Creamy Fettuccine Toss(Makes 6 To 8 Servings)

• 1/4 c. margarine or butter
• 1 Tbsp. flour
• 2 tsp. Wyler's or Steero chicken flavor instant bouillon
• 3/4 tsp. basil leaves
• 1/4 tsp. garlic powder
• 1/8 tsp. pepper
• 1 c. (1/2 pt.) Borden half and half
• 1 c. Borden milk
• 1/4 c. grated Parmesan cheese
• 1/2 (1 lb.) pkg. Creamette fettuccine, cooked as directed
• chopped parsley, walnuts and crumbled bacon

1. In saucepan, melt margarine; stir in flour and seasonings. Gradually add half and half and milk.
2. Cook and stir until slightly thickened, about 15 minutes.
3. Remove from heat; add cheese,
4. In large bowl, pour sauce over hot fettuccine; stir to coat.
5. Garnish with parsley, walnuts and bacon; serve immediately. Refrigerate leftovers.

margarine, flour, chicken flavor, basil leaves, garlic powder, pepper, borden milk, parmesan cheese, creamette fettuccine, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=373801 (may not work)