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Alfredo Light
Reviews:
October 09, 2003

Fantastic and so easy! I omitted the onion but added 4 more cloves of garlic and some red pepper flakes. Sauted 2 chicken breasts cut into strips with the garlic. Removed the chicken when browned and added flour and a little salt and pepper to taste. Cooked this roux for about 2 min. Then added the broth and 2% milk, brought to slow boil to thicken, added freshly grated parmesan and stirred to melt. Added chicken strips and allowed to heat through. Delicious - I can't imagine making a traditional Alfredo sauce - too heavy! Thank you Dorothy!

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