander to drain the water. Use caution the water may still be very hot. Do not rinse pasta. Bring your sauce up to medium heat but do not boil. Add pasta to sauce slowly. Once all the pasta is covered, remove entire skillet from heat. Cover loosely with foil.
Put bread into oven or toaster oven and broil for approximately 3 minutes. Watch closely! Remove when top of bread is lightly toasted, usually slightly before you think it's done.
Remove foil and carefully pour contents of skillet into a large serving dish or use pasta server or tongs to fill four separate bowls. Top with remaining 1/4 bag of parmesan cheese.
Take caution, the fettuccine alfredo could be very hot. Provide each person with a large spoon and fork, for easy eating. Serve and enjoy!
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