Ridiculously Easy Fettucini Alfredo

• 20 ounces, weight Egg Noodles
• 1 quart Chicken Stock
• 1 quart Heavy Cream
• 1 cup Fresh Parmesan
• 1/2 cups Oil
• 1/2 cups All-purpose Flour

1. Cook a generous pot of egg noodles according to package directions.
2. Meanwhile, grab a deep skillet and warm your chicken stock over medium-high heat.
3. Chicken paste in water is a flavorful method.
4. Once warm, add cream and bring it up to a near boil, but do not let it boil!
5. Add parmesan (not the canned stuff!)
6. little by little.
7. You can grate some yourself or buy it grated in the cheese section.
8. A whisk works nicely as you will need to continuously stir the mixture until the cheese is fully melted into the liquid.
9. Taste for preference.
10. Add more cheese if desired.
11. To thicken your sauce, mix the oil and flour with a fork and gradually add small increments over medium-high heat until desired thickness.
12. It will continue to thicken a little once it simmers.
13. You can add cut up chicken or shrimp to the sauce before pouring over the drained noodles.
14. Keep in mind, this makes a lot so you may want to reserve some before adding extras as it freezes nicely.
15. Ive also used this sauce in making homemade chicken spinach alfredo pizzas.

noodles, chicken, heavy cream, fresh parmesan, oil, allpurpose

Taken from tastykitchen.com/recipes/main-courses/ridiculously-easy-fettucini-alfredo/ (may not work)