Because All That Butter Just Wan't Enough

I have to admit I'm not terribly humble I make a mean Alfredo sauce. I don't make Chicken Fettuccine Alfredo often because - fat. This recipe is not even joking around about its fat content. We're talking two whole sticks of butter. Two 15 ounce containers of WHOLE ricotta cheese. One pint of heavy cream and a whole cup plus a little more for good measure of grated Parmesan cheese. Freshly grated of course. And when it comes time to physically apply cheese to grater you're all, why didn't I just buy the Kraft pre-grated stuff? Then you remember - flavor. One thing missing from the recipe that I follow is garlic.

I'd like to introduce you to a permanent staple in my fridge:


I sautee one teaspoon of this with the chicken before adding it to the sauce. One teaspoon is all you need because you want to wake up the flavor; you don't want to scare the shit out of it. A little of this stuff goes a long way.

After you recruit your mother to grate the cheese, and your sister to make the salad, and your other sister to pour everyone's drink, and you enjoy your second cup of coffee - dinner is served. You don't worry that you've just forced yourself to finish the entire bowl of rich and heavy Alfredo you were served; or that you sopped up the remaining sauce with a soft buttery roll, or that you didn't actually have any room to finish the salad after that carbohydrate orgy, because you still have three weeks to lose those five pounds that will give you permission to gain it all back come Thanksgiving.