One-pan Gluten-Free Fettuccine Alfredo Fall, 2018
Tried this recipe I got from a Facebook page, only changed it a little for us.
Box of gluten-free fettuccine
Water – approx 3/4 to 1 1/2 cups
3/4 c vegetable broth
1/2 c half and half
1/4 c butter
garlic power/herb mix
2 T garlic chives
5 oz. container of parmesan cheese
I put the fettuccine in my large cast iron skillet with enough water to cover it and turned it on high to boil. When it started boiling, I turned it down just a bit, to keep it from sticking to the bottom of the pan, which it did anyway. :) I boiled the fettuccine until it was about half cooked (about 10 – 15 mins), then added the vegetable broth, stirring as it cooked to keep from sticking. As it cooked, the broth thickened. I added the herbs and garlic salt and continued cooking and adding a little water if needed (about another 10 mins or so). I then added the half and half, butter and parmesan cheese, and stirred until mixed. I added the chives, slightly stirring. Mmmmm.