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Cook: Quick & Easy Alfredo Pasta | September 23, 2011

Hello all! So yesterday I cooked Alfredo sauce with Angel’s hair for pasta for dinner. I can’t really say it was a success considering that everyone was starving and was ready to battle with a feathered chicken if need be. Hahaha… However, BB had 2 helpings and this morning, my dear sis-in-law (henceforth called SIL) requested I cook it again. So yea… I’m gonna share this modified recipe which I got from AllRecipe (I had downloaded an app in my iPhone).

400 gm Angel’s hair (Micar) (cooked with a tablespoon of salt)
500 ml milk (Marigold)
250 ml water from cooking the pasta
200 gm cream cheese (SCS)
2 tablespoon butter or margarine
10 franks (chicken), sliced
400 gm meatball (chicken)
Fungus mushrooms, sliced
200 gm frozen peas
3 garlic, crushed
Italian herbs (Masterfood’s)

1. Melt butter in a saucepan over medium heat. Add in the crush garlic and turn down the heat when the garlicky aroma becomes strong.


2. Add in half the milk and stir. Turn up the heat to medium to slow boil the mixture. Add in the cream cheese and continue stirring. (This is to prevent clumping of the cheese product.)


3. Add in the rest of the milk and water from cooking the pasta and keep stirring. (Water from cooking the pasta will make the sauce a little thicker and tastier.)

4. Once the sauce comes to a boil (and there are no clumps), add in the sliced franks, meatballs and mushrooms. Let the solid ingredients cook for about 3 minutes.


5. Add the herbs, pepper and salt as u like, and lastly, the peas.


The Angel’s hair…

Voila! Dinner is served!

Next time, I’m gonna share the honey glazed baked chicken with cumin recipe. Now, have a great Friday everyone!


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